Cook over low heat, stirring occasionally, for 5 minutes. Lower the heat and add garlic and red pepper flakes. Want another easy seafood recipe? Check out my Spaghetti with clams and broccoli. In a heavy frying pan, melt the butter and olive oil over medium heat. Serve shrimp scampi over zoodles and enjoy LIKE ZUCHINNI? TRY ZUCHINNI HUMMUS! TO SERVE: Add 1 tbsp oil and 2 tbsp butter and heat until the butter melts then foams. Let the zucchini sit and sweat while you make the shrimp scampi. Saute for about 3 minutes – the biggest mistake people make with Zoodles is cooking them too long. Arrange the zoodles over a paper towel lined baking sheet (to wick up some of the moisture) then sprinkle with the remaining teaspoon salt. Wash and cut of the ends and then sprialize the zucchini Put the butter and oil in the pan, add garlic cloves and saute until translucent, add shrimp, sprinkle in the shrimp scampi spice blend, cook in a single layer one side at a time 2-3 minutes per side, the shrimp is done when pink and curled. Parmesan Cheese to serve with the scampi after plating TO MAKE SHRIMP SCAMPI WITH ZOODLES: For the Scampi Sauce INGREDIENT LIST:ġ lb Fresh Shrimp (Always choose Wild Caught shrimp, it is a much healthier choice than farm raised)Ģ t Wildtree Shrimp Scampi Blend (or other spice blend of choice) Add the onion, garlic and red pepper flakes. Heat the olive oil and butter in a large pan over medium heat. The Zoodles make it perfect for Keto and low-carb menu plans and can be easily adapted to Whole 30 by using Ghee in place of butter.Īdd a nice green salad or make a quick caprese and you are done! You will want to add this one to your rotation because you will want to make shrimp scampi with zoodles again and again. Use a spiralizer or Julienne peeler to create zucchini noodles, set aside. Cook about 4 minutes until zucchini looks soft and cooked. This healthy recipe is great for a weeknight or even a lunch. Add zucchini noodles to the pan and fold the noodles into the shrimp until well combine. You can use frozen shrimp from your grocer. If you don’t have local shrimp, that’s okay. I love to use local shrimp and zucchini I snagged at the farmers market for this dish. Shrimp Scampi with Zoodles is a super fast, easy and healthy meal.
Using zoodles turns this old favorite into a healthy recipe! Delicious over pasta, rice, grits, pretty much anything. Garlicky, buttery, shrimp, what is not to love? It is the ultimate comfort food. – Salt and pepper: Sea salt and freshly ground black pepper, to taste.I have adored shrimp scampi ever since I was a little girl. – Fresh parsley: Fresh parsley leaves, for garnish. Put the olive oil in the pan, add garlic cloves and saute until translucent, add shrimp, sprinkle in Scampi blend, cook in a single layer one side at a time 2-3 minutes per side, the shrimp is done when pink and curled. – Lemon juice: Freshly squeezed lemon juice.
I like to use shallots because the have a more elegant and subtle flavor compared to onions that goes well with shrimps. – Shallots: Shallots add a bit of sweetness to the dish. Now add in shrimp, season with salt and pepper, cook 4-5 minutes, or until shrimp is pink. Next, add in wine and cook 2-3 minutes, until wine reduces.
Add in garlic and cook until fragrant, about 1-2 minutes. – Zucchini noodles: You can either make your own zucchini noodles using a spiralizer, or you can buy them pre-made at the grocery store. Low Carb Shrimp Scampi with Zoodles Recipe Instructions In a large pan over medium-high heat, melt butter and warm oil together. – Garlic: I like to use fresh garlic for this recipe, but you can also use garlic powder. This will be used to make the garlic butter sauce. If you can’t find large shrimp, you can use medium shrimp or jumbo shrimp instead. I like to use large shrimp for this recipe.
Low Carb Shrimp Scampi With Zucchini Noodles Ingredients for the zoodle shrimp scampi
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