Irresistible Creamy Shrimp Scampi with Zucchini Noodles Bliss
A quick and healthy twist on classic shrimp scampi using zucchini noodles for a gluten-free, low-carb meal.
Servings: 4 servings
Calories: 400kcal
Equipment
- Skillet
- Spiralizer
Ingredients
For the Scampi
- 1 lb large shrimp fresh or properly thawed frozen
- 2 medium zucchini spiralized
- 4 cloves garlic minced
- 2 tbsp unsalted butter
- 2 tbsp lemon juice freshly squeezed
- 1/2 cup dry white wine high-quality
- 1 tbsp olive oil extra virgin
- 1 tsp red pepper flakes adjust for heat preference
- 1/4 cup fresh parsley chopped
For the Creamy Sauce
- 1/2 cup heavy cream or dairy-free alternative
- 1/4 cup Parmesan cheese grated
Instructions
Instructions
- Spiralize Zucchini: Use a spiralizer to turn medium-sized zucchinis into noodles until you have about four cups.
- Sauté Garlic and Shrimp: In a large skillet, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Add shrimp and cook until they're pink and opaque (2-3 minutes).
- Deglaze with Wine: Pour in ½ cup of dry white wine, making sure to scrape the bottom of the skillet to capture all those delicious flavors. Let the wine simmer for 2-3 minutes to reduce slightly.
- Add Cream and Seasonings: Stir in ½ cup of heavy cream, ¼ cup of grated Parmesan cheese, red pepper flakes, and freshly squeezed lemon juice. Mix well, letting the sauce thicken for another couple of minutes.
- Incorporate Zucchini Noodles: Toss in the spiralized zucchini noodles, stirring gently until they're evenly coated with the creamy sauce and heated through (about 2-3 minutes).
- Finish with Parsley: Remove from heat and stir in an additional tablespoon of unsalted butter followed by a sprinkle of fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream to maintain the creamy texture.