Healthy Shrimp Scampi with Zucchini Noodles

Healthy Shrimp Scampi with Zucchini Noodles is a low-carb, gluten-free, and healthy alternative to traditional pasta dishes. This easy shrimp scampi recipe features tender shrimp, spiralized zucchini noodles, and a flavorful garlic butter sauce with a tangy kick from lemon and red wine vinegar. Perfect for a quick weeknight dinner, this light yet satisfying dish is packed with protein and nutrients. It’s an ideal choice for anyone following a keto, paleo, or low-carb diet. With fresh ingredients and simple preparation, this shrimp scampi with zucchini noodles will quickly become your go-to healthy meal option.

Ingredients:

• 2 tablespoons butter
• 3 garlic cloves, minced
• ¼ teaspoon crushed red pepper flakes
• 2 pounds shrimp, peeled and deveined
• Salt and pepper, to taste
• 1 teaspoon paprika
• ½ cup low-sodium vegetable broth
• ¼ cup red wine vinegar
• 1 lemon, juiced
• 3 zucchini, spiralized
• Shaved Parmesan cheese, for serving
• Fresh parsley, for garnish

Instructions:

1. Heat the butter in a large skillet over medium heat. Add the minced garlic and crushed red pepper flakes, cooking until fragrant, about 1 minute.
2. Add the shrimp to the skillet, seasoning with salt, pepper, and paprika. Cook for 2–4 minutes, or until the shrimp turn pink. Remove the shrimp from the skillet using a slotted spoon.
3. Pour the vegetable broth, red wine vinegar, and lemon juice into the skillet with the remaining sauce, scraping any browned bits from the pan. Allow the sauce to simmer and thicken slightly, about 3–4 minutes.
4. Turn off the heat, then toss the spiralized zucchini noodles with the shrimp until warmed through.
5. Serve topped with shaved Parmesan and fresh parsley, if desired.

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Why You’ll Love This Recipe

This healthy shrimp scampi with zucchini noodles is a light yet flavorful twist on the traditional pasta dish. The shrimp are perfectly seasoned and tender, while the zucchini noodles add a fresh, low-carb base to the dish. The sauce is tangy, rich, and full of flavor, thanks to the combination of garlic, red wine vinegar, and lemon. Plus, it’s quick and easy to make, making it a great weeknight meal!

Tips

• Don’t overcook the shrimp: Shrimp cook quickly, so be careful not to overdo them. As soon as they turn pink, they’re done.
• Make it spicier: Adjust the amount of crushed red pepper flakes to your heat preference.
• Use a spiralizer: For best results, use a spiralizer to make zucchini noodles; it creates a perfect, noodle-like texture. If you don’t have one, you can also use pre-spiralized zucchini from the store.

Variations and Substitutions

• Vegetable broth: If you prefer, you can substitute the vegetable broth with chicken broth or a dry white wine for added depth of flavor.
• Zucchini noodles: If you’re not a fan of zucchini noodles, you can use other low-carb pasta alternatives, like spaghetti squash or shirataki noodles.
• Shrimp substitute: If you’re not a fan of shrimp, you can use chicken breast or another protein of your choice.

FAQs

• Can I make this ahead of time?
  It’s best to serve this dish fresh, as zucchini noodles can release water when stored. However, you can prepare the shrimp and sauce ahead of time and store them separately.
• How do I store leftovers?
  Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over low heat to avoid overcooking the shrimp.
• Can I use regular pasta?
  Yes! You can use whole wheat or gluten-free pasta in place of zucchini noodles if you prefer traditional pasta.

Serving Suggestions

This dish pairs wonderfully with a side of mixed greens or a light salad to balance the richness of the shrimp and sauce. For a more filling meal, you could serve it alongside roasted vegetables or a slice of crusty bread to soak up the delicious sauce.