Healthy Shrimp Scampi with Zoodles recipe

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Ingredients

2 tablespoons olive oil, divided
2 cloves garlic, finely chopped, divided
½ teaspoon dried parsley
¼ teaspoon freshly ground black pepper
1 pinch red pepper flakes
½ pound uncooked medium shrimp, peeled and deveined
2 medium zucchini
1 tablespoon butter
¼ cup finely diced shallot
2 tablespoons fresh lemon juice
2 tablespoons white wine
1 teaspoon lemon zest, not packed
1 teaspoon salt
2 tablespoons chopped fresh parsley

Nutrition Info

328.9 calories
carbohydrate: 13.5 g
cholesterol: 187.8 mg
fat: 20.7 g
fiber: 2.9 g
protein: 21.9 g
saturatedFat: 5.9 g
servingSize: -
sodium: 1428.5 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix 1 tablespoon olive oil, 1 garlic clove, dried parsley, black pepper, and red pepper flakes together in a small bowl, mix well. Add shrimp, turn to coat, and refrigerate for 30 minutes.

  2. Cut off the ends of the zucchini and use a spiralizer on the thinnest setting to create the zoodles.

  3. Heat remaining olive oil and butter in a large skillet over medium-low heat. Saute shallot for 3 minutes, add remaining garlic and cook for an additional 30 seconds. Add shrimp and cook until bright pink on the outside and meat is opaque, about 2 minutes per side. Add lemon juice, wine, lemon zest, and salt. Cook and stir for 1 minute.

  4. Remove the skillet from heat and add zucchini, stir for 2 to 3 minutes. The residual heat will cook the zucchini.

  5. Divide onto 2 plates, top with fresh parsley, and serve.

Recipe Yield

2 servings

Recipe Note

Shrimp, garlic, lemon, and a few other pantry items make this a quick weeknight meal. Make a side salad while the shrimp are marinating and you will have dinner on the table in an hour.

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