easy zucchini shrimp scampi

This easy zucchini shrimp scampi is perfect in the summertime because it’s such a light pasta – it doesn’t feel too heavy for the season. Using zoodles (zucchini noodles) instead of pasta noodles elevates that lighter factor, without compromising flavor!

Why zucchini noodles?

I am a pasta girl. I admit it, I wish I wasn’t but it’s the way it is. I’m so thankful that there are many options for traditional pasta these days. My two favorite options are zucchini noodles and brown rice noodles. I honestly prefer them to white pasta now. My husband doesn’t believe me when I say that but it’s true, I’m a convert! Traditional white noodles feel very heavy to me now.

How do you make zucchini noodles?

You can buy a spiralizer which is what I used below. If you don’t have that, you could use a mandolin. If you don’t have either of those, I’m sure you could cut the zucchini in a small dice. Many grocery stores already have them spiraled so you could simply purchase them as noodles. You don’t need to cook them long – in fact, they’ll get mushy if you do.

How to make zucchini shrimp scampi

For the shrimp, this recipes calls for raw shrimp however you can use cooked. If you do, make sure you add the shrimp at the last minute (when you add the zucchini) so you don’t overcook.

I added white wine (or champagne) vinegar as a substitute for the white wine but use a little less than the actual wine. It can be removed all together. If you do that, I would add extra lemon juice to increase the acidity and balance out the dish more.

Since this dinner is so light, feel free to finish your meal with my delightful lemon bars or no-guilt peanut butter cups.

Easy zucchini shrimp scampi

• Author: Karen
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 1x

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Description

This zucchini shrimp scampi is the perfect, light summer dish, bursting with flavor!

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Scale 1x2x3x

Ingredients

• 1 1/2 pounds zucchini noodles (about 4 zucchinis)
• 1 tbsp unsalted butter
• 1 shallot, peeled and diced
• 4 cloves of garlic, minced
• 1 lb. raw shrimp, peeled, with tails removed
• 1 tsp sea salt
• 1/4 tsp red pepper flakes
• 3/4 tsp black pepper
• 1/4 cup chicken stock
• 3 tbsp white wine or 2 tbsp white wine vinegar
• 1 tbsp lemon juice (approx. 1 lemon)
• 1 tsp lemon zest
• toppings: chopped fresh parsley or basil and freshly-grated parmesan cheese (optional)

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Instructions

1. Heat the butter large skillet over medium-low heat. Add the shallot and cook until beginning to soften, about 3 minutes. Add the garlic and cook 30 seconds. Add the shrimp, salt, red pepper flakes, and black pepper. Sauté for 3 minutes, until the shrimp are beginning to cook but are still somewhat translucent.
2. Add the chicken broth, lemon zest, lemon juice and white wine (or wine vinegar). Bring to a boil and cook for 1 minute, just until the shrimp are completely opaque and cooked through. Stir in the zucchini noodles and parsley (or basil). Toss the noodles with the shrimp so that they are coated with the garlic-lemon sauce and heat just until warmed through. (Do not overcook or the zucchini noodles will become mushy.) Sprinkle with parmesan. Serve warm.

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