Shrimp Scampi Zucchini Noodles (Printer-Friendly Version)
Tender shrimp and zucchini noodles tossed in a flavorful garlic butter sauce for a light, quick dinner.
# What You'll Need:
→ Sauce and Seasoning
01 -
2 tablespoons unsalted butter
02 -
3 garlic cloves, minced
03 -
1/4 teaspoon crushed red pepper
04 -
1 teaspoon paprika
05 -
3/4 teaspoon salt
06 -
1/2 teaspoon black pepper
07 -
1/2 cup low-sodium vegetable broth
08 -
1 lemon, juiced
09 -
2 tablespoons red wine vinegar
→ Main
10 -
2 pounds large shrimp, peeled and deveined
11 -
3 cups spiralized zucchini noodles
→ Serving
12 -
Grated Parmesan cheese, optional
# Steps to Follow:
01 -
Melt butter in a large skillet over medium heat. Add minced garlic and crushed red pepper; sauté until fragrant, about 1 minute.
02 -
Add shrimp to the skillet and season with paprika, salt, and black pepper. Sauté until shrimp turn pink, 3 to 4 minutes. Remove shrimp with a slotted spoon and keep covered.
03 -
Pour in vegetable broth, lemon juice, and red wine vinegar. Scrape skillet bottom to loosen browned bits and bring to a boil.
04 -
Turn off heat. Add zucchini noodles and cooked shrimp back to skillet. Toss gently to warm noodles without overcooking.
05 -
Plate shrimp and zucchini noodles immediately. Garnish with grated Parmesan cheese if desired.
# Additional Tips:
01 -
Store leftovers in an airtight container for 2 to 3 days. Zucchini noodles absorb liquid quickly, so best enjoyed fresh.