Zucchini Shrimp Scampi
Traditional shrimp scampi made into a low-carb dish with zucchini noodles. It’s unbelievably easy, quick & healthy! 214.3 calories.
I know I’m late to the party but I finally invested in a spiralizer. And I have to say – it’s really the best $15 I’ve ever spent.
Now if you don’t know what a spiralizer is, it’s basically a vegetable slicer, cutting super-thin strips resembling spaghetti strands, creating a healthier, grain-free alternative to standard pasta.
The texture is amazingly tender with a little bit of bite, and I just love how you can twirl it up like pasta. And it goes beautifully in this buttery, garlicky shrimp scampi with all that vibrant lemon goodness.
Best of all, I don’t have to feel guilty about eating this at all!
Zucchini Shrimp Scampi
Ingredients
- 2 tablespoons unsalted butter
- 1 pound medium shrimp, peeled and deveined
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes, or more, to taste
- ¼ cup chicken stock
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds 4 medium-sized zucchini, spiralized
- 2 tablespoons freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
- Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.
- Serve immediately, garnished with Parmesan and parsley, if desired.
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Thank you for this recipe! Not only was it a delicious gluten free dinner for me, but also came together in about 10 minutes! The longest part of making this dish was looking for my spiralizer in the train wreck of a cabinet that I have.
I’ve had a spiralizer on my list for like the past 6 months lol, that never ending list of kitchen items I want to add to the collection! I’m glad to see you like yours, this seriously looks amazing!
You would love it, Jaclyn!
I also have the Paderno spiralizer, I love it and use it all of the time. I got the one with four blades – homemade, healthy, crispy potatoes! I love pasta and I use it all the time with different varieties of squash and carrots. I am looking forward to using fall and winter vegetables – squash, sweet potatoes, parsnips, etc. I bought a cook book after checking one out from our public library, but you can find plenty of recipes online. The book I bought is “Inspiralized” by Ali Maffucci – which also promotes another brand of sprializer. The cookbook works with any. I just couldn’t use the hand-held type for physical reasons. Maffucci also has a blog and recipes online. Enjoy!
Love your blog. I’m making this for dinner tonight. I have a cheapie “vegetti” spiralizer and it works well but sometimes the zoodles are too wet. Got any suggestions how to “dry” them out a bit. I have heard of salting them and letting the water release, but thats too timely.
Chris, that was actually going to be my suggestion!
How about pressing the zucchini between layers of towels – paper or cloth?
Put them in a kitchen towel and go out on the back porch and twirl it around… the water flies right out and you get a little workout and some fresh air as well. It works lol
How fun Joe lol… “Hey kids, let’s go twirl our noodles!”
If you have a salad spinner you can use it. I finally bought one and it is another food prep fixture, in addition to my spiralizer. I clean and spin the lettuce, cover with a paper towel, and the lettuce will stay crisp and green for days in my refrigerator.
Looking forward to trying this – thanks for including a picture with the recipe!
I love using my spiralizer and I love scampi so this recipe is perfect for my low-carb lifestyle!
This looks amazing! I love the contrast of the green from the zucchini with the bright shrimp. Gorgeous!
this looks so good! do you think everything would taste okay if i substituted chicken for the shrimp?
Yes, substituting chicken should be just fine but you may have to adjust cooking time as needed.
Oh my, this does look amazing. Can’t wait to try it. I do so enjoy your blog and frequently suggest it to others. Thank you for sharing your wonderful recipes.
I love my Spiralizer. I have a Paderno and, after some trial and error, I’ve learned what works and what doesn’t. It’s now a staple in my kitchen, and it’s amazing how many dishes I’ve adapted to using “zoodles”. This recipe sounds delicious and so easy! I hope you’ll be sharing more using your spiralizer.
Mmmm this looks so good! I don’t have a spiraliser myself, but it’s easy enough to swap for just noodles for that lovely shrimp and scampi dish 😀 x
Yum! Zoodles are one of my favourite easy meals!
Zucchini noodles are the best! They’re much less intimidating than spaghetti squash and still really delicious. This looks like a perfect dinner idea!
I love this, perfect low-carb alternative! Shrimp scampi is the best!