Shrimp scampi with zucchini noodles

Pan with zucchini noodles and shrimp.
Pan with zucchini noodles and shrimp.
Shrimp scampi with zucchini noodles
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings
Serving Size About 1 1/2 cups

Garlicky shrimp and zucchini noodles come together in a bright, lemony pan sauce in this easy weeknight dinner. If you’re not aiming for low-carb, toss in ½ cup cooked whole wheat spaghetti per serving for a heartier bowl that also boosts the fiber.

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Ingredients

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Preparation

  1. Pat shrimp dry and season with salt and pepper. 
  2. Heat 2 Tbsp olive oil in a large skillet over medium heat.
  3. Add shrimp and cook 2-3 minutes per side until pink and opaque; remove shrimp and set aside.
  4. In the same skillet, add remaining olive oil and sauté minced garlic and red pepper flakes until fragrant, about 1 minute.
  5. Pour in white wine (or broth) and lemon juice, simmer for 2-3 minutes to reduce slightly.
  6. Stir in butter until melted and smooth.
  7. Add zucchini noodles to the skillet and toss gently for 2-3 minutes until just tender.
  8. Return shrimp to the skillet and toss with noodles and sauce to combine.
  9. Remove from heat, sprinkle with chopped parsley, and adjust seasoning with salt and pepper if needed.
  10. Serve immediately, garnished with extra lemon wedges if desired.

Nutrition

(per serving)
  • 290 Calories
  • 13.4g Total Fat
  • 3.4g Saturated Fat
  • 505mg Sodium
  • 222mg Cholesterol
  • 8.7g Total Carbs
  • 2.0g Fiber
  • 5.8g Sugars
  • 29.5g Protein
  • 839mg Potassium

Nutrition information is an estimate and may vary based on specific ingredients and preparation.

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