I am going to give you all fair warning now. Zucchini season is upon us and it is one of my favorite vegetables. Be prepared for numerous an abundance of zucchini recipes to start being featured! It is such a versatile vegetable! It can be used for and in anything! I will however, try not to throw them all at you at once. I will spread them out for the rest of the summer. Maybe…
Tonight’s dinner is one of my favorite ways to use zucchini. Noodles! Every once in a while a person needs a low carb healthy alternative to a comfort food. This is the way to go! So easy and quick but it looks so fancy. I use a spiralizer to make my noodles but you could always use a mandoline to julienne the noodles as well. Olive oil replaces butter, zucchini replaces the pasta and chicken broth replaces the wine. Well, in some ones it can. Totally doesn’t in mine because well, I said so. Wines gotta stay. But that’s why we are working out, right?
Shrimp, garlic, lemon, wine, tomatoes and zucchini to the rescue for garden fresh dinner in less than 30 minutes!
Yield: 4 servings
Healthy Shrimp Scampi over Zucchini Noodles
15 minPrep Time:
10 minCook Time:
25 minTotal Time:
1 Tablespoon olive oil
1 pound jumbo shrimp, shelled and deveined
1 Tablespoon minced garlic (about 2 cloves)
1 cup tomatoes, diced
Salt and pepper to taste
1/4 cup white wine
2 Tablespoons freshly squeezed lemon juice
2 medium zucchini, cut into noodles (see note)
Chopped parsley, for garnish
Freshly grated Parmesan Cheese (optional)
In a large sauté pan over medium-low heat, heat olive oil for 1 minute.
Add the garlic and saute for 1 minute, stirring constantly.
Add the shrimp to the pan stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes.
Season the shrimp with salt and pepper, then using a slotted spoon, transfer them to a bowl.
Increase the heat to medium.
Add the white wine and lemon juice to the pan and cook for 2 minutes.
Add the zucchini noodles and cook, stirring occasionally, for 2 minutes.
Return the shrimp along with tomatoes to the pan and toss to combine.
Garish with parsley and Parmesan and serve.
To cut zucchini into noodles, use a mandoline on julienne cut or a spiralizer.