Lemon-Garlic Shrimp Scampi with Zucchini Noodles

I’m trying to lighten up our dinners after a few weeks of heavy eating… not to mention Halloween thrown in there for good measure! I found these photos I took back in the summer of a delicious dish I made with zucchini noodles topped with sautéed shrimp. I’m definitely adding this to my meal plan for next week. I always feel so much better when I eat light like this.

Lemon-Garlic-Shrimp-Scampi-with-Zucchini-Noodles

Shrimp is such a quick and easy dinner to make. I usually buy mine frozen from Costco.

Zucchini noodles are a bit more work, but they’re so much lighter than pasta, and they’re inexpensive too… especially if you grow your own. If you don’t have a nifty spiralizer (I don’t) then you can a vegetable peeler. I have a julienne peeler — much cheaper than a spiralizer, and it doesn’t take up as much space in my kitchen. It works just fine for me.

Beyond that, all you need is a few lemons, some fresh tomatoes (I used plum tomatoes for this dish, but grape tomatoes or cherry tomatoes would work as well or better), garlic and olive oil.

Sautéed Shrimp with Zucchini Noodles Recipe

Lemon-Garlic Shrimp Scampi with Zucchini Noodles
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Cook time: 
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Serves: 4
 
Ingredients
  • 3 Tablespoons olive oil
  • pinch crushed red pepper flakes
  • 12 oz peeled and deveined shrimp
  • 6 cloves garlic, minced
  • ½ cup halved grape tomatoes
  • 4 medium zucchini, spiralized
  • salt and pepper to taste
  • 1 lemon, halved
Instructions
  1. Heat 2 tablespoons of the olive oil in a sauté over medium-high heat. Add the red pepper flakes and shrimp and a sprinkle of salt and pepper; cook for 2 or 3 minutes.
  2. Add the tomatoes and half the garlic; cook for one more minute, or until the shrimp is just cooked through. Set aside.
  3. Add the remaining tablespoon oil and garlic to the pan, give it a shake so the garlic starts to cook. Then add the zucchini noodles and another sprinkle of salt and pepper; cook for 2 or 3 minutes.
  4. Return the shrimp and tomatoes to the pan; squeeze the lemon over the dish. Serve immediately.