Zucchini Noodle Shrimp Scampi



By this stage of the holiday season you’ve probably already indulged in a few too many cookies, bacon-wrapped appetizers and festive cocktails.  Tis the season for holiday parties and high calorie treats galore which of course, do nothing good for our waistlines.

Well no fear; here’s a light and healthy guilt-free meal that’s on the table in no time at all, giving you more time to do your last minute shopping, bake, write out the Christmas cards, wrap gifts…….

This one uses the Veggetti spiral cutter I wrote about in the prior post.  You can also use a mandolin to cut the zucchini noodles.  I just love this little gadget; it creates beautiful veggie spiraled noodles that are perfectly shaped every time and nearly calorie free in your favorite pasta dishes.

Enjoy this dish, it’s a real holiday gift to yourself.

Zucchini Noodle Shrimp Scampi
Prep time
Cook time
Total time
Recipe type: main course, what's for dinner?
Cuisine: Shrimp and Vegetable, Light and Healthy
Serves: 1 serving
  • 2 Tablespoons olive oil
  • 1 pound large shrimp, shelled and deveined
  • 1-2 cloves garlic - minced, approximately 1 generous Tablespoon
  • ¼ teaspoons crushed red pepper (optional)
  • ¼ cup white wine or chicken broth
  • zest of ½ of a lemon
  • juice of ½ of a lemon2 medium or 3 small zucchinis - cut into spiral noodles
  • chopped basil or parsley for garnish (optional)
  • Kosher salt
  • Black pepper
  1. Heat a large skillet over medium low heat until the pan is hot.
  2. Add the olive oil and heat it through.
  3. Add the garlic and crushed red pepper flakes and sautee for 1 minute stirring constantly so the garlic does scorch.
  4. Season the shrimp with salt and pepper on both sides and add them to the skillet. Cook until pink on all sides, about 3 minutes total, turning over once.
  5. Remove the shrimp with tongs, leaving any liquid in the pan.
  6. Increase the heat to medium and loosen any brown bits on the bottom of the pan.
  7. Add the white wine (or broth), lemon zest and lemon juice. Cook for 2 minutes.
  8. Add the zucchini noodles to the pan and cook, stirring occasionally for 3-4 minutes.
  9. Return the shrimp back to the pan and toss to combine them with the zucchini and sauce.
  10. Garnish with basil or parsley and serve immediately.



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