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Shrimp Scampi with Zucchini Noodles

Enjoy classic shrimp scampi lightened up with zucchini noodles in place of pasta. The tomatoes add some sweetness and color, while the cheese contributes nuttiness and richness.
Prep Time 15 minutes
Servings 2 people
Calories 400 kcal

Ingredients
  

  • 2 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil divided
  • 1 medium shallot finely chopped (about 1/4 cup)
  • 2 medium garlic cloves finely chopped
  • 2 tablespoons white wine
  • 2 tablespoons unsalted chicken stock
  • 1 pound large shrimp peeled and deveined
  • ½ teaspoon black pepper
  • teaspoon kosher salt divided
  • 1 cup multicolored cherry tomatoes halved
  • 6 cups spiralized zucchini from 2 [10.7-oz.] pkgs.
  • 4 tablespoons pregrated Parmesan cheese divided
  • 2 tablespoons chopped fresh flat-leaf parsley

Instructions
 

  • Heat butter and 1 tablespoon of the oil in a large skillet over medium-high until butter melts, about 1 minute. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add garlic; cook, stirring constantly, 1 minute. Add wine and stock; cook, undisturbed, until liquid reduces by half, about 2 minutes. Add shrimp, pepper and 1/2 teaspoon of the salt; cook until shrimp are just cooked through, about 3 minutes, turning shrimp once halfway through cook time. Transfer shrimp to a plate and set aside. (Reserve shallot sauce in skillet.)
  • Add tomatoes and the remaining 2 tablespoons oil to skillet. Cook over medium-high, undisturbed, until tomatoes just soften, about 1 minute. Add zucchini and remaining 3/8 teaspoon salt; toss to combine. Return shrimp to skillet; cook, stirring constantly until mixture is heated through, about 1 minute. Remove from heat; add 2 tablespoons of the Parmesan and toss to combine. Divide mixture evenly among 4 bowls; sprinkle with parsley and remaining 2 tablespoons Parmesan. Serve immediately.
Keyword Low-Carb
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