Zoodle Zucchini Noodle Shrimp Scampi Food

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ZUCCHINI NOODLE SHRIMP SCAMPI



Zucchini Noodle Shrimp Scampi image

We love shrimp scampi, but have decided to cut back where we can on heavy carbs. This is the perfect solution! I will be swapping out pasta for veggie noodles quite frequently now!

Provided by MCabrera75

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 45m

Yield 4

Number Of Ingredients 11

1 ½ pounds zucchini
¼ cup unsalted butter
2 tablespoons olive oil
1 shallot, minced
2 cloves garlic, minced
½ cup white wine
½ lemon, juiced
1 pound large shrimp, peeled and deveined
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Make zucchini noodles using a spiralizer or julienne peeler.
  • Melt butter in a large skillet over medium-high heat. Pour in olive oil. Add shallot; cook and stir until tender, 4 to 5 minutes. Add minced garlic; cook until golden, about 2 minutes. Stir in wine and lemon juice; cook until sauce is reduced by almost half, about 3 minutes. Add shrimp, salt, and black pepper. Cook until shrimp turn pink, 2 to 3 minutes. Transfer shrimp to serving plate.
  • Stir zucchini noodles into skillet. Season with salt and black pepper. Cook until noodles are tender, 4 to 6 minutes. Return shrimp to the skillet. Stir in parsley and Parmesan cheese before serving.

Nutrition Facts : Calories 324.6 calories, Carbohydrate 9.3 g, Cholesterol 205.3 mg, Fat 20.3 g, Fiber 2.1 g, Protein 22.1 g, SaturatedFat 9 g, Sodium 298.3 mg, Sugar 3.7 g

SHRIMP SCAMPI ZOODLES



Shrimp Scampi Zoodles image

Provided by Valerie Bertinelli

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 13

6 cloves garlic
1 1/2 pounds peeled and deveined large shrimp
4 tablespoons extra-virgin olive oil
2 tablespoons lemon zest (from 1 lemon)
Kosher salt
1 teaspoon crushed red pepper flakes
5 tablespoons unsalted butter
1 large shallot, cut into rings
1/2 cup white wine, such as Pinot Grigio
1/4 cup lemon juice (from 2 to 3 lemons)
6 large zucchini, spiralized into noodles
2 tablespoons chopped fresh chives
2 tablespoons chopped perhaps parsley

Steps:

  • Grate 3 of the garlic cloves and add to a large mixing bowl. Add the shrimp, 2 tablespoons of olive oil, lemon zest, 1 teaspoon kosher salt and 1/2 teaspoon red pepper flakes. Whisk to combine. Slice the remaining 3 cloves of garlic and set aside.
  • Thinly slice the remaining garlic cloves.
  • Heat a large high-sided skillet over medium-high heat. Add 3 tablespoons of unsalted butter. Once the butter melts add the shrimp and cook, stirring occasionally, until the shrimp is pink and cooked through, about 4 minutes. Remove the shrimp to a plate.
  • Turn the heat down to medium-low and add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Once the butter melts, add the shallot and sliced garlic. Cook, stirring, until the shallots are slightly soft and the garlic is fragrant, about 2 minutes.
  • Add the white wine, lemon juice, and 1/2 teaspoon chili flakes. Deglaze the pan, scraping up any brown bits that have formed on the bottom of the pan. Cook until the harsh alcohol smell burns off and the liquid is slightly reduced, about 2 minutes.
  • Next, add the zoodles and 1/2 teaspoon salt. Cook, stirring occasionally, until the zoodles are slightly softened but still have some bite, 5 to 7 minutes.
  • Add the shrimp back into the pan and toss to combine. Turn off the heat and add the chopped chives and parsley. Serve immediately.

