Shrimp Scampi with Zucchini Noodles: A Low-Carb Delight
Ever wondered how to make a killer shrimp scampi without the carb overload? Let me introduce you to my zucchini noodle version that’ll knock your socks off!
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4-5
Difficulty: Easy to Moderate
Dietary tags: Gluten-free, Low-carb, Dairy-free option
Equipment Needed:
• Large skillet or cast iron pan
• Spiralizer (or a vegetable peeler in a pinch)
• Cutting board and knife
• Measuring cups and spoons
Ingredients:
• 1.5-2 lbs (680-900g) zucchini (about 3-4 medium)
• 1-2 lbs (450-900g) raw shrimp, peeled and deveined
• 2 tbsp (30ml) olive oil
• 2-4 cloves garlic, minced
• 1/4 cup (60g) diced onion or shallot
• 1/4 cup (60ml) chicken broth or white wine
• Juice of 1-2 lemons (2-4 tbsp or 30-60ml)
• 1/2-1 tsp red pepper flakes
• Salt and pepper to taste
• Optional: 1-2 tbsp (15-30g) unsalted butter
Method:
1. Spiralize your zucchini into noodles. No spiralizer? No problem! Use a veggie peeler to create ribbons instead.
2. Heat olive oil in a large skillet over medium-low heat. Add diced onion and cook until it’s softening and smells heavenly (about 3-5 minutes).
3. Toss in the minced garlic and cook for another minute. Your kitchen should smell amazing by now!
4. Crank up the heat to medium and add those beautiful shrimp. Season with salt, pepper, and red pepper flakes. Cook for 3-4 minutes until they’re starting to pink up.
5. Pour in your chicken broth or wine (I won’t judge), lemon juice, and zest if you’re feeling fancy. Bring it to a boil and let it bubble away for 2-3 minutes until the shrimp are completely cooked. They should be pink and opaque, not translucent.
6. Here’s where the magic happens – add your zucchini noodles to the pan. Toss everything together and cook just until the zoodles are warmed through. We want them al dente, not mushy!
7. Taste and adjust seasoning. Need more zing? Add more lemon. Want it richer? Toss in that optional butter.
Crucial Tips:
• Don’t overcook the shrimp! They’ll turn rubbery faster than you can say “oops”.
• Zucchini releases water as it cooks. If your sauce gets too thin, let it simmer for an extra minute or two.
• For extra flavor, finish with a sprinkle of fresh herbs like parsley or chives.
Storage:
This dish is best fresh, but leftovers will keep in the fridge for up to 24 hours. Just remember, those zoodles will continue to release water, so your leftover sauce might be a bit thinner.
Scaling:
Cooking for a crowd? Simply double all ingredients and use a larger pan. Cooking for one? Halve everything and treat yourself to some fancy leftovers!
Common Mistakes:
• Overcooking the zucchini noodles – they should still have some bite.
• Using frozen shrimp without thawing properly – this leads to uneven cooking and a watery sauce.
• Skimping on the garlic – c’mon, live a little!
Variations:
• Make it dairy-free by skipping the butter and using olive oil instead.
• Spice it up with a dash of cajun seasoning.
• Feeling indulgent? Toss in some crispy bacon bits at the end.
I’ve made this dish more times than I can count, and it never fails to impress. It’s my go-to when I want to feel fancy without the fuss. Plus, it’s a great way to sneak in extra veggies – even my veggie-phobic nephew cleaned his plate!
Remember, cooking is all about having fun and making it your own. So don’t be afraid to play around with the recipe. Who knows? You might create your new favorite dish!
Now, who’s ready to spiralize some zucchini and dive into this low-carb feast?
