by Alina Orozco

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Way less butter and spiralized zucchini noodles make for the most delicious skinny shrimp scampi recipe for an easy weeknight dinner.

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What Makes This Skinny Shrimp Scampi Recipe “Skinny”?

Your first question is probably what makes this shrimp and pasta recipe a “skinny” shrimp scampi? It’s two things! First, we are using way less butter. (You won’t miss it, promise.) Secondly, we are adding zucchini noodles and mixing them with spaghetti, cutting the carb intake by virtually half!

Zoodles ( zucchini noodles) add a little bit of a crunch to the dish and cut the carb calories, all while still retaining the indulgence of this savory dish, and the delicious shrimp scampi sauce.

Can You Skip the Pasta and Use Zucchini Noodles?

I’ve made shrimp scampi over zoodles before and it’s totally still works. But let’s be honest, it doesn’t quite feel like you’re indulging in a pasta dish. Adding a actual pasta and mixing it with (zucchini+ noodles = ) zoodles retains that shrimp and pasta visual, and tricks at least my brain that I’m having a carb feast.

How to Make Zucchini Noodles

To make this skinny scampi you need a spiralizer. This tool quickly turns zucchini into noodle shape, and creates the illusion of pasta.

For a lazy version, you can also try this recipe with artichoke pasta, which they sell at Trader Joe’s.

Skinny Shrimp Scampi Recipe

A twist on a classic that cuts the carbs and calories but retains all the flavor

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Course Main Course

Cuisine Italian

Servings 2

Ingredients

6 oz pasta noodles ( I used spaghetti)
2 large zucchini spiralized
1 tbsp butter
3 cloves garlic, minced
1 lb raw shrimp, peeled with tails removed and patted dry
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon old bay seasoning totally optional, but i like the extra heat and flavor
1/2 tablespoon olive oil
1/4 cup chicken or vegetable stock
3 tablespoon white wine
2 tablespoon fresh lemon juice

Instructions

I like to marinade the shrimp ahead of time because I think this adds more
flavor to the dish. Add raw shrimp (make sure they are patted dry) to a bowl
and then also add salt, pepper, red pepper flakes and old bay seasoning and
olive oil. Mix well and let the mixture sit in the fridge.
In a large pot cook pasta until al dente.
Meanwhile spiralize your zucchini and set aside. I like a simple hand held
spiralizer like this one, I have a more expensive one, but always reach for the hand
held, for easy clean up and speed.
Now, in a large saute pan, heat butter over medium heat. Add garlic and saute
until fragrant. Add shrimp and saute shrimp and garlic until the shrimp is pink
on both sides, about 3-4 minutes.
Add chicken stock, wine and lemon juice to the pan and let the mixture cook for a
few minutes. Then add spiralized zucchini to the pan, mix and remove from heat.
Drain the pasta, add to the pan, mix well and serve immediately. Add a sprinkle of
parm cheese as desired.