Shrimp Scampi with Zoodles – a lightened, low-carb, wine-free version of one of the traditional dish.
I couldn’t help but have my run at trying to lighten up one of my favorite dishes. Now, mind you.. I prefer it with pasta. But you know I’m a carb fiend. Or as I so lovingly like to call myself, a Carbivore. I will take any bread or pasta dish any day of the week.
Don’t get me wrong, the zoodles (zucchini noodles) complimented this dish very well and was an absolutely delicious swap. I could have eaten the whole pan all to myself. Can’t lie. But dipping bread into the scampi sauce slowed me down a bit. Haha
Now, if you do not already own a spiralizer, then you need to get one! Not only can you make zoodles, you can make curly fries, sweet potato noodles, and even spiralize fruit – such as apples! How awesome is that? And if you have kids, it’s a perfect little gadget (safety first with the blades!) to have them help in the kitchen with.
I use a Paderno Spiral Vegetable Slicer for all of my spiralizing. I have had it for over two years now and have absolutely no complaints. It’s very easy to use, suction cups to your counter for stability, and it cleans up very nicely. I have made my own curly fries with this, sliced an onion into perfect thin strips, and I make zucchini noodles with it all the time. I probably won you more on the idea of making curly fries with this than I did vegetable noodles, huh? 😉 I can’t say I blame you!
Look at those cute, fun curls. Bet you’re now imagining those curly fries coming out of the oven. You are, aren’t you? 😉
The best part about zucchini noodles? You can eat them raw, steamed, fried or baked! Any way you prefer. I think they’re delicious any which way.
First thing I did was wash and cut both ends off of each zucchini before spiralizing them (as you saw pictured above). Scoop the curly delights into a bowl and set aside. You’ll need it close at hand, as well as all of your ingredients, because this recipe cooks quickly. Once you’ve spiraled the zucchini, heat a large nonstick pan over medium heat so that you can state the onion and garlic.
Once the garlic has cooked, add the seasoned shrimp, stock, and lemon juice. I love how lemon compliments fish so well! Generally when I cook any kind of shrimp – lemon juice, slices or zest is used.
From this point, it’s adding the zucchini noodles and tomatoes. That’s it!
I think at this point I was dipping french bread into the sauce. Can’t lie, it was hard to resist. One slice, two slice..and soon a third. Which just makes me want to make a pizza rendition of this. What you do you all think of that? Taste buds singing at that as much as the mere mention of curl fries did?
And there you have it. Zoodles! Veggie noodles you can stir around a fork, just like regular noodles. Packed this in my husbands lunch the other day and he was pleasantly surprised by how well it turned out.
- Serves: 4 servings
- Serving size: 1 serving
- Calories: 272
- Fat: 13.5g
- Saturated fat: 3.8g
- Unsaturated fat: 0.0g
- Trans fat: 0.0g
- Carbohydrates: 11.4g
- Sugar: 6.7g
- Sodium: 419.6mg
- Fiber: 2.6g
- Protein: 18.1g
- Cholesterol: 161.2mg
- 6 small zucchini, or approx. 1½ lbs
- 1 lb (16-20) large wild caught shrimp, peeled and deveined*
- ⅓ cup yellow onion, finely chopped
- ½ tsp red pepper flakes
- ¼ tsp dried oregano
- ¼ tsp black pepper
- 4-5 garlic cloves, minced
- ⅛ tsp salt, more or less, to taste
- ¼ tsp garlic powder
- ⅛ tsp cayenne pepper
- 2 tbsp butter, light or regular**
- 1 tbsp olive oil
- ½ cup low-sodium chicken broth, or regular
- ½ lemon, juiced
- 2 tbsp grated parmesan cheese
- 1 cup cherry tomatoes, halved, 12 cherry tomatoes
- 2 tbsp grated parmesan cheese
- Freshly chopped parsley
- Place a large pan over medium heat. Add the butter and olive oil - heat until butter has melted and mixed with the olive oil.
- Once melted, add the onion and allow to sauté for 2-3 minutes, or until the onion has become translucent. Add the garlic and sauté for 1-2 minutes.
- While both are sautéing, combine the shrimp and seasonings together in a bowl, tossing to evenly coat all shrimp.
- Add the shrimp to the pan, stir and allow to cook 2-3 minutes, or until the shrimp has turned pink. Stir in the chicken stock and squeeze the lemon juice over the pan and stir.
- Add in the zucchini noodles and season with additional salt and pepper, if desired. I added a pinch of both.
- Allow the zucchini to cook 3-4 minutes, then add the tomato halves and stir. Once the tomatoes skins have begun to wrinkle, stir in the 2 tablespoons of parmesan cheese. All to simmer on low for 1-2 minutes and remove from heat.***
- Serve garnished with additional parmesan and parsley, if desired.
**I used Earth Balance Organic Spread
***If you would prefer softer noodles, allow them to cook a little longer than the 3-4 minutes stated. Firmness of the zoodles is entirely up to your preference.