Healthy Shrimp Scampi with Zucchini Linguine Recipe Is Full of Flavor
Craving seafood? You’ll love this low-carb shrimp scampi with zucchini linguine recipe. It offers a refreshing twist on a classic dish, blending succulent shrimp with delicate zucchini noodles for a lighter, healthier alternative. Plus, it takes only 20 minutes to make and comes packed with the same garlicky, buttery and zesty goodness. Top with fresh basil and serve with a loaf of crusty bread to soak up the extra sauce!
Shrimp scampi traditionally consists of shrimp sautéed in garlic, butter, lemon juice and white wine, served over pasta. However, this rendition opts for zucchini linguine, providing a nutritious base rich in vitamins and minerals while reducing carb intake. Zucchini noodles, or “zoodles,” offer a gluten-free option packed with fiber, making them an excellent choice for those seeking a lighter meal without compromising flavor. Additionally, zucchini is also rich in immune-fighting antioxidants and supports eye health.
Related: Eating Zucchini Strengthens Heart Health, Helps With Weight Loss, and Protects Vision — Here’s Why
You might be wondering how zucchini noodles are made. This simple process only requires a spiralizer or vegetable peeler to create long, thin strands resembling pasta. Alternatively, if you prefer a softer texture, lightly sauté the zucchini noodles in olive oil for a few minutes until tender.
When cooking shrimp, remember that they only take a few minutes. You’ll know when they’re done once they turn pink or opaque and firm up. This usually takes 2-3 minutes per side. Overcooking shrimp can result in rubbery, tough meat, so be sure to remove them from the heat one they curl. We also have a chef’s secret for reheating shrimp perfectly.
For more this shrimp scampi with zucchini linguine recipe, click through for Chicken and Seafood Gumbo and Crab Fries. Or, use up the rest of your zucchini with these recipes for a Zucchini Burger and Zucchini Carbonara.
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Ingredients
- 3 medium zucchini, 2 lbs.
- 2 lemons
- 1 lb. raw shrimp, peeled and deveined
- 2 cloves garlic, minced
- ½ cup basil leaves, sliced
- ½ tsp. salt
- ½ tsp. pepper
- 2 Tbs. oil
Instructions
Using a spiralizer or julienne vegetable peeler, cut zucchini into “noodles”; reserve. Grate 1 Tbs. zest and squeeze ¼ cup juice from lemons; reserve. Pat shrimp dry; sprinkle with ¼ tsp. salt and ¼ tsp. pepper.
In a large skillet, heat 1 Tbs. oil over medium-high heat. Add shrimp; cook, flipping once, until opaque in centers, about 3 min. per side. Transfer to a plate; reserve.
Sprinkle zucchini with remaining salt and pepper. In the same skillet, heat remaining 1 Tbs. oil over medium heat. In batches, cook zucchini, stirring occasionally, until just tender, 1-2 min.
Transfer to a large bowl. Add garlic, lemon juice and zest to skillet; cook, stirring, until sauce thickens slightly, 2 min. Stir in shrimp; add mixture to zucchini noodles; toss to combine. Top with basil. Serve with lemon wedges. Serve immediately.
