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.
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.
When the butter is mostly melted, add the shrimp. Sprinkle about 1/4 tsp salt and 1/4 tsp ground black pepper on top.
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.
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.
Taste. Adjust seasonings if necessary.
Then add the zucchini noodles and parsley to the pan.
Toss to coat evenly.
When the zucchini has softened to your liking, add the shrimp back in and toss again.
Top with Parmesan cheese.
Tastes great and feels healthier to eat a big bowl of vegetables.
Enjoy!
Other seafood pasta recipes:
Italian Clam and Shrimp Fettuccine
Lasagna with Salmon and Spinach
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But can you still have bread for dunking on the side? ; )
ReplyDeleteOddlyme,
ReplyDeleteNo lie. I drank the extra lemon butter sauce. :)
I totally want to make this but am wavering on which vegetable slicer to buy. There are so many to choose from.
ReplyDeleteYou know, I totally get that crave…Shrimp scampi just has a way of becoming your taste buds with the amazing flavor of butter, lemon, and garlic. I also like that you tried zucchini noodles to make it little healthier, that was very wise of you!I also discovered lately that slicing zucchini can also be a rather calming process, more or less a mental break from what is usually a busy day. It is somewhat similar to when I have to do a literature assignment help, you know, and then you need to take a breather. Perhaps next time, I’ll just make zoodles then get back to analyzing Shakespeare, or Hemingway, or whoever the next great writer will be.
ReplyDeleteLow-carb zucchini noodles combined with Italian shrimp scampi is a tasty and healthful take on a traditional meal. It's a wise decision to buy MBA assignment for people who are balancing hectic schedules and need assistance with their coursework in order to ensure high-quality work and save time for meals like these!
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ReplyDeleteThis recipe for Italian Shrimp Scampi Noodles looks so delicious! Tender prawns, lemon and garlic over noodles provide the ideal combo for a comfortable evening at home. Wrapped in my favourite aviator's jacket on a cold night, I can picture myself savouring a warm bowl of this delectable pasta. I'm eager to try it because it's such a straightforward yet satisfying dish. I appreciate you sharing this fantastic recipe.
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