Zucchini Noodle Shrimp Scampi

This gluten-free shrimp scampi recipe with zucchini noodles is Paleo, Keto-friendly, zesty, healthy, and an easy weeknight dinner.

Zucchini Noodle Shrimp Scampi

When I first started this blog, I was never worried about coming up with spiralized recipes, because there are so many cultures that incorporate noodles and rice into their diet, that I knew I’d always have inspiration.

For example, if I couldn’t come up with a recipe on my own, I’d think about popular Italian pasta dishes or Thai noodle dishes and make an Inspiralized version (with spiralized veggies!)

Like, for example: shrimp scampi!

Shrimp scampi is one of those zesty, light, and flavorful meals with very few ingredients. Thanks to garlic, fresh herbs (parsley), pepper, and shrimp, the pasta dish is robustly flavorful.

Zucchini Noodle Shrimp Scampi

However, I’ve always found that although the flavor is light, eating a bowl of scampi always left me feeling heavy and bloated (on account of the spaghetti.)

With a simple swap in of zucchini noodles for pasta, we have a lighter but just as flavorful, #inspiralized version of Shrimp Scampi!

And if you need more inspiration for scampi, check out my Bacon Shrimp Scampi and if you have my second cookbook, my Greek Shrimp Scampi (SO good!)

I hope you all enjoy the rest of your weekend! It’s a beautiful, picturesque, HOT summer day out today, so we plan to take Luca by the pool to cool off and splash around!

Zucchini Noodle Shrimp Scampi
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Nutritional Information & Recipe

Serves 4

Zucchini Noodle Shrimp Scampi

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 lemon
  • 3-4 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
  • Salt and pepper
  • 1 ¾ pounds large shrimp, peeled and deveined
  • 1/4 cup finely chopped parsley
  • 4 medium zucchinis, Blade D, noodles trimmed

Instructions

  1. Juice half the lemon and quarter the other half.
  2. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the garlic and red pepper flakes. Cook the garlic for 30 seconds or until fragrant and then add the shrimp, season with salt and pepper, and cook until just pink, 2 minutes per sode.
  3. Stir in half of the parsley and half of the lemon juice, stir well, and pour the shrimp into a bowl to set aside. Immediately add the zucchini noodles to the skillet and cook until al dente, about 5 minutes. Add the remaining lemon juice and parsley and toss.
  4. Divide the noodles onto plates using tongs and top with cooked shrimp and season with additional cracked pepper.
  5. Serve warm with lemon wedges.
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https://inspiralized.com/zucchini-noodle-shrimp-scampi/

Zucchini Noodle Shrimp Scampi

Comments

  1. How much oil did you use?
  2. Julie Abraham :
    What kind of oil and how much to use? Help! Making this recipe tonight!!!!
  3. The way I've started making zoodles to look and taste exactly like pasta is to 1. use the yellow summer squash zucchini, not green zucchini - the yellow color is identical to cooked spaghetti pasta, it doesn't have those "green giveaway" stripes. Just as healthy as green zukes too. 2. I throw in about a 1/4 cup, really not very much, matchstick carrots to boil with the pasta. 3.I add a tiny bit of regular spaghetti pasta, the trick is to boil the regular pasta with salt and olive oil until it is al dente, turn off the heat, and then add the zoodles to the pasta water, cover and let them soak in the hot water for about 5 -8 minutes, until they have soaked up the salty, olive-oil flavored pasta water and are not crunchy like raw zoodles, but not soggy. When they turn on the fork just like the regular pasta, that is when it is time to take them out. The addition of the cold zoodles to the pasta water seems to cool it down enough that I don't take the regular pasta out, it stops the cooking process but still softens the zoodles, and the pasta water gives the them the flavor of real pasta. Then dump the pot into a mesh colander to drain throughly. My ratio is about 80% zoodles to 20% pasta. Using yellow zucchini not green, it is very difficult to tell them apart visually. Also I think the salt in the pasta water pulls some of the water out of the zoodles. If you drain them over a colander long enough, kind of throwing them in the air a bit and shaking the mesh colander well, they don't make the sauce runny. (I mix hot sauce in at the end) The carrot trick is that when you bite on something crunchy, you assume its the carrots, not the zoodles. I call this "mindf**k spaghetti" because it freaks people out when I tell them the bowl of pasta they just ate is 80% pure vegetable. Maybe its the pasta water flavor or the yellow color or the few bits of real pasta mixed in, or the carrots providing a distracting crunch and flavor that makes the pasta seem identically soft and real against that suggestion. it works like a charm. Stealth health ;)

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