Recipe for Skinny Shrimp Scampi with Zucchini Noodles. The easy and low carb version of the Italian classic shrimp linguine that is just as flavorful, easy to make, and delicious.
1lb.453 grams extra large shrimp (26-30 per pound), deveined
½teaspoonkosher salt
¼teaspoonground black pepper
4tablespoonslemon juicefreshly squeezed
1teaspoonlemon zest
¼cupfresh parsleychopped
For Zucchini Noodles:
1teaspoonolive oil
4medium-size zucchinispiralized
½teaspoonKosher salt
¼teaspoonground black pepper
¼cupfresh dillchopped
¼cupfeta cheesecrumbled
Instructions
To cook the shrimp: Heat butter and vegetable oil in a large skillet over medium heat. Add in the garlic and cook, stirring often, until lightly browned, 30 seconds or so. Add in the lemon juice and zest and cook until it comes to a boil.
Add in the shrimp. Season with salt and pepper. Each shrimp should be in contact with the bottom of your skillet. If your pan is not large enough, cook them in smaller batches. Cook 2 minutes on each side.
At the last minute, sprinkle shrimp with chopped parsley. Transfer shrimp onto a plate. Do not turn the heat off and do not wash the pan (we will use the same skillet to cook the zoodles).
To cook the zucchini noodles: Heat oil in the same skillet over medium heat. Add in the spiralized zucchini and salt and pepper. Cook, stirring often, until zoodles are softened to your liking. I like mine cooked for 7-8 minutes.
Turn the heat off. Add in the cooked shrimp, fresh dill, and feta cheese in the pan. Give it a gentle toss.
Taste for seasoning and add in if necessary. Serve.