Description
Healthy shrimp scampi with zucchini noodles is a lighter spin on a traditional recipe. This easy shrimp pasta dish is low-carb, gluten-free, paleo, and whole30-friendly. It is packed with protein and flavor and can be made in under 20 minutes!
Ingredients
Scale
- 1 pound large raw shrimp – peeled and deveined with the tails on
- 3 tablespoons extra virgin olive oil
- 3–4 cloves of garlic – peeled and minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
- 1/4 cup low sodium vegetable stock
- 2 tablespoons lemon juice – about the juice of 1 lemon
- 2 tablespoons fresh chopped parsley
- Lemon wedges
Instructions
- Prepare the shrimp – rinse the shrimp then add it to a bowl and drizzle it with olive oil. Add one tablespoon of the chopped garlic and some salt and pepper. Lightly toss and then set it aside to allow all of the shrimp to soak up all of that great flavor.
- Cook the shrimp – heat up a large pan to medium heat and add the remaining olive oil the pan. Once the oil is hot, add in the shrimp in an even layer and toss and cook it until tender and pink. About 4-5 minutes. Then remove the cooked shrimp from the pan and place it into a bowl or on a clean plate.
- Make the shrimp scampi sauce – place the same pan you cooked the shrimp in over medium-low heat on the stovetop. Add the butter to the pan and allow it to melt. Then add in the garlic and toss it in the butter and cook it for one minute. Then add in the vegetable stock and lemon juice and season the sauce with some salt and pepper to taste. Toss and cook the sauce for 2-3 minutes.
- Finish and serve – Add the cooked shrimp back to the pan with the sauce and toss it in the sauce. Season with lemon juice and chopped parsley and serve hot over zucchini noodles.
Notes
- Make sure to defrost the shrimp before marinating and cooking it.
- Use fresh ingredients like fresh raw shrimp, real squeezed lemon juice and minced garlic.
- You can store this cooked shrimp scampi after you have cooked it, in an airtight container in the refrigerator for up to 2 days. Reheat it in the microwave or right in a pan on the stovetop over medium-low heat for a few minutes.
- Prep Time: 5
- Cook Time: 10
- Category: healthy dinner ideas
- Method: Sautéed
- Cuisine: Mediterranean
