Monday, May 04, 2015

Italian Shrimp Scampi Low Carb Zucchini "Noodles"

Shrimp Scampi Low Carb Zucchini Noodles 1

I'm not sure what sparked my craving for shrimp scampi, but I couldn't get the buttery, lemony shrimp pasta dish out of my mind. I've been trying to eat healthier though, so figured I could experiment with some zucchini noodles. Now, if you have a Zoodle Slicer or a Veggetti or whatever, this would go a lot faster, but I found julienning the zucchini worked just fine. It was actually quite therapeutic to slice and slice the zucchini until I had a colander full of thin strips.

Of course, you can use regular spaghetti noodles with this recipe if you wish, but I thought the buttery, lemony zucchini noodles and shrimp totally hit the spot.



Shrimp Scampi Low Carb Zucchini Noodles 2

Italian Shrimp Scampi Low Carb Zucchini "Noodles"

For 2 to 4 servings, you'll need:

1 lb shrimp, peeled and deveined
1 lb zucchini, finely julienned or zoodled
4 to 6 cloves garlic, finely minced
2 tblsps parsley, finely chopped
2 to 4 tblsps butter
1/4 tsp salt
1/4 tsp ground black pepper
1 large lemon, juiced
3/4 cup white wine or chicken broth
Parmesan cheese for garnish

Peel and devein 1 lb shrimp. Set aside.

Julienne or zoodle the zucchini. Set aside.

Finely mince about half a dozen cloves of garlic. Set aside.

Finely chop about 2 tblsps of parsley. Set aside.

In a large saucepan on medium-high heat, add a few tablespoons of butter and the minced garlic.

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When the butter is mostly melted, add the shrimp. Sprinkle about 1/4 tsp salt and 1/4 tsp ground black pepper on top.

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After the shrimp have turned pink, flip. Add the juice of 1 large lemon. Then drizzle about 3/4 cups white wine or chicken broth.

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Remove the shrimp and set aside. Stir the lemon butter mixture and let it simmer for about 5 to 8 minutes until the sauce has thickened to your liking.

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Taste. Adjust seasonings if necessary.

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Then add the zucchini noodles and parsley to the pan.

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Toss to coat evenly.

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When the zucchini has softened to your liking, add the shrimp back in and toss again.

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Top with Parmesan cheese.

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Tastes great and feels healthier to eat a big bowl of vegetables.

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Enjoy!

Other seafood pasta recipes:
Italian Clam and Shrimp Fettuccine
Lasagna with Salmon and Spinach 

*****
1 year ago today,
2 years ago today,
3 years ago today,
4 years ago today, Chinese XO Sauce (Quick Cheater's Version).
5 years ago today, my cousin's "Happy Sailing" quilt.
6 years ago today, Historic Columbia River Highway - Columbia River Gorge - Oregon.
7 years ago today, Pho 79 Restaurant - Alhambra.
8 years ago today, Mango Salsa.

4 comments:

  1. But can you still have bread for dunking on the side? ; )

    ReplyDelete
  2. Oddlyme,
    No lie. I drank the extra lemon butter sauce. :)

    ReplyDelete
  3. I totally want to make this but am wavering on which vegetable slicer to buy. There are so many to choose from.

    ReplyDelete

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