Introduction
Shrimp Scampi, a dish that has graced Italian-American tables since the 1960s, gets a modern wellness-inspired makeover in this recipe. The term 'scampi' actually refers to langoustines in Italian cuisine, but when Italian immigrants arrived in America, they adapted the preparation method to locally available shrimp. By introducing zucchini noodles, we're participating in the latest chapter of this dish's evolution, embracing contemporary healthy eating trends while maintaining the beloved garlic-butter flavor profile that has made this recipe a timeless favorite. This version has become particularly popular among those seeking gluten-free options or following low-carb lifestyles, proving that classic dishes can be reinvented without sacrificing their essence.
Ingredients
• 1 pound large shrimp (16-20 count), peeled and deveined
• 4 medium zucchini, spiralized into noodles
• 4 tablespoons unsalted butter
• 3 tablespoons extra virgin olive oil
• 6 large cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 2 tablespoons fresh lemon juice (about 1 medium lemon)
• 1 tablespoon lemon zest
• 1/3 cup fresh parsley, finely chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese (optional)
Step 1:
Spiralize zucchini into noodles using a spiralizer or create ribbons with a vegetable peeler. Pat dry with paper towels to remove excess moisture.
Step 2:
Pat shrimp dry with paper towels and season with 1/4 teaspoon each of salt and pepper.
Step 3:
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink. Remove to a plate.
Step 4:
In the same skillet, reduce heat to medium and add butter and remaining olive oil. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
Step 5:
Add white wine and lemon juice, simmer for 2-3 minutes until slightly reduced.
Step 6:
Add zucchini noodles and remaining salt. Cook for 2-3 minutes until just tender but still crisp.
Step 7:
Return shrimp to the pan, add lemon zest and parsley. Toss to combine and heat through, about 1 minute.
Q: Can I make this ahead of time?
A: Best served fresh, but components can be prepped ahead. Spiralize zucchini and store covered in refrigerator up to 24 hours.
Q: How do I prevent watery zucchini noodles?
A: Pat spiralized zucchini dry with paper towels and don't salt until just before serving. Cook quickly over medium-high heat.
Q: Can I use frozen shrimp?
A: Yes, thaw completely and pat very dry before cooking. Fresh shrimp is preferred for best texture.
• Yellow squash can be substituted for zucchini.
• For dairy-free version, replace butter with additional olive oil.
• Chicken broth can substitute for white wine if preferred.
• Pat shrimp dry before cooking for better browning.
• Look for wild-caught shrimp when possible for best flavor.
• Contains shellfish, dairy (if using butter and cheese).
• Gluten-free, low-carb, keto-friendly.
Serve immediately in warm bowls, garnished with additional parsley and optional Parmesan cheese.
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently to prevent shrimp from becoming tough.
Prep all ingredients before starting to cook, as this dish comes together quickly. Have zucchini spiralized and garlic minced before heating the pan.
- Don't overcook the zucchini noodles to prevent them from becoming mushy
- Ensure shrimp are completely dry before cooking for better browning
- Use room temperature butter for a smoother sauce
Try with chicken instead of shrimp, or make vegetarian by substituting mushrooms. Use yellow squash or a combination of summer squash for the noodles.
Serve with the same dry white wine used in cooking, such as Pinot Grigio or Sauvignon Blanc. A light green salad makes an excellent side dish.
Best in summer when zucchini is at peak freshness, but available year-round
Contains shellfish (shrimp), dairy (butter, optional Parmesan cheese). Can be made dairy-free by substituting olive oil for butter and omitting cheese.
