Shrimp scampi

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  • 2 large zucchini, cut into noodles (3 cups of zoodles) see prep tip below
  • 2 tablespoons reduced-fat butter or Smart Balance Light
  • 2 teaspoons garlic, minced fine
  • ⅛ teaspoon crushed red pepper flakes (optional)
  • 12 large shrimp, shelled and deveined (about ½ pound)
  • 2½ tablespoons white wine or chicken broth
  • 1½ tablespoons freshly lemon juice
  • 2 teaspoons Parmesan cheese, grated


1. Prepare the zoodles, see prep tip below. Place zoodles in a microwave-safe bowl and cook in microwave for about 2 minutes, until softened.

2. In the meantime, in a large nonstick pan, heat butter over medium-low heat. Add garlic and crushed red pepper flakes and cook for 1 minute, stirring constantly.

3. Add shrimp to pan and cook, stirring often, until they are cooked throughout and pink on all sides, about 2 minutes. Season shrimp with a little salt and pepper. Using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.

4. Increase heat to medium. To the same pan, add white wine and lemon juice. Using a wooden spoon or rubber spatula, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the softened zucchini noodles and cooked shrimp. Toss to combine and heat about 30 seconds.

5. Divide the zoodles among 2 plates and spread out over plate. Top each with 6 shrimp. Sprinkle each serving with 1 teaspoon Parmesan cheese.
Serve immediately.

Makes 2 servings. Each serving 6 shrimp and ½ the zoodles.

Nutrition Information:

For 1 serving, 6 shrimp and ½ of the zoodles. | 170 calories | 7g fat | 3g sat fat | 85mg chol | 11g prot | 13g carbs | 4g fiber | 265mg sod | 5g sugar

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PIN IT.. TO Remember it!