Shrimp Scampi over Zoodles
Classic garlicky shrimp scampi gets a low-carb makeover in this easy dinner recipe. Zucchini noodles, also known as "zoodles," are a healthier alternative to traditional pasta—they mimic the texture of pasta while taking on the flavor of whatever sauce you serve them with.
Ingredients
- 4 to 6 medium zucchini 2 1/4 to 2 1/2 pounds, trimmed
- ½ teaspoon salt divided
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil divided
- 1 tablespoon minced garlic
- ⅓ cup dry white wine
- 1 pound peeled and deveined raw shrimp 16 to 20 per pound, tails left on, if desired
- 1 tablespoon lemon juice
- ¼ cup chopped fresh parsley
- ¼ teaspoon ground pepper
- ¼ cup grated Parmesan cheese
- Lemon wedges for serving
Instructions
- Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Place the zucchini noodles in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.
- Meanwhile, heat butter and 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Carefully add wine and bring to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and add lemon juice, parsley, pepper and the remaining 1/4 teaspoon salt; stir to combine. Transfer to a large bowl and set aside.
- Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add zucchini and gently toss until hot, about 3 minutes. Pour the shrimp mixture over the zucchini and gently toss to combine. Serve sprinkled with Parmesan and a squeeze of lemon.