Zucchini noodles, aka zoodles, are a fresh, colorful and fun work-around to the gluten and carbs in traditional pasta. This garlic shrimp dish also ditches butter in favor of olive oil, and it’s bursting with flavor with its healthy mix of Italian spices. For a hint of cheesy-ness, try sprinkling on a little vegan Parmesan. It’s a quick, protein-packed and thoroughly satisfying skinny twist on scampi.
Tips to avoid soggy zoodles: Keep the skin on your zucchini when spiralizing, and pat the zoodles dry with paper towels. Don’t overcook! Zucchini noodles cook quickly, taking just 2 to 3 minutes to warm up in a hot pan. Zoodles should be cooked al dente – just like pasta.
Garlic Shrimp and Zoodles Skinny Scampi
- 1 lb. zucchini noodles approx. 3 zucchini, spiralized
- 1 lb. large raw shrimp peeled and deveined
- ½ lb. cherry tomatoes halved
- 3 Tbsp. olive oil
- 3-4 tsp. minced garlic
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/2 tsp. dried parsley
- 1/4 tsp. dried rosemary
- 1/4 tsp. dried thyme
- 1/4 tsp. red pepper flakes
- Salt to taste
- Pepper to taste
In bowl, combine basil, oregano, parsley, rosemary, thyme and red pepper flakes. Add shrimp and toss to coat.
In large cast iron skillet over medium-high heat, heat 1 Tbsp. oil and sauté garlic until fragrant. Add shrimp and spices, season with salt and pepper and cook for 1 minute per side or until pink. Remove shrimp and set aside.
Add 2 Tbsp. oil to pan along with zucchini and tomatoes; season with salt and pepper and cook for 2-3 minutes, or until tender. Remove from heat.
Return cooked shrimp to pan and mix together.