Every once in a while, I find the need to detox from all the cheese-stuffed, chocolate-dipped, sprinkled-topped creations that graze these pages. And there seemed like no better time than the present to lighten the caloric load with a healthier take on a comfort food favorite: Shrimp Scampi with Linguine.
Gone is the butter. Gone is the pasta. Gone is the white wine. Wait. I can’t. I just can’t do it …
I can sub olive oil for butter and zucchini noodles for pasta until the cows come home. But the wine? The wine must stay.
So the great news is, you’ll have your wine, and when all is said and done, you’ll have spent just 30 minutes on this recipe for Skinny Shrimp Scampi with Zucchini Noodles. Now you have extra time to hit the gym. And by “hit the gym,” I mean “make No-Bake Chocolate Cookie Pops.”
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Find more inspiration for your zucchini surplus with additional quick and healthy recipes.
5-Ingredient Zucchini Fritters: Get the Recipe
Zucchini Noodles with Turkey Bolognese: Get the Recipe
Baked Parmesan Zucchini Chips: Get the Recipe
Disclosure: There are Amazon Affiliate links in this post.
Ingredients
- 2 Tablespoons olive oil
- 1 pound jumbo shrimp, shelled and deveined
- 1 Tablespoon minced garlic
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup white wine
- 2 Tablespoons freshly squeezed lemon juice
- 2 medium zucchini, cut into noodles (See Kelly’s Notes)
- Chopped parsley, for garnish
Instructions
- Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.
- Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.
- Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garnish with parsley and serve immediately.
Kelly’s Notes:
- To cut zucchini into noodles, use a mandoline or a spiralizer.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I make this dish all the time! My husband and I try to eat low carb meals most of the time because he is a T2D. This dish is one of our favorites. It’s quick, easy, and very flavorful. I do double the sauce and zucchini noodles from the original recipe but that’s just because we love it
Love reading this, Renee! I’m so thrilled you and your husband have been enjoying the recipe!
My mouth really wattered to read your recipe. I made it exactly as directed, and it was moist and tasted fabulous! Thank you for this wonderful recipe! Thanks!
I’m so glad you enjoyed the recipe, Sonia!