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Skinny Shrimp Scampi over Low Carb Zoodles recipes

Skinny Shrimp Scampi over Low Carb Zoodles recipes

This recipe creates a light and flavorful Skinny Shrimp Scampi served over low-carb zucchini noodles. Succulent shrimp are quickly cooked in a savory garlic-infused sauce with white wine and lemon juice, offering a healthy yet satisfying meal. It's a quick and easy dish, perfect for a weeknight dinner, highlighting fresh ingredients and vibrant flavors.
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Total Time 27 minutes
Course lunch/dinner
Cuisine Chinese
Servings 2 people
Calories 608.4 kcal

Equipment

  • 1 Spiralizer (or julienne peeler/vegetable peeler)
  • 1 Large Skillet
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Set of Measuring Spoons

Ingredients
  

Main

  • 2 large zucchini cut into noodles (3 cups of zoodles) see prep tip below
  • 2 tablespoons reduced-fat butter or Smart Balance Light
  • 2 teaspoons garlic minced
  • ⅛ teaspoon crushed red pepper flakes optional
  • 12 large shrimp shelled and deveined (about ½ pound)
  • 2½ tablespoons white wine or reduced-sodium chicken broth
  • 1½ tablespoons freshly lemon juice
  • 2 teaspoons Parmesan cheese grated

Instructions
 

  • Prepare the zucchini by spiralizing them into "zoodles"; set aside.
  • In a large skillet, melt the reduced-fat butter over medium heat.
  • Add the minced garlic and crushed red pepper flakes (if using) to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
  • Add the shelled and deveined shrimp to the skillet and cook for 1-2 minutes per side, until they turn pink and opaque. Remove the cooked shrimp from the pan and set aside.
  • Pour the white wine or reduced-sodium chicken broth into the skillet, scraping up any browned bits from the bottom of the pan to deglaze. Bring to a gentle simmer.
  • Stir in the fresh lemon juice.
  • Add the prepared zoodles to the skillet and toss quickly with the sauce for just 1-2 minutes, allowing them to warm through but remain al dente. Do not overcook.
  • Return the cooked shrimp to the skillet and gently toss with the zoodles and sauce to combine.
  • Divide the shrimp scampi and zoodles evenly between two serving plates.
  • Garnish each serving with grated Parmesan cheese and serve immediately.

Notes

Achieving perfect zoodles is key: spiralize them just before cooking and avoid overcooking to prevent a watery dish. A quick sauté, just enough to warm them through, will maintain their al dente texture. Ensure your shrimp are deveined and cook them quickly, about 1-2 minutes per side, until pink and opaque; overcooked shrimp become tough. For enhanced flavor, consider a dry white wine for deglazing; its acidity balances the richness. A final squeeze of fresh lemon juice and a sprinkle of chopped fresh parsley or chives will brighten the dish and add a professional touch. Adjust seasoning to taste.