SHRIMP SCAMPI WITH ZUCCHINI NOODLES



Shrimp Scampi With Zucchini Noodles image

This is a great delicious alternative to the traditional dish with real pasta loaded with flour and carbs. If you've never had zucchini noodles, they are delicious and nutritious! This will please even the pickiest eaters in your house

Provided by fitnessculinary

Categories     < 30 Mins

Time 28m

Yield 1 serving(s)

Number Of Ingredients 12

24 shrimp, peeled and deveined (6 shrimp each, we recommend 16/20 size)
4 tablespoons olive oil
3 minced garlic cloves
1/2 cup dry white wine (chardonnay recommended)
1 teaspoon crushed red pepper flakes (use your judgement and add more or less to your taste)
1/4 cup diced tomato
2 ounces basil chiffonade (sliced in long thin strips)
1 ounce red onion, diced fine
1 lemon, juice of
salt and pepper
1/4 cup diced tomato
salt and pepper

Steps:

  • Zucchini Noodles (spaghetti).
  • There are 3 methods you can use.
  • If you have a mandolin, adjust to julienne setting and CAREFULLY slice zucchini into strips.
  • There are vegetable "julienne" peelers which do an EXCELLENT job of doing this and can be found in just about any kitchen supply store nowadays.
  • If you are handy with a knife, you can slice them by hand, but this is very labor and time intensive.
  • * We recommend getting the vegetable "julienne" peeler. It is safe and effective.
  • Making the scampi:.
  • In medium hot large sauté pan, add oil, garlic, onion, and red pepper flakes until translucent (about 1 minute).
  • Add shrimp and cook JUST until turning pink (2-3 minutes) remove from pan and reserve on plate.
  • * Don't worry, they will finish cooking later.
  • Add wine and lemon juice and reduce for 2-3 minutes.
  • Add zucchini noodles and shrimp back to pan and toss carefully for another 2-3 minutes.
  • Add the tomato and herbs and season with salt and pepper to taste.
  • Serve immediatel.

Nutrition Facts : Calories 743.3, Fat 56.2, SaturatedFat 7.7, Cholesterol 181.4, Sodium 832.6, Carbohydrate 18.9, Fiber 3, Sugar 6.5, Protein 23.4

"ZOODLE" (ZUCCHINI NOODLE) SHRIMP SCAMPI



I love this recipe! It's so quick to make, and so much fun to eat...hehehehee! As a Mommy to two amazing and energetic Bambinos, time is of the utmost essence when taking care of my body (which is a priority if I want to keep up with them). I love being able to vary the ingredients (and their quantities) to my taste, and to whomever I'm serving it to. Be flexible, and enjoy! TIP: Make the shrimp ahead and regriferate, to cut down on prep time (especially during the week).

Provided by VeggiePasta

Categories     Vegetable

Time 25m

Yield 2 3, 2-3 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 lb shelled deveined jumbo shrimp (I used 31-30ct)
1 tablespoon minced garlic
1/4-1/2 tablespoon crushed red pepper flakes (vary according your taste for spicy)
1/8-1/4 teaspoon salt (vary according to your taste)
1/8 teaspoon black pepper (optional)
1/4 cup white wine (optional)
2 tablespoons lemon juice, freshly squeezed
2 medium zucchini, spiralized (I use the VeggiePasta 4-blade Spiralizer. You can get it off Amazon)
1 tablespoon chopped parsley (for garnishing)

Steps:

  • Place a large saute pan over low-medium heat and add olive oil. Heat for 1 minute.
  • Add garlic and crushed red pepper flakes and cook for 1 minute, constantly stirring.
  • Add shrimp, and cook thoroughly (all sides should turn pink when cooked), about 3 minutes. Continue to stir as needed.
  • Season the shrimp with the salt and black pepper. (I added some cayenne pepper at this point. I LOVE spicy food!).
  • Using a slotted spoon, transfer the prepped shrimp to a bowl, leaving any liquid in the pan.
  • Increase the heat to medium, and then add the white wine (if using), and the lemon juice. Scrape any brown bits from the bottom and sides of the pan and cook for 2 minutes.
  • Add the Zoodles and cook for another 2 minutes, occasionally stirring.
  • Add the shrimp and toss to combine.
  • Garnish with parsley and serve immediately. Enjoy your nom nom!

Nutrition Facts : Calories 325, Fat 16.5, SaturatedFat 2.3, Cholesterol 286, Sodium 1448.3, Carbohydrate 10.9, Fiber 2.2, Sugar 5.5, Protein 33.7

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