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Photo: Diana Chistruga
Active Time:15 minsTotal Time:15 minsServings:4Yield:4 servingsJump to Nutrition Facts
Active Time:15 minsTotal Time:15 minsServings:4Yield:4 servings
Active Time:15 mins
Active Time:
15 mins
Total Time:15 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Jump to recipeHow to Make Easy Shrimp Scampi with Zucchini NoodlesRevamping shrimp scampi into a healthier option is a breeze with this recipe, where zucchini noodles take center stage instead of traditional pasta. In just 15 minutes, thanks to store-bought zoodles, you can enjoy this low-carb delight. Blending butter and olive oil in the sauce ensures not only richness but also a smooth texture enveloping each zucchini strand. With aromas of shallot and garlic, their enticing aroma fills the kitchen! Here’s how we do it:Make the SaucePlenty of shrimp scampi recipes start off with tons of butter. We use butter in our version too, but we combine it with olive oil, a combination we love because you get the rich flavor of butter with the heart-healthy benefits of olive oil. Chopped shallot and garlic cook in the butter and olive oil combo until they’re just beginning to soften and become fragrant. A little white wine and chicken broth are added next to give the sauce some volume, savoriness and acidity.Add the ShrimpNext, quick-cooking shrimp are added to the sauce. To streamline prep, look for shrimp that come peeled and deveined. Shrimp is often treated with a host of preservatives, some of which can add a significant amount of sodium to your meal. Opt for shrimp not treated with sodium bisulfite, sodium tripolyphosphate (STP) or Everfresh. (Check out our guide on how to buy shrimp according to a dietitian.) We like to leave the tails on for presentation, but you can remove them before cooking if you prefer. In order to prevent the shrimp from overcooking, we remove them from the pan to finish the dish.Mix in the VeggiesThe last step is adding the veggies and mixing everything together! Cherry tomatoes add a minimal amount of prep work and a ton of sweet tomato flavor. Multicolored tomatoes add a wow factor, but simple red cherry tomatoes work just as well. Zucchini noodles don’t need to linger on the heat. A quick 1-minute warm-up in the pan is all they need before the shrimp is returned to the pan and everything is tossed together and ready to serve.Can I Spiralize My Own Zucchini for This Recipe?Yes! You can substitute 6 cups of fresh spiralized zucchini or summer squash for the packaged noodles here. New to spiralizing? Learn more abouthow (and what) to spiralize.Diana Chistruga
Jump to recipe
How to Make Easy Shrimp Scampi with Zucchini NoodlesRevamping shrimp scampi into a healthier option is a breeze with this recipe, where zucchini noodles take center stage instead of traditional pasta. In just 15 minutes, thanks to store-bought zoodles, you can enjoy this low-carb delight. Blending butter and olive oil in the sauce ensures not only richness but also a smooth texture enveloping each zucchini strand. With aromas of shallot and garlic, their enticing aroma fills the kitchen! Here’s how we do it:Make the SaucePlenty of shrimp scampi recipes start off with tons of butter. We use butter in our version too, but we combine it with olive oil, a combination we love because you get the rich flavor of butter with the heart-healthy benefits of olive oil. Chopped shallot and garlic cook in the butter and olive oil combo until they’re just beginning to soften and become fragrant. A little white wine and chicken broth are added next to give the sauce some volume, savoriness and acidity.Add the ShrimpNext, quick-cooking shrimp are added to the sauce. To streamline prep, look for shrimp that come peeled and deveined. Shrimp is often treated with a host of preservatives, some of which can add a significant amount of sodium to your meal. Opt for shrimp not treated with sodium bisulfite, sodium tripolyphosphate (STP) or Everfresh. (Check out our guide on how to buy shrimp according to a dietitian.) We like to leave the tails on for presentation, but you can remove them before cooking if you prefer. In order to prevent the shrimp from overcooking, we remove them from the pan to finish the dish.Mix in the VeggiesThe