Shrimp Scampi with Zoodles is a delightful twist on the traditional shrimp scampi, swapping out pasta for zucchini noodles (“zoodles”) for a lighter, low-carb version that doesn’t skimp on flavor. This dish is vibrant, packed with the zesty flavors of garlic, lemon, and red wine vinegar, and it’s surprisingly easy to prepare. Here’s how to bring this dish to life:
Ingredients:
- 2 tablespoons butter: For sautéing and adding richness.
- 3 garlic cloves, minced: The base flavor of scampi.
- ¼ teaspoon crushed red pepper: Adds a hint of heat.
- 2 pounds shrimp, shelled and deveined: The star of the dish.
- Salt and pepper: To taste, for seasoning.
- 1 teaspoon paprika: Adds color and a subtle, smoky flavor.
- ½ cup vegetable broth: For deglazing and adding depth.
- ¼ cup red wine vinegar: Adds a tangy contrast.
- Juice of a lemon: Brings bright, citrus notes.
- 3 zucchinis, spiralized: The healthy, low-carb substitute for pasta.
- Shaved Parmesan cheese for serving: Adds a salty, nutty flavor.
- Fresh parsley for serving: For garnish and a pop of color.
Instructions:
- Prep the Ingredients:
- Ensure your shrimp are shelled, deveined, and patted dry. Spiralize your zucchinis into noodles using a spiralizer and set them aside.
- Cook the Shrimp:
- In a large skillet, melt the butter over medium heat. Add the minced garlic and crushed red pepper, sautéing until fragrant, about 1 minute.
- Increase the heat to medium-high, add the shrimp to the skillet, and season with salt, pepper, and paprika. Cook the shrimp for about 2 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Sauce:
- In the same skillet, add the vegetable broth and red wine vinegar. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes to let the sauce reduce slightly.
- Stir in the lemon juice, then taste and adjust the seasoning with more salt and pepper if needed.
- Cook the Zoodles:
- Add the spiralized zucchini noodles to the skillet with the sauce, tossing to coat. Cook for 1-2 minutes, just until the zoodles are slightly softened but still al dente. Be careful not to overcook them, or they will release too much water and become soggy.
- Combine and Serve:
- Return the cooked shrimp to the skillet, tossing everything together to heat through.
- Serve the shrimp scampi with zoodles garnished with shaved Parmesan cheese and fresh parsley.
Tips:
- Avoid Overcooking Zoodles: To keep them from becoming too watery, cook the zoodles until just tender. They should still have a bit of a bite.
- Serving Suggestion: This dish is wonderfully light and flavorful on its own, but you can also serve it with a side of crusty bread to soak up the delicious sauce if you’re not strictly avoiding carbs.
- Shrimp Size: Using larger shrimp can make the dish feel more luxurious, but any size will work. Just adjust the cooking time accordingly.
Enjoy your Shrimp Scampi with Zoodles, a dish that promises the comfort and zest of traditional scampi while being friendly to those following a ketogenic or low-carb lifestyle. It’s a refreshing, guilt-free meal perfect for spring and summer dining.