I think this is going to be the last zucchini recipe for a while, but I’m not making any promises! With all of the zucchini from our garden this season, we’ve had to get more creative than just eating it as a side or baking some bread. So, we bought a spiralizer (the KitchenAid attachment one) and got cooking!
Zoodles are such an easy way to get in some great nutrients for a meal (and use up a zucchini or two). I love the zoodles and think they taste great, but remember that real pasta, carbs and all, are also totally okay to eat without justification or modification to your diet. I love pasta in all of its many forms and want to remind you that a balanced diet includes ALL foods, even if diet culture tells you differently! So now that I’m off my soap box, if you don’t have or like zucchini, feel free to try this recipe with regular noodles- the sauce is the best part so it’ll be great either way.
Health Benefits:
- Zucchini is full of vitamins, minerals and antioxidants.
- Shrimp is a great protein option that provides selenium, vitamin B12, iron, phosphorus, iodine and more. However, it is higher in cholesterol than other seafoods, so be aware of this if you need to watch your cholesterol.
- Though there is not an abundance of lemon in this recipe, it is still a good source of vitamin C.
Shrimp Scampi Zoodles
These zoodles are fun to make and are a great base for this delicious and flavorful shrimp scampi sauce!
Ingredients
- 5 cups zoodles, 1 medium zucchini
- 3 cups shrimp
- 4 tablespoons butter
- 2 garlic cloves, minced
- 1/2 cup white wine
- 1/4 cup parmesan
- 3 tablespoons lemon juice
- 1 to 2 tablespoons corn starch
- salt and pepper to taste
Directions
- Spiralize one medium zucchini to make around 5 cups of zoodles.
- In a skillet pan, melt 2 tablespoons of the butter on medium heat. Add the minced garlic and shrimp to the pan and season with salt and pepper to taste. Cook shrimp until it is pink, stirring occasionally.
- Remove shrimp from the pan and place it in a bowl. I covered mine in the microwave, but you will reheat them again at the end.
- To the same pan, add the white wine, parmesan, lemon juice and the rest of the butter. Let simmer, stirring occasionally.
- Remove a few tablespoons of the sauce and place it in a small bowl. Add 1 to 2 tablespoons of corn starch to the liquid, depending on how thick you would like your sauce, and stir together until corn starch is incorporated and mixture is thickened. Add this back into the pan with the rest of your sauce and mix until it reaches your desired consistency.
- Once sauce is done, add in your zoodles and cooked shrimp. Toss to coat everything with sauce and cook only until zoodles and shrimp are both warm. Remove from heat, serve and enjoy!
If you try this recipe out, let me know what you think! Once again, thanks for checking it out and making it to the end of this post!!
–Brit
Balanced by Brit 
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