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- 2 medium zucchinis, spiralized into zoodles - 1 lb large shrimp, peeled and deveined - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon red pepper flakes - Juice of 1 lemon - Zest of 1 lemon - Salt and pepper to taste - ¼ cup fresh parsley, chopped - ¼ cup grated Parmesan cheese (optional) - Zucchinis: These are the star of the dish. They give a fresh taste and a fun texture. You can find them in any grocery store. - Large Shrimp: Look for shrimp that are firm and pink. They add protein and a light seafood flavor. - Olive Oil: Use extra virgin olive oil for the best flavor. It helps cook the shrimp and zoodles. - Garlic: Fresh garlic gives a rich and fragrant taste. It is key to classic scampi flavor. - Red Pepper Flakes: This adds a spicy kick. Adjust the amount based on your taste. - Lemon Juice and Zest: Both add brightness. The juice gives tang, while the zest offers a fresh aroma. - Salt and Pepper: These enhance all the flavors in the dish. Season to your liking. - Fresh Parsley: Chopped parsