Spiralized zucchini noodles (aka “zoodles”) turn a classic shrimp scampi recipe into a healthy, gluten-free dinner option the whole family will love.
As the weather gets chilly we typically want to eat our fair share of comfort food and hunker down under cozy sweaters. There’s something to say about enjoying a heaping pot of pasta, a crackling fireplace and a good bottle of wine. The problem though is that you often feel stuffed and lethargic after such a heavy meal that it’s just time to hibernate under some blankets and call it a night. That’s not going to happen with this meal!
Substitute your carb-lovers pasta with a bountiful amount of spiralilzed zucchini noodles. Whether you make the change for dietary reasons, healthy eating goals, or you just simply want to learn what the whole “zoodle” craze is about, I think you’ll be impressed with just how closely it mimics any of your favorite pasta dishes. I’ve always loved the abundance of flavors from a classic shrimp scampi recipe, but wanted to create a version that was healthier and lighter than what is typically served.
Zoodles Shrimp Scampi
- 1 lb jumbo shrimp (peeled and deveined)
- 3-5 medium zucchini, spiralized
- 2 tbsp minced garlic
- 2 cups crimini mushrooms
- 3 tbsp olive oil
- ¼ tsp crushed red pepper flakes
- ¼ cup white wine
- 3 tbsp fresh squeezed lemon juice
- salt and pepper, to taste
- chopped parsley, garnish
- Prep the zucchini — using a spiralizer, mandoline, or peeler cut zucchini into noodles. (I used this spiralizer found on Amazon).
- “Sweat” the noodles on a paper towel lined baking sheet for 30 minutes at 200º in the oven. Remove and pat dry. Set aside.
- Heat a large sauté pan over medium-low heat and add olive oil. Continue to add the pepper flakes and garlic and sauté for 1 minute, stirring constantly.
- Place the shrimp in the pan without overlapping to ensure an even cooking process. Season with salt and pepper. Stir occasionally until the shrimp are throughly cooked, approximately 4-6 minutes. They should be pink on all sides. Do not overcook as the shrimp will turn out with a rubbery texture.
- Using a slotted spoon, transfer the shrimp to a bowl and set aside.
- Heat the remaining liquid in the sauté pan to medium and add the white wine and lemon juice. Stirring constantly, cook the remaining mixture for 2 minutes.
- Add the zucchini noodles and mushrooms and sauté for approximately 6 minutes, until tender.
- Return the shrimp to the pan and using a set of tongs, toss to combine. Add fresh ground pepper, garnish with parsley and enjoy.
I swapped out the butter for olive oil, exchanged the pasta for zoodles and ultimately decided to keep the white wine. You could always change this out for a vegetable broth and still get a delicious flavor throughout the dish. Since this recipe is now on the lighter side with just a hint of spice from the crushed red peppers I opted to pair mine with a crisp Viognier from Cambria Wines. Make sure to leave enough for the recipe and the rest you can enjoy with your family and friends!
Written By: Kristin Mansky