This Shrimp Scampi with Zucchini Noodles recipe offers a quick, delicious, and healthy gluten free dinner. You’ll love this light yet satisfying meal, perfect for a busy weeknight.
Key Ingredients & Substitutions:
- Shrimp: Use fresh or frozen (thawed) shrimp.
- Zucchini: Spiralize your own or buy pre-packaged zucchini noodles.
- Garlic: Fresh garlic cloves are best; pre-minced works in a pinch.
- Lemon: Fresh lemon juice brightens the flavors.
- Butter/Olive Oil: Use unsalted butter or a good quality olive oil. For a dairy-free option, use all olive oil.
Ingredients:
Main:
- 1 pound large shrimp, peeled and deveined
- 4 medium zucchinis, spiralized (or 4 cups pre-packaged zucchini noodles)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- ¼ cup vegetable broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Spices:
- ½ teaspoon red pepper flakes (optional, for a little kick)
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 4
- Calories per serving: Approximately 350
- Tools Needed: Large skillet, spiralizer (if not using pre-packaged)
Step-by-Step Instructions:
1. Prepare the Zucchini Noodles
If you are using fresh zucchini, spiralize them now. Set the zucchini noodles aside. You want them ready to add to the pan quickly.
2. Cook the Shrimp
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Season with salt and pepper, then remove the shrimp from the skillet and set aside.
3. Sauté the Garlic and Seasonings
Add the remaining 3 tablespoons of butter and 1 tablespoon of olive oil to the same skillet. Add the minced garlic and red pepper flakes (if using) and cook for about 1 minute until fragrant, being careful not to burn the garlic.
4. Deglaze and Add Zucchini Noodles
Pour in the vegetable broth and lemon juice, scraping up any browned bits from the bottom of the pan. Add the zucchini noodles to the skillet. Toss them gently with the sauce for 2-3 minutes, just until they are slightly softened but still have a bite.
5. Combine and Serve
Return the cooked shrimp to the skillet and toss everything together to coat. Stir in the fresh parsley. Serve immediately for a wonderful gluten free dinner.
Variation Ideas:
- Add More Veggies: Include cherry tomatoes or spinach in the last few minutes of cooking.
- Extra Creamy: Stir in a tablespoon of cream cheese or a dairy-free alternative at the end.
- Herb Twist: Experiment with fresh basil or oregano instead of parsley.
Storage Instructions:
Store any leftover Shrimp Scampi with Zucchini Noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over medium heat, adding a splash of broth if needed to prevent drying out. Overheating can make the zucchini noodles mushy.
Frequently Asked Questions (FAQ):
Can you make this recipe ahead of time?
It’s best to enjoy this dish fresh. Zucchini noodles can become watery if prepared too far in advance.
What kind of shrimp should you use?
Any size shrimp works, but large (21/25 count) or jumbo (16/20 count) are ideal for scampi.
Can you use frozen zucchini noodles?
Yes, but they may release more water. Sauté them a bit longer to evaporate excess moisture.
Is this recipe spicy?
The red pepper flakes are optional. You can adjust the amount to your preference or omit them completely.
How do you prevent the zucchini noodles from becoming soggy?
Cook them quickly, just until they are tender-crisp. Avoid overcooking them in the sauce.
What if you don’t have a spiralizer?
You can use a vegetable peeler to create wide ribbons, or simply chop the zucchini into small pieces.