Healthy Shrimp Scampi with Zucchini NoodlesJump To Recipe
- Serves: 3 servings
This Healthy Shrimp Scampi with Zucchini Noodles recipe is a simple fresh update to the traditional shrimp scampi. Instead of butter, I use olive oil, and instead of pasta, I use shaved zucchini that looks like wide shaped pasta. It's a low-carb nutritious meal that comes together quickly!
- Author: Yumna Jawad
Healthy Shrimp Scampi with Zucchini Noodles
There are so many new trends in recipes and dining all the time, and I love trying out new flavors, new techniques and new ingredients. This is a recipe I first tried three years ago and posted it on my Instagram account with a pretty sub-standard iPhone photo. Hey, it totally did the trick back then, but I just re-tested the recipe while taking new photos because the old photo just didn’t do it justice. This zuchhini spiralized to look like pasta was all the food trend craze 3 years ago. It’s calmed down a bit since then, but I still love this recipe and make it quite often when I want the taste of healthy shrimp scampi paired with a low carb “noodle” option.
The traditional shrimp scampi is all about the simple combination of garlic, butter and white wine paired with pasta. To make my healthy shrimp scampi version, I still use garlic but I cook it with olive oil and red wine vinegar, which results in less saturated fat and less calories. It still has a essence of the original dish with a lighter, fresher flair. It’s super easy to throw together, has a bright taste for spring and actually figure-friendly if you’re trying to shape up for the summer.
Making the Zoodles
For the zoodles, you can use a spiralizer which is a super fun gadget to have the in your kitchen. Or you can just use a normal peeler, like I did here which gives the zucchini the shape of fettuccine.
Making the Shrimp
There’s an art to cooking shrimp scampi to get the best taste and texture for the shrimp. What I like to do is heat the pan with olive oil, add the garlic and cook that for a minute, and then add the shrimp to it and only cook it long enough for the shrimp to turn pink and opaque. You want to avoid the body of shrimp curling up too much which usually signals that the shrimp is drying.
Put it all together
The dish comes together beautifully with some pan-roasted cherry tomatoes, Parmesan cheese and freshly squeezed lemon. It’s low in carbs, high in protein and so simple to make anytime you’re looking for a quick healthy meal!
- 2 Tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 1/4 tsp crushed red pepper flakes
- 1lb shrimp, no shell & deveined
- Salt and pepper, to taste
- 1/4 tsp paprika
- 1/4 cup red wine vinegar
- Juice of half a lemon
- 3 zucchinis, spiralized
- 1/2 cup cherry tomatoes
- Shaved Parmesan cheese, for serving
- Fresh basil, for serving
- In a large skillet, heat the olive oil, then add the garlic and crushed red pepper and cook until fragrant, about 1 minute.
- Add shrimp to the pan and season with salt and pepper and paprika; cook until shrimp turns pink, 2-4 minutes, depending on their size, and remove with a slotted spoon.
- Add the red wine vinegar and lemon juice to the sauce leftover in the pan, scraping the sides, and cook until sauce thickens slightly.
- Add the zucchini and cherry tomatoes to the pan, and stir fry for a couple minutes until the tomatoes soften.
- Toss the cooked shrimp with the zucchini and serve with Parmesan cheese, fresh basil and lemon, if desired.