Watching carbs and have a ton of fresh garden zucchinis? These "zoodles" are a great way to do both, for a fresh healthy, fast, and easy Shrimp Zoodle Scampi!
You guys. I have an incredibly embarrassing confession to make. I have been wanting to make "Zoodles," or zucchini noodles, for soooooo long. Like we're talking years. YEARS. But I haven't wanted to buy / store yet another kitchen gadget - a spiralizer. So for years, YEARS, I have deprived myself of the wonderous amazing deliciousness that is a zucchini noodle because of this reason. Annnndd it turns out a gift from my studly husband for 1st wedding anniversary FOUR years ago (can I again emphasize the YEARS), a mandoline, CAN ZOODLE MY ZUCCHINIS. >face palm<
Needless to say, this discovery was both exciting and oh-my-god-I'm-an-idiot inducing. However, I'm trying to let go and not dwell on all of the YEARS of zoodles I've lost, and I'm determined to make up for this terrible terrible oversight. Therefore, I've made this Shrimp Zoodle Scampi four times in the past month. Once for every precious year missed… Cue my husband's eye-rolling at what he "affectionately" calls my flare for the dramatics. 😉
- Fresh Zucchini - Just cut off the ends, don't worry about that skin, keep it on!
- Shrimp - Raw or Frozen, but just make sure that they've been peeled and deveined. See here for notes about which is best to use and why.
- Chicken Stock - You're making your own, right? And clarifying it, right?
- Fresh Garlic - Do we ever cook without it?
- Butter, lemon juice, salt, and Parmesan cheese - All key to a good scampi.
- Red Pepper Flakes - Optional for a little added kick
Easy to Make
Tip: No need to peel that zucchini. Not only does it add a little extra color, but it will also make the noodles themselves a little mushier.
Step 2: Cook garlic with shrimp in butter.
Step 3: Add stock, salt, and pepper, and then add the zoodles.
Step 4: Add the cooked shrimp back in and add some lemon zest.
Easy, right? Okay okay, I know you hear "it's so easy!" all of the time. So let me put it this way: I can make this dish for dinner with a 15-month-old AND after I've worked a long day at a brand new job!
And can we talk about how amazingly noodle-esq zucchini can be?! I'm telling you, without the skin of the zucchini on this, I could have taken this photo and passed it off for being pasta.
So if you've been avoiding zoodles for the same reason as I was, do yourself a HUGE favor and just get yourself and mandolin. Because then you can make Bread and Butter Pickles, Asian Cucumber Salad, and this Shrimp Zoodle Scampi. You won't regret it, I promise.
Other Zucchini Favorites
- 15 Minute Garlic Parmesan Zoodles
- Zucchini "Apple" Bars
- Panko Parmesan Zucchini Fritters
- Sweet Zucchini Relish
Shrimp Zoodle Scampi
- 8 loosely packed cups of zoodles approximately 3 1/2 lbs of zucchinis in zoodles - excluding the center with seeds
- 1 lb shrimp deveined and shelled
- 1 tablespoon salted butter
- 4 cloves garlic minced
- 1/3 cup chicken stock
- Juice from 1 lemon approximately 1 tablespoon
- 1/4 -1/2 teaspoon kosher salt to taste
- 1/4-1/2 teaspoon red pepper flakes optional
- Fresh ground pepper to taste
- 1/4 - 1/3 cup fresh grated Parmesan cheese
- 2 tablespoons fresh parsley
- 1 teaspoon lemon zest
- In a large skillet, melt butter or medium high heat and add garlic. Mix and as it begins to brown add shrimp. Cook shrimp 1 minute and then flip to other side. Add red pepper flakes.
- Add chicken stock and lemon juice and bring to a simmer. Season with salt and pepper.
- Add zoodles and stir so it is well combined. Continue to stir until zoodles are soft and tender, approximately 3-5 minutes.
- Add Parmesan cheese and mix well.
- Garnish with parsley and lemon zest. Serve immediately.
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