Lemon and Garlic Shrimp Scampi Zucchini Noodles

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Misty Hoffman Modified: March 24, 2022
Lemon and Garlic Shrimp Scampi Zucchini Noodles

How To Make Lemon and Garlic Shrimp Scampi Zucchini Noodles

Put those spiralizer to the test! It’s time to make a summer-perfect light and tasty shrimp scampi zucchini noodles! A great dish to share for two!

Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes

Serves:

Ingredients

  • 2medium zucchini,about 7oz each
  • ½tbspunsalted butter,or olive oil for Whole30
  • 2tspextra virgin olive oil,divided
  • 4clovesgarlic,minced, divided
  • 12large shrimp,(about 6.5oz), peeled and deveined
  • kosher salt,to taste
  • freshly ground black pepper
  • 1tbspparsley leaves,fresh chopped
  • ½tsplemon zest,fresh grated
  • 3tbsplemon juice,freshly squeezed, from 1 lemon
  • tsphot red pepper flakes

Instructions

  1. Use a mandolin fitted with a julienne blade or a spiralizer to cut the zucchini into noodles.

  2. Cut the strips into 6 to 8-inch strips.

  3. In a large nonstick pan, melt the butter and 1 teaspoon olive oil over medium heat. Add the garlic and sauté for 1 minute.

  4. Add the shrimp, kosher salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Set aside.

  5. Add the remaining oil and garlic to the skillet, cook 30 seconds then add the zucchini noodles, kosher salt and pepper.

  6. Cook 2 minutes, stirring.

  7. Remove from the heat, add the shrimp, parsley, lemon zest, lemon juice, and red pepper flakes.

  8. Toss well to combine and serve immediately.

Nutrition

  • Calories: 145.51kcal
  • Fat: 8.56g
  • Saturated Fat: 2.75g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 4.14g
  • Polyunsaturated Fat: 0.92g
  • Carbohydrates: 10.81g
  • Fiber: 2.49g
  • Sugar: 5.60g
  • Protein: 8.74g
  • Cholesterol: 60.55mg
  • Sodium: 646.96mg
  • Calcium: 74.41mg
  • Potassium: 630.90mg
  • Iron: 1.17mg
  • Vitamin A: 75.44µg
  • Vitamin C: 49.00mg
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