Healthy Shrimp Scampi with Zucchini Noodles #healtyrecipes #shrimpnoodles

Healthy Shrimp Scampi with Zucchini Noodles

Every night time, Ben and I try to spend short time studying for entertainment. Most of the time, he reaches for the today’s prize-prevailing nonfiction, and I opt for (wonder!) a cooking magazine. It suits us. He can count on me for an unending supply of fresh dinners like nowadays’s Healthy Shrimp Scampi with Zucchini Noodles, and I can relaxation confident that he’ll always have an shrewd topic for us to speak about whilst we devour them.

Well, besides for that one time he turned into studying about a shipwreck inside the Arctic Ocean, and I saved changing the challenge. As someone who is freezing whilst the temperature dips beneath sixty eight levels, I can only handle so much statistics approximately surviving amongst ice caps.

Meanwhile, on my aspect of the bed, the analyzing material is lots warmer. The maximum latest magazines to land on our doorstep had been packed with excellent, sleek photographs of a meals group that is hitting its top: VEGETABLES.
Summer is produce primetime. If you’ve been looking to comprise more veggies into your diet, there couldn’t be a higher time of 12 months (or a better recipe!) to begin.
The Making of Healthy Shrimp Scampi
Although I’m conscious of ensuring we have veggies at every meal, with the exception of hearty, essential dish salads, I usually serve them at the facet as opposed to as the genuine base of the dish.

After a solid hour of ogling magazine spreads depicting epic, veggie-centric, farm-to-desk feasts, but, I determined that it was time to take my vegetable sport one step farther: zucchini noodles.

Side note: have you ever ever observed how many exceptional shapes of glassware and dishware are utilized in the ones farm table image shoots? Does each barn have a bottomless deliver of custom pottery and mason jars simply waiting to be located at the desk on a informal Tuesday night? If so, I’m a bit jealous…of the supply, no longer the clean up.

Back to Healthy Shrimp Scampi!

This wholesome shrimp recipe a lightened-up, veggie-fied twist on conventional shrimp scampi, a dish traditionally made with pasta, butter, lemon, greater butter, garlic, and further butter. I saved the necessities—the garlic, lemon, Parm, and, yes, the butter—however modified the quantities of every to make the recipe more balanced. (Sidenote: My Baked Shrimp Scampi and Garlic Shrimp with Quinoa are different healthy shrimp recipes inspired by using shrimp scampi!)
The biggest, most apparent healthy shrimp scampi change is that I’ve replaced the conventional pasta noodles with zucchini noodles (a.Ok.A. Zoodles) I made using this spiralizer. I am a relative latecomer to the sprializer sport, but I am oh so satisfied to be here at remaining.

Not best are the zoodles a healthy, low-calorie, and coffee-carb option to update pasta, however their mild flavor can without difficulty adapt to a extensive variety of flavors, including the heap of lemon and garlic you’ll locate on this light shrimp scampi recipe. (Looking to use up extra zucchini? Try this fast and easy Zucchini Stir Fry.)

Recipe Adaptations
To Add Pasta. If you aren’t geared up to head all veg, you could additionally do a 50-50 combo of zucchini noodles and entire wheat pasta noodles. (Looking for every other veg-heavy noodle dish? Garlic Shrimp Pasta or Healthy Shrimp Pad Thai would possibly fit the bill!)
Shrimp Scampi with Wine. To make the recipe as on hand as possible, I made this healthy shrimp scampi without wine, choosing chicken stock as an alternative. Most shrimp scampi recipes do name for wine, so in case you’d like to stick with subculture (or want any other appropriate cause to open a bottle), you may genuinely upload any dry white wine you’d additionally enjoy sipping alongside your serving.

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
Zest of 1/2 lemon
1/4 cup freshly squeezed lemon juice
1/4 cup low-sodium chicken broth or white wine
1 pound large raw shrimp peeled and deveined with tails on (fresh or frozen and thawed)
1 shallot finely chopped
2 tablespoons freshly grated Parmesan
4 cloves garlic minced (about 1 1/2 tablespoons)
1 1/2 pounds zucchini noodles from about 4 medium zucchini
1/4 cup chopped fresh parsley leaves
1/4 teaspoon black pepper
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes

Instructions

Heat the butter and olive oil in a massive skillet over medium-low warmness. Add the shallot and cook until starting to melt, approximately 3 mins. Add the garlic and cook dinner 30 seconds. Add the shrimp, salt, crimson pepper flakes, and black pepper. Sauté for 3 minutes, until the shrimp are beginning to cook dinner however are nevertheless incredibly translucent.

Add the fowl broth, lemon zest, and lemon juice. Bring to a boil and prepare dinner for 1 minute, just till the shrimp are completely opaque and cooked thru. Stir within the zucchini noodles and parsley. Toss the noodles with the shrimp so that they are coated with the garlic-lemon sauce and heat just till warmed thru. (Do not overcook or the zucchini noodles becomes comfortable.) Sprinkle with parsley and Parmesan. Serve warm.

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