One Pot Zoodle Shrimp Scampi

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From www.foodfanatic.com, by Katie Jasiewicz
One Pot Zoodle Shrimp Scampi

One Pot Zoodle Shrimp Scampi Photo

We love shrimp scampi in our house, but some nights I want a healthier lighter dinner. I've been making zucchini noodles like crazy lately, and it hit me one day to mix our favorite shrimp scampi meal with zucchini noodles. Would you like to know what my trick is to keeping this a lighter meal? Lots and lots of fresh lemon!

One Pot Zoodle Shrimp Scampi Picture

Lemon is actually a great secret to adding flavor without fat to many different vegetable dishes. It brings out the earthy flavor of zucchini easily, and it does the same for steamed broccoli, cauliflower, and even carrots. Try it on sautéed kale too, it’s delicious!My husband was hesitant at first with this recipe, but after one bite he was in love, and actually asks for this meal on a regular basis. After we finished the one pot shrimp scampi with zucchini noodles (or zoodles as the hip people call them) it had us both wishing I doubled the recipe. At least with more zoodles. Because the zoodles are divine!

One Pot Zoodle Shrimp Scampi Image

The key to making this one pot zoodle shrimp scampi is prepping everything prior to cooking. The entire meal takes only four minutes to cook. So it's key to have everything prepped. Depending on what device you have to make the zucchini noodles will depend on your prep time. I have the OXO hand-held spiralizer, so it takes a little longer verse the crank spiralizer or even the new KitchenAid Spiralizer Attachment.

One Pot Zoodle Shrimp Scampi Pic

If you’re looking for a lighter version of shrimp scampi, this recipe for is the ticket to allowing you to enjoy this guilty pleasure-like dish! It’s a great answer to “what’s for dinner?” when you’re trying to stick to your New Year’s resolutions. Especially because all that great flavor makes it an incredibly enjoyable meal. Keeping those resolutions has never been so easy.

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One Pot Zoodle Shrimp Scampi Recipe

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Ingredients

  • 3 large zucchini squashes
  • 16 wild caught frozen uncooked shrimps
  • 1 tablespoon grapeseed oil
  • 1/2 lemon, juiced and zested
  • salt and pepper, to taste
  • 1 teaspoon minced garlic, in water
  • 1 tablespoon salted butter
  • 1/4 cup your favorite white wine
  • black pepper
  • 2 tablespoons fresh parsley, minced
  • dash of crushed red pepper flakes

Directions

  1. Spiralize the zucchini and set to the side.
  2. Peel and devein the shrimp. Place in a bowl and combine with grape seed oil, lemon zest, salt, pepper, and minced garlic. Mix well, then set to the side.
  3. Preheat a large skillet. No need to add oil to the pan since the oil is in the shrimp mixture. Then, add the shrimp and cook for 2 minutes with lid on, flipping half way through.
  4. Add in the white wine, zucchini noodles, fresh parsley, and lemon juice.
  5. Place the lid on the skillet and cook for 2 minutes.
  6. Mix well; add in additional black pepper and red pepper flakes of desired.
  7. Divide evenly between the two plates and enjoy.

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