Are you craving for an easy-to-make recipe that will provide you with all the flavors you love about seafood? Try this shrimp scampi recipe, which has 28 grams of protein per serving, without blowing down your diet! The calorie content is slashed in half by changing the high-carb pasta with low-carb zoodles. You’ll be able to dive into the savory dish in just 20 minutes, with zero remorse!
This recipe is much healthier and better for you since it uses vegetable noodles rather than the traditional noodles. They are very low in calories, low in carbs, gluten-free, easy to use in many recipes to replace traditional noodles and quick to make. The benefits of zoodles include the provision of vitamin A, vitamin C, fiber, potassium and antioxidants.
You can have this dish for lunch or dinner, depending on your mood. The shrimp scampi zoodles are buttery and bright — minus the carbs. The preparation time is approximately 20 minutes, 8 minutes for prepping the ingredients and 12 minutes of cooking time.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves
- Zest and juice of 1 lemon
- ⅓ cup dry white wine
- 1½ pounds large tail-on shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 3 pounds zucchini, spiralized
- Lemon wedges, as needed for serving
- ⅓ cup chopped fresh parsley
- This is good for at least 4 servings.
Nutrition per Serving
- 312 calories
- 15g fat
- 16g carbs
- 28g protein
- 9g sugars
Cooking Procedure:
- Melt the butter in a large skillet over medium heat. Add olive oil and garlic; simmer for 1 minute, until the fragrant starts to spread.
- Put the lemon zest, lemon juice and wine; heat to a simmer. Boil until the liquid is almost wholly reduced, around three minutes.
- Sauté the shrimp for about 3 minutes, until just cooked. Season to taste with salt and pepper. Transfer it to a bowl.
- Stir in the skillet with the spiralized zucchini and season with salt and pepper. Cook, stirring periodically, until tender, about five minutes. Place the shrimp back in the pan and mix it around.
- Serve promptly, topped with lemon and parsley for garnish.