Description
A delightful and healthy twist on traditional shrimp scampi, served over zucchini noodles for a low-carb meal.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 4 medium zucchinis, spiralized
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup white wine
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and red pepper flakes, sautéing until fragrant.
- Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes.
- Pour in the white wine and lemon juice, stirring to combine.
- Season with salt and pepper to taste.
- Add the spiralized zucchini noodles to the skillet and toss to coat in the sauce.
- Cook for an additional 2-3 minutes until the zucchini is tender.
- Garnish with fresh parsley before serving.
Notes
- For a gluten-free option, ensure the white wine is gluten-free.
- Adjust the amount of red pepper flakes to your spice preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg
Keywords: Easy Shrimp Scampi, Zucchini Noodles, Low Carb Dinner