Description
Bright, garlicky, and ready in under 20 minutes, this dish keeps classic scampi flavors while swapping pasta for zucchini noodles for a low-carb twist.
Ingredients
Scale
- 2 medium zucchinis
- 1 lb peeled, deveined shrimp
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1/4 cup dry white wine or 2 tbsp chicken broth
- 2 tbsp lemon juice
- 2 tbsp chopped parsley
- A pinch of red pepper flakes
Instructions
- Spiralize the zucchinis and pat them dry to remove excess moisture.
- Sear the shrimp in olive oil and butter over medium-high heat for 2 minutes per side until opaque.
- Remove shrimp and sauté garlic for 30–45 seconds.
- Deglaze the pan with white wine (or broth), add lemon juice, then return the shrimp to the skillet.
- Toss in the zucchini noodles for 1–2 minutes until warmed through.
- Finish with chopped parsley and a pinch of red pepper flakes.
Notes
For a silky sauce, finish off the heat after adding butter and lemon.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Quick sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg