Shrimp Scampi with Zoodles (Print Version)
Tender shrimp in a garlic butter sauce served over warm zucchini noodles with a hint of lemon and Parmesan.
# What You'll Need:
→ Butter and Seasonings
01 -
3 tablespoons unsalted butter
02 -
3 garlic cloves, minced
03 -
1/4 teaspoon crushed red pepper flakes
04 -
1/2 teaspoon paprika
05 -
1/2 teaspoon salt
06 -
1/4 teaspoon black pepper
→ Seafood
07 -
12 large shrimp, peeled and deveined
→ Sauce
08 -
1/3 cup low-sodium vegetable broth
09 -
2 tablespoons fresh lemon juice
10 -
1 tablespoon red wine vinegar
→ Vegetables and Finish
11 -
3 medium zucchinis, spiralized into noodles
12 -
1/4 cup grated Parmesan cheese
# Steps to Follow:
01 -
Melt butter in a large skillet over medium heat. Add minced garlic and crushed red pepper flakes. Sauté gently for 1 minute until fragrant, taking care not to burn the garlic.
02 -
Season shrimp with paprika, salt, and black pepper. Add shrimp to the skillet and cook for 3 to 4 minutes until pink and opaque. Avoid overcrowding. Remove shrimp with a slotted spoon and keep warm.
03 -
Pour vegetable broth, lemon juice, and red wine vinegar into the skillet. Scrape the pan to loosen browned bits. Bring to a boil and let sauce reduce slightly to concentrate flavors.
04 -
Turn off the heat and return shrimp and zucchini noodles to the skillet. Toss gently to coat in the sauce, warming the noodles without making them soggy.
05 -
Transfer to serving plates and sprinkle grated Parmesan cheese over the top. Serve immediately to enjoy the fresh, vibrant flavors.
# Additional Notes:
01 -
Use high-quality unsalted butter for the cleanest flavor. Toast garlic until just fragrant to avoid bitterness.
02 -
Do not overcook zucchini noodles to prevent sogginess; off-heat tossing preserves texture.
03 -
Fresh shrimp provide best results, though properly thawed frozen shrimp are acceptable.