Craving a quick and flavorful meal that feels a bit fancy but is super simple to make? This Garlic Butter Shrimp Scampi with Zucchini Noodles is your answer! It’s a light yet satisfying dish that comes together in minutes, perfect for a weeknight dinner when you’re short on time but don’t want to compromise on taste. Imagine tender shrimp swimming in a rich garlic butter sauce, all tossed with fresh, crisp zucchini noodles. It’s a healthier twist on a classic that everyone will love.
Health Benefits
This dish is a fantastic choice for a healthy meal. Shrimp is a great source of lean protein, which is essential for building and repairing muscles. It’s also packed with nutrients like vitamin B12, selenium, and iodine. Zucchini noodles, or “zoodles,” are a wonderful low-carbohydrate, low-calorie alternative to traditional pasta. They are rich in vitamins A and C, as well as antioxidants, contributing to good eye health and immune function. The olive oil used in the sauce provides healthy monounsaturated fats, good for your heart. Overall, this meal offers a balanced mix of protein, healthy fats, and essential vitamins and minerals.
Ingredients Needed
* 1 pound large shrimp, peeled and deveined
* 2 medium zucchini, made into noodles (about 4 cups)
* 4 tablespoons unsalted butter
* 3 tablespoons olive oil
* 5 cloves garlic, minced
* 1/4 cup dry white wine or chicken broth
* Juice of 1/2 lemon
* 1/4 cup chopped fresh parsley
* Salt and freshly ground black pepper to taste
* Red pepper flakes, optional (for a little heat)
Step By Step Making
1
Prepare the zucchini noodles using a spiralizer. If you don’t have one, you can use a vegetable peeler to make wide ribbons or julienne them with a knife. Set aside.
2
Pat the shrimp dry with paper towels and season them with salt and pepper.
3
In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium-high heat.
4
Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, just until pink and opaque. Do not overcook. Remove the shrimp from the skillet and set aside.
5
Add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil to the same skillet over medium heat.
6
Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
7
Pour in the white wine (or chicken broth) and lemon juice. Let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the skillet.
8
Add the zucchini noodles to the skillet. Toss them gently in the sauce and cook for 2-3 minutes, just until they are slightly softened but still have a bite (al dente).
9
Return the cooked shrimp to the skillet. Add the chopped parsley and red pepper flakes (if using). Toss everything together to coat the shrimp and zoodles in the sauce.
10
Season with additional salt and pepper to taste. Serve immediately. For more quick recipe ideas, check out our Easy Sourdough Tortilla Recipe. You can find more delicious recipes on Savory Scrolls.
Nutritional Value
This recipe, when divided into two servings, provides approximately:
* Calories: 450-500 kcal
* Protein: 35-40 grams
* Carbohydrates: 10-15 grams (primarily from zucchini)