Zucchini Noodle Shrimp Scampi
Zucchini Noodle Shrimp Scampi is so good you wont even miss the pasta This meal is very fast to put together if a little of the prep work is done the night before I had dinner on the table in 20 minutes 8 net carbs per healthy serving
Zucchini Noodle Shrimp Scampi is so good you wont even miss the pasta This meal is very fast to put together if a little of the prep work is done the night before I had dinner on the table in 20 minutes 8 net carbs per healthy serving
- 1/4 teaspoon red pepper flakes
- 3 cloves garlic (chopped)
- 1 pound shrimp (shelled 16 oz/ 454 g)
- 2 tablespoons salted butter (1 oz/ 28 g)
- 1/4 cup lemon juice (2 oz/ 59 g)
- 1/4 cup dry white wine (2 oz/ 59 g or chicken broth)
- 2 scallions (sliced (light green part too))
- 1/4 cup parsley (chopped small handful)
- 2 tablespoons more salted butter (1 oz/ 28 g)
- 1 1/2 pounds zucchini (spiralized into noodles)
- 2 tablespoons salted butter (1 oz/ 28 g)
- 1/2 cup grated parmesan cheese (2 small handfuls)
- 4 slices bacon (crumbled)
- 6 ounces cherry tomatoes (halved 177 g)
- Carbohydrate 0.003981796875 g
- Cholesterol 0 mg
- Fat 0.001214296875 g
- Fiber 0.00191250005364418 g
- Protein 0.000844453125 g
- Saturated Fat 0.00022921875 g
- Serving Size 1 1 Serving (330g)
- Sodium 0.002109375 mg
- Sugar 0.00206929682135582 g
- Trans Fat 0.000203203125 g
- Calories 0 calories
Step-by-step
- Prep: Peel and de-vein the shrimp. This can be done the day before, but because shrimp is highly perishable make sure to cook the shrimp by the next day! Juice the lemon. Chop the garlic and parsley, halve the tomatoes, slice the scallions and crumble the bacon. Spiralize the zucchini - this can be done the night before.
- Shrimp: Place a large saute pan (I used non-stick) over medium heat. When hot, add the 2 tablespoons butter, tilting the pan to melt the butter and coat the bottom of the pan. Add the garlic and saute until it begins to soften. Add the shrimp to the pan and cook until the bottom half of the shrimp turns pink. Turn each shrimp over with a pair of tongs and add the red pepper flakes.
- When the shrimp looks almost cooked through, add the lemon juice and then the wine. Cook for just a minute to let the liquid reduce. Turn off the heat and add the remaining 2 tablespoons of butter, parsley, and scallion, stirring to mix thoroughly. Salt and pepper to taste. Remove to a bowl or serving plate and tent with foil to keep warm.
- Zucchini: Heat the same pan over medium heat. When it's hot, add the remaining 2 tablespoons of butter and saute the zucchini until crisp tender. I keep turning it over with a pair of tongs. Sometimes I add 1-2 tablespoons of water or broth to get it steaming a little. Season with salt and pepper.
- Combine and Toss: Add the Parmesan cheese to the zucchini and toss. Add the shrimp and sauce, bacon and tomatoes to the zucchini and toss. Serve with lemon wedges, more cheese and red pepper flakes if desired.
A Weeknight Wonder: Zucchini Noodle Shrimp Scampi
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present question: "What's for dinner?" I crave meals that are quick, flavorful, and won't leave me stuck in the kitchen for hours. That's where this Zucchini Noodle Shrimp Scampi recipe comes in. It's a lifesaver, honestly. The whole family loves it, and it's on the table in under 30 minutes – perfect for those chaotic weeknights.
The secret to this dish's speed is smart prep work. I often spiralize my zucchini and prep the shrimp the night before. This way, when dinner time rolls around, it's a simple assembly process. The vibrant flavors of garlic, lemon, and white wine create a scampi sauce that's simply irresistible. The zucchini noodles add a lighter, healthier twist to the classic dish, without sacrificing any taste. My kids, who are usually picky eaters, gobble this up! The slight sweetness of the zucchini perfectly complements the savory shrimp and salty bacon bits.
Beyond the Weeknight Rush: This recipe is incredibly versatile. Feel free to experiment with different protein sources. Chicken or tofu would work beautifully. You can also add other vegetables, such as bell peppers or spinach, for an extra nutritional boost. If you’re feeling adventurous, try adding a pinch of red pepper flakes for a little kick. The beauty of this dish is its adaptability. It's a blank canvas for your culinary creativity.
More than Just Dinner: This isn't just a quick weeknight meal; it's a celebration of fresh flavors and family time. The aroma of garlic and lemon fills the kitchen, creating a warm and inviting atmosphere. It's the kind of meal that fosters conversation and connection, even amidst the chaos of a busy evening. For me, cooking isn’t just about sustenance; it’s about creating memories and nurturing my family.
Tips and Tricks for Success:
- Prep Ahead: Spiralizing the zucchini and prepping the shrimp the night before is a game-changer. This significantly reduces cooking time on busy weeknights.
- Don't Overcook the Shrimp: Overcooked shrimp becomes rubbery. Cook until just pink and opaque.
- Adjust the Seasoning: Taste and adjust the seasoning to your preference. Add more lemon juice for extra brightness, or more garlic for a bolder flavor.
- Get Creative with Veggies: Feel free to add other vegetables to the zucchini noodles for extra nutrients and flavor.
- Make it a Meal Prep Star: This dish is perfect for meal prepping. Make a large batch on the weekend and enjoy it throughout the week for lunch or dinner.
Serving Suggestions:
- Serve with a side of crusty bread for dipping in the delicious scampi sauce.
- Add a simple green salad for a complete and balanced meal.
- Garnish with fresh herbs, such as basil or oregano, for an extra touch of freshness.
This Zucchini Noodle Shrimp Scampi recipe is more than just a dish; it’s a testament to the power of simple, flavorful food made with love. It's a recipe I’ve perfected over time, one that's become a staple in our family’s culinary repertoire. I hope it becomes a cherished part of yours, too. Enjoy!
From my kitchen to yours, happy cooking!