last step is adding the veggies and mixing everything together! Cherry tomatoes add a minimal amount of prep work and a ton of sweet tomato flavor. Multicolored tomatoes add a wow factor, but simple red cherry tomatoes work just as well. Zucchini noodles don’t need to linger on the heat. A quick 1-minute warm-up in the pan is all they need before the shrimp is returned to the pan and everything is tossed together and ready to serve.Can I Spiralize My Own Zucchini for This Recipe?Yes! You can substitute 6 cups of fresh spiralized zucchini or summer squash for the packaged noodles here. New to spiralizing? Learn more abouthow (and what) to spiralize.Diana Chistruga
How to Make Easy Shrimp Scampi with Zucchini Noodles
Revamping shrimp scampi into a healthier option is a breeze with this recipe, where zucchini noodles take center stage instead of traditional pasta. In just 15 minutes, thanks to store-bought zoodles, you can enjoy this low-carb delight. Blending butter and olive oil in the sauce ensures not only richness but also a smooth texture enveloping each zucchini strand. With aromas of shallot and garlic, their enticing aroma fills the kitchen! Here’s how we do it:
Make the Sauce
Plenty of shrimp scampi recipes start off with tons of butter. We use butter in our version too, but we combine it with olive oil, a combination we love because you get the rich flavor of butter with the heart-healthy benefits of olive oil. Chopped shallot and garlic cook in the butter and olive oil combo until they’re just beginning to soften and become fragrant. A little white wine and chicken broth are added next to give the sauce some volume, savoriness and acidity.
Add the Shrimp
Next, quick-cooking shrimp are added to the sauce. To streamline prep, look for shrimp that come peeled and deveined. Shrimp is often treated with a host of preservatives, some of which can add a significant amount of sodium to your meal. Opt for shrimp not treated with sodium bisulfite, sodium tripolyphosphate (STP) or Everfresh. (Check out our guide on how to buy shrimp according to a dietitian.) We like to leave the tails on for presentation, but you can remove them before cooking if you prefer. In order to prevent the shrimp from overcooking, we remove them from the pan to finish the dish.
Mix in the Veggies
The last step is adding the veggies and mixing everything together! Cherry tomatoes add a minimal amount of prep work and a ton of sweet tomato flavor. Multicolored tomatoes add a wow factor, but simple red cherry tomatoes work just as well. Zucchini noodles don’t need to linger on the heat. A quick 1-minute warm-up in the pan is all they need before the shrimp is returned to the pan and everything is tossed together and ready to serve.
Can I Spiralize My Own Zucchini for This Recipe?
Yes! You can substitute 6 cups of fresh spiralized zucchini or summer squash for the packaged noodles here. New to spiralizing? Learn more abouthow (and what) to spiralize.
Diana Chistruga
Cook Mode(Keep screen awake)Ingredients2tablespoonsunsalted butter3tablespoonsextra-virgin olive oil, divided1mediumshallot, finely chopped (about 1/4 cup)2mediumgarlic cloves, finely chopped2tablespoonswhite wine2tablespoonsunsalted chicken stock1poundlarge shrimp, peeled and deveined½teaspoonblack pepper⅞teaspoonkosher salt, divided1cupmulticolored cherry tomatoes, halved6cupsspiralized zucchini (from 2 [10.7-oz.] pkgs.)4tablespoonspre-grated Parmesan cheese, divided2tablespoonschopped fresh flat-leaf parsley
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsunsalted butter
3tablespoonsextra-virgin olive oil, divided
1mediumshallot, finely chopped (about 1/4 cup)
2mediumgarlic cloves, finely chopped
2tablespoonswhite wine
2tablespoonsunsalted chicken stock
1poundlarge shrimp, peeled and deveined
½teaspoonblack pepper
⅞teaspoonkosher salt, divided
1cupmulticolored cherry tomatoes, halved
6cupsspiralized zucchini (from 2 [10.7-oz.] pkgs.)
4tablespoonspre-grated Parmesan cheese, divided
2tablespoonschopped fresh flat-leaf parsley
Directions
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.
Originally appeared: 400 Calorie Recipes
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Nutrition Facts(per serving)349Calories27gFat6gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Hilary Meyer
