Description
A light, low-carb twist on the classic Shrimp Scampi made with zucchini noodles (zoodles) instead of pasta. Juicy shrimp are cooked in a garlicky, buttery sauce with lemon and red wine vinegar for a flavorful and refreshing meal ready in just 15 minutes.
Ingredients
2 tablespoons unsalted butter
3 garlic cloves, minced
¼ teaspoon crushed red pepper
2 pounds large shrimp, shelled and deveined
1 teaspoon paprika
¾ teaspoon salt
½ teaspoon black pepper
½ cup low-sodium vegetable broth
1 lemon, juiced
2 tablespoons red wine vinegar
3 zucchini, spiralized
Grated Parmesan cheese, for serving
Instructions
- In a large skillet, melt the butter over medium heat. Add minced garlic and crushed red pepper, and cook for 1 minute until fragrant.
- Add the shrimp and season with paprika, salt, and black pepper. Cook for 3–4 minutes, until shrimp turn pink. Remove shrimp and set aside.
- Pour in vegetable broth, lemon juice, and red wine vinegar into the skillet. Scrape the pan and bring to a boil.
- Turn off heat. Add spiralized zucchini and cooked shrimp back to the skillet. Toss to combine and warm through.
- Serve immediately with grated Parmesan cheese, if desired.
Notes
- For a creamier version, add 1 tablespoon heavy cream or coconut cream.
- Enhance nutrition by adding vegetables like spinach, cherry tomatoes, or mushrooms.
- Make it spicier by adding more crushed red pepper or a pinch of cayenne.
- This recipe is naturally gluten-free.
- Store leftovers in the fridge for up to 2 days; reheat gently in a skillet or microwave.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 220
- Sugar: 4g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 220mg
