Description

A light yet indulgent shrimp scampi served over spiralized zucchini, featuring buttery garlic flavor, fresh lemon, and tender shrimp for a quick restaurant-style meal at home.

Ingredients

1 lb shrimp, peeled and deveined

2 medium zucchinis, spiralized

3 tablespoons butter

3 cloves garlic, minced

1/4 cup low-sodium vegetable broth

1 tablespoon lemon juice

1/4 teaspoon red pepper flakes

Salt and pepper, to taste

2 tablespoons fresh parsley, chopped

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Instructions

Heat the butter in a large skillet over medium heat until melted.
Add the minced garlic and sauté for about 30 seconds, just until fragrant.
Add the shrimp and cook for about 2 minutes per side, until pink and opaque.
Pour in the vegetable broth and lemon juice, letting it simmer for about 1 minute to slightly reduce.
Season with red pepper flakes, salt, and pepper to taste.
Add the spiralized zucchini and toss gently, cooking for about 2 minutes until just tender.
Garnish with fresh parsley and serve immediately.

Notes

Do not overcook the zucchini to prevent sogginess.

Frozen shrimp should be fully thawed and patted dry before cooking.

Butter can be replaced with olive oil for a dairy-free version.

Best enjoyed fresh, but leftovers can be stored for up to 2 days.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 320
Sugar: 4g
Sodium: 620mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 28g
Cholesterol: 210mg