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Plump, juicy shrimp sautéed in a classic garlic butter and white wine sauce, tossed with light and healthy zucchini noodles. A delicious low-carb twist on an Italian-American favorite that comes together in under 20 minutes.
Prepare Ingredients: Use a spiralizer to create noodles from the zucchini; set aside. Pat the peeled and deveined shrimp completely dry with paper towels. In a small bowl, season the shrimp with 1/2 tsp salt and 1/4 tsp black pepper.
Sauté Aromatics: In a large skillet or pan, melt the butter with the olive oil over medium-high heat. Once the butter is foaming, add the minced garlic and red pepper flakes. Cook for 30-60 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.
Cook the Shrimp: Add the seasoned shrimp to the skillet in a single, even layer. Cook for 1-2 minutes per side, until they turn pink and curl into a 'C' shape. Do not overcook. Immediately remove the shrimp from the skillet and transfer to a plate.
Deglaze and Create Sauce: Pour the white wine and fresh lemon juice into the hot skillet. Bring to a simmer, using a wooden spoon to scrape any flavorful browned bits from the bottom of the pan. Allow the sauce to simmer and reduce by about one-third, which should take about 2-3 minutes.
Combine and Toss: Return the cooked shrimp to the skillet. Add the zucchini noodles, the remaining 1/2 tsp salt, and 1/4 tsp black pepper. Use tongs to toss everything together gently for 1-2 minutes, just until the zucchini noodles are warmed through but still crisp-tender.
Garnish and Serve: Remove the skillet from the heat. Stir in the chopped fresh parsley. Taste and adjust seasoning if necessary. Serve immediately, garnished with optional grated Parmesan cheese.
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Plump, juicy shrimp sautéed in a classic garlic butter and white wine sauce, tossed with light and healthy zucchini noodles. A delicious low-carb twist on an Italian-American favorite that comes together in under 20 minutes.
This italian_american recipe takes 20 minutes to prepare and yields 4 servings. At 430.53 calories per serving with 40.34g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Toss in a cup of halved cherry tomatoes or a few handfuls of fresh spinach along with the zucchini noodles for extra nutrients and color.
This scampi sauce works beautifully with other proteins. Try it with bite-sized pieces of chicken breast or sea scallops.
For a richer sauce, stir in 2-3 tablespoons of heavy cream or full-fat coconut milk at the end of step 4, before adding the shrimp and zucchini back in.
In addition to parsley, try adding a tablespoon of fresh chopped basil or a teaspoon of dried oregano for a different flavor profile.
Shrimp provides high-quality protein that is essential for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness, which can aid in weight management.
By using zucchini noodles instead of traditional pasta, this dish significantly reduces the carbohydrate count, making it an ideal choice for those following a low-carb, ketogenic, or gluten-free diet.
Zucchini is a good source of Vitamin C, potassium, and antioxidants. Garlic and parsley also contribute beneficial plant compounds that support overall health and immunity.
The use of olive oil provides monounsaturated fats, which are known to be beneficial for heart health. Shrimp also contains omega-3 fatty acids and the antioxidant astaxanthin, which can help reduce inflammation.
Yes, this version is quite healthy. By replacing traditional pasta with zucchini noodles, it becomes a low-carb, low-calorie, and gluten-free meal. Shrimp is an excellent source of lean protein, and olive oil provides heart-healthy monounsaturated fats.
A typical serving of this Shrimp Scampi with Zucchini Noodles contains approximately 350-450 calories, depending on the exact size of the shrimp and amount of oil and butter used. It's a satisfying yet light main course.
Watery noodles are usually caused by overcooking or salting the zucchini too early. Zucchini has high water content. To prevent this, cook the noodles for only 1-2 minutes until just warmed, and add salt at the very end of the cooking process.
Absolutely. Frozen shrimp works great for this recipe. Make sure to thaw it completely before cooking. You can thaw it overnight in the refrigerator or for a quicker method, place it in a colander under cold running water. Pat the thawed shrimp completely dry before seasoning.
If you prefer not to use wine, you can substitute it with an equal amount of low-sodium chicken broth or vegetable broth. Add an extra teaspoon of lemon juice to mimic the acidity the wine provides.
This dish is best served immediately, as zucchini noodles can become watery upon reheating. However, you can prep the components ahead: spiralize the zucchini, mince the garlic, and chop the parsley. This will make the final cooking process take only 10 minutes.