Craving a delicious and healthy light dinner? This Zucchini Noodle Shrimp Scampi offers all the classic flavors you love, but with a fresh, low-carb twist. You’ll enjoy a quick and satisfying meal perfect for any weeknight.
Key Ingredients & Substitutions
- Shrimp: Use fresh or frozen (thawed) large shrimp.
- Zucchini: Look for firm, medium-sized zucchini. You can substitute with pre-packaged zucchini noodles.
- Garlic: Fresh minced garlic is best. Garlic powder can be used in a pinch, but fresh offers superior flavor.
- Lemon: Fresh lemon juice brightens the dish.
- Fresh Parsley: Adds a pop of color and herbaceous flavor.
Ingredients
Main:
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 4 medium zucchini, spiralized into noodles
- 4 cloves garlic, minced
- 1/4 cup vegetable broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Spices:
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 2
- Calories per serving: Approximately 350
- Tools Needed: Large skillet, spiralizer (if not using pre-packaged zoodles)
Step-by-Step Instructions
1. Prepare Your Zucchini Noodles
If you’re using fresh zucchini, spiralize it now. Set your zucchini noodles aside. This light dinner comes together quickly, so having your ingredients prepped is key.
2. Cook the Shrimp
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp to the pan in a single layer. Cook for 1-2 minutes per side until they turn pink and opaque. Remove the cooked shrimp from the skillet and set aside.
3. Sauté the Garlic
Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic; it should just turn lightly golden.
4. Deglaze and Build the Sauce
Pour in the vegetable broth and lemon juice, scraping up any browned bits from the bottom of the pan. Add the red pepper flakes if you’re using them. Let the sauce simmer for 1-2 minutes to reduce slightly.
5. Add Zucchini Noodles and Shrimp
Add the zucchini noodles to the skillet with the sauce. Toss gently for 1-2 minutes until the noodles are slightly softened but still have a bit of bite. Return the cooked shrimp to the skillet.
6. Finish and Serve
Stir in the fresh chopped parsley. Season with salt and black pepper to taste. Serve immediately for a wonderful light dinner.
Variation Ideas
- Add a handful of cherry tomatoes for extra color and sweetness.
- Stir in some spinach or kale at the end for more greens.
- Top with a sprinkle of nutritional yeast for a cheesy flavor.
- Swap shrimp for sliced chicken breast for a different protein option.
Storage Instructions
Store any leftover Zucchini Noodle Shrimp Scampi in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet over medium-low heat or in the microwave. Be aware that zucchini noodles can become softer upon reheating.
Frequently Asked Questions
Q: Can you make zucchini noodles ahead of time?
A: Yes, you can spiralize zucchini up to 2-3 days in advance and store them in an airtight container in the refrigerator.
Q: What if I don’t have a spiralizer?
A: You can use a vegetable peeler to create wide ribbons, or buy pre-packaged zucchini noodles from most grocery stores.
Q: Is this recipe good for meal prep?
A: This dish is best enjoyed fresh, but leftovers can be stored. The zucchini noodles may release more water upon reheating.
Q: Can I add other vegetables to this light dinner recipe?
A: Absolutely! Bell peppers, mushrooms, or asparagus would be delicious additions.
Q: How do I prevent my zucchini noodles from getting watery?
A: Don’t overcook them! Toss them in the sauce for only 1-2 minutes until just tender-crisp. You can also lightly salt them and let them sit for 15 minutes, then pat them dry before cooking.