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Whenever I want all the rich, zesty taste of classic shrimp scampi without loading up on pasta, I whip up shrimp scampi zoodles. It’s a light and fast meal that shines with garlicky lemon sauce and you only need one pan. From start to clean up, you’ll be done in twenty minutes flat.
I tossed this together the first time because my garden had way too many zucchinis. The fresh flavor combo was an instant winner and now I rely on it for speedy dinners or even lunches when the day gets hectic.
Bold Ingredients
- Unsalted butter: makes the sauce rich and helps cook everything up
- Extra-virgin olive oil: smooths out the butter and adds nice fruity notes
- Fresh garlic cloves: crank up the flavor – the smaller you chop them, the punchier your scampi gets
- Lemon zest and lemon juice: bring brightness – go for a firm, weighty lemon for max juice
- Dry white wine: gives tartness and zip; sip-worthy is your best bet here
- Large tail-on shrimp: should be springy and fresh-smelling – you want that sweet seafood taste
- Kosher salt and freshly ground black pepper: push flavor into every corner so grab the good stuff
- Zucchini spiralized into noodles: stand in for pasta; pick heavy, glossy ones
- Lemon wedges: serve at the table and squeeze them over your plate for more tartness
- Chopped fresh parsley: perks everything up with green color and even more flavor – flat-leaf works best
Easy Steps
- Put it Together and Serve:
- Pop the shrimp and their tasty juices back in the pan and swirl them into the noodles so everything’s saucy. Right away, dish it up and hand out lemon wedges and a bundle of parsley over the top.
- Sauté the Zoodles:
- Scoot the pan with the leftover sauce back on the burner. Tip in the zoodles, hit them with salt and pepper, and toss now and then for about five minutes. You want them soft but not limp – they should bounce a bit.
- Get the Shrimp Just Right:
- Scatter the shrimp into your hot pan in a nice layer. Give them three minutes, turning to get them just pink, then instantly sprinkle on salt and pepper. Pick them out to a bowl so they don’t overdo it.
- Add Wine and Lemon:
- Zing in the lemon zest, pour in juice, then tip in the wine. Bump the heat a bit and let it bubble until nearly all cooked down – about three minutes for that flavor pop.
- Start the Base:
- Melt the butter in your big pan on medium till bubbly. Swirl in oil and toss in chopped garlic. Stir gently for a minute, but don’t brown it – you just want the smell to hit you!
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What I love is how that lemon zest drifts through the kitchen and suddenly everyone wants to know what’s cooking. My crew usually can’t wait for plates – one time they just started eating straight from the pan at the counter!
Keeping it Fresh
For the best flavor, eat shrimp scampi zoodles right away. Leftovers, though, stash fine in the fridge up to two days in a tight container. Reheat in a pan on low so nothing sogs out. Skip the microwave if you can – zoodles get watery fast.
Switch-Ups
Need a shortcut Grab pre-spiralized zoodles from the store – fresh spiralized is better but some days you need the easy road. Want it dairy free Just swap the butter for your fave vegan spread or use all olive oil instead. No white wine Chicken or veggie broth does the trick and keeps it light.
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Tasty Pairings
This zoodle dish is super satisfying on its own but you can team it up with a leafy salad or roasted cherry tomatoes for a blast of color. Sometimes a dusting of parmesan or a few toasted pine nuts over the top makes it even better.
Frequently Asked Questions About Recipes
- → Will frozen shrimp work here?
Totally, just let them thaw all the way and dab them dry so your pan doesn’t get watery.
- → How do I keep my zoodles from getting soggy?
Pat them dry after spiralizing and don’t let them cook too long so they stay snappy.
- → Is there something I can use instead of white wine?
Go for a splash of lemon juice or chicken broth for the same bright, fresh kick in the sauce.
- → Can I make this ahead for meal prep?
It’s best hot and fresh, but you can get everything ready ahead. Warm it gently when you’re ready to eat so nothing turns mushy.
- → What herbs work if I don’t have parsley?
Basil or some fresh chives make nice swaps for that pop of color and taste.
- → Anything else good on top?
Try some grated Parm or a dash of chili flakes if you want it a bit cheesy or spicy.