Shrimp Scampi with Zucchini Noodles

A low-carb take on classic scampi, with garlic, lemon, and zoodles instead of pasta

Shrimp Scampi with Zucchini Noodles

Instructions

1. Sauté the Shallot and Garlic

  • 1 Tbsp butter
  • 1 Tbsp extra-virgin olive oil
  • 1 shallot, finely chopped
  • 4 garlic cloves, minced (about 1 1/2 Tbsp)

Heat the butter and olive oil in a large skillet over medium-low heat. Add the shallot and cook until beginning to soften, about 3 minutes. Add the garlic and cook 30 seconds.

2. Cook the Shrimp

  • 1 lb large raw shrimp, peeled and deveined, tails on
  • 1 tsp kosher salt
  • 1/2 tsp red pepper flakes
  • 1/4 tsp ground black pepper

Add the shrimp, salt, red pepper flakes, and black pepper. Sauté for 3 minutes, until the shrimp are beginning to cook but are still somewhat translucent.

3. Add the Sauce

  • 1/4 cup chicken broth
  • Zest of 1/2 lemon
  • 1/4 cup freshly squeezed lemon juice

Add the chicken broth, lemon zest, and lemon juice. Bring to a boil and cook for 1 minute, just until the shrimp are completely opaque and cooked through.

4. Add the Noodles and Finish

  • 1 1/2 lbs zucchini noodles (from about 4 medium zucchini)
  • 1/4 cup chopped fresh parsley leaves
  • 2 Tbsp freshly grated Parmesan

Stir in the zucchini noodles and parsley. Toss everything together so the noodles are coated with the garlic-lemon sauce, and heat just until warmed through. Don't overcook, or the zucchini noodles will turn mushy. Sprinkle with parsley and Parmesan. Serve warm.

Nutrition

Per serving (makes about 4 servings)

  • Calories192
  • Total Fat8g
  • Total Carbs9g
  • Fiber2g
  • Net Carbs7g
  • Protein21g

Storage

Best eaten fresh, since zucchini noodles release water and get soggy over time. If needed, keep in an airtight container in the fridge for up to 1 day.