Shameless Shrimp Scampi Zoodles

Shrimp Scampi Zoodles

I have been dying to try zoodles.  It’s ALL the rage, and with all of the other cooking tools and equipment I have, it just wasn’t something I really wanted to get until I tried it first.  Well, I cooked….I ate….I’m buying!

My friend Monica (Hi Monica!), lent me her spiralizer to try zoodles and I’m so glad she did.  Trying to keep up with an eating healthy new years resolution is hard when you make the same recipes over and over again, so this was a nice “twist”.  Using very little butter (dairy free for me) and very little olive oil, this recipe is great for anyone looking to diet or just eat clean.  Although it wasn’t very filling, if you’re looking for a more fulfilling meal, I would suggest adding a 1/2 breast of chicken for added protein.

Serving Size:  2 People


2 medium zucchini, about 8 oz each (peeled or unpeeled)

1/2 tbsp unsalted dairy free butter (you can use regular butter too)

2 tsp extra virgin olive oil

4 minced garlic cloves

12 large peeled and deveined shrimp (you could also buy pre-cooked to save time)

1 tbsp chopped fresh parsley leaves

1/2 tbsp garlic powder

1/2 tsp fresh grated lemon zest

3 tbsp freshly squeezed lemon juice (from 1 lemon)

dash of hot red pepper flakes

kosher salt, to taste

Lemon Pepper Seasoning (you could just use pepper if you’d prefer)

Parmesan cheese (optional)


  1. Using spiralizer (or mandolin), cut zucchini into spirals about 7-9 inches long
  2. In a large sauté pan over medium low heat, melt butter and olive oil
  3. Once heated, add the garlic and sauté for about 1-2 minutes or until garlic is aromatic
  4. Add shrimp and cook until pink about 5 minutes flipping a few times to evenly cook
  5. Once shrimp is just about cooked through, add zucchini and sauté for about 2-5 minutes
  6. When finished, add parsley, garlic powder, lemon zest, juice, and pepper flakes and toss in the pan then plate and serve!
  7. Garnish with Parmesan cheese, and additional parsley if desired

Serving Suggestion:

I just served this by itself, but you could serve with rice if you’re looking for a carbohydrate accompaniment.  And with it being Friday night, a glass of white wine would be perfect to drink with this light meal.

ImageThe Chef in the works


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