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Fresh Zucchini Noodles with Garlic Butter Shrimp Scampi

zucchini noodles with garlic butter shrimp scampi - featured image
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A light and refreshing summer meal featuring tender zucchini noodles tossed in a rich garlic butter sauce with perfectly cooked shrimp. Quick and easy to prepare, this dish is perfect for busy weeknights or impromptu dinners.

Ingredients

Scale
  • 4 medium zucchinis (spiralized into noodles; about 4 cups)
  • Salt, for seasoning and drawing out moisture
  • 1 tablespoon olive oil
  • 1 pound (450g) large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/4 cup dry white wine or low-sodium chicken broth
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Wash the zucchinis and trim the ends. Use a spiralizer to create noodles (about 4 cups). Place the zucchini noodles in a large bowl, sprinkle with 1 teaspoon salt, and toss gently. Let sit for 10 minutes to draw out excess moisture. After 10 minutes, gently squeeze the noodles in a clean kitchen towel or paper towels to remove any remaining water.
  2. Pat shrimp dry with paper towels. Season lightly with salt and pepper.
  3. Heat 2 tablespoons of butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
  4. Reduce heat to medium. Add remaining 2 tablespoons butter and minced garlic to the skillet. Sauté garlic for about 1 minute until fragrant but not browned.
  5. Pour in white wine or chicken broth and lemon juice. Let simmer for 2-3 minutes, scraping up any browned bits from the pan.
  6. Add the drained zucchini noodles to the skillet with the sauce. Toss gently for 2-3 minutes until noodles are warmed through but still firm.
  7. Return cooked shrimp to the skillet. Toss everything together gently to coat shrimp and noodles evenly with the garlic butter sauce. Add crushed red pepper flakes if using, and adjust salt and pepper to taste.
  8. Remove from heat and sprinkle chopped parsley over the dish. Toss gently once more.
  9. Serve immediately while warm.

Notes

Salt and drain zucchini noodles for 10 minutes and squeeze out moisture to avoid soggy noodles. Pat shrimp dry before cooking to get a good sear. Cook garlic just until fragrant to avoid bitterness. Toss zucchini noodles gently and briefly in sauce to keep texture firm. For dairy-free, substitute butter with coconut oil or vegan butter. Add extra splash of broth or wine for more sauce but avoid watery noodles. Leftovers keep up to 2 days refrigerated; reheat gently with splash of broth or olive oil.

Nutrition

Keywords: zucchini noodles, shrimp scampi, garlic butter shrimp, summer meals, low-carb, gluten-free, quick dinner, healthy seafood

Find it online: https://goldensimmer.com/fresh-zucchini-noodles-with-garlic-butter-shrimp-scampi-easy-recipe-for-summer-meals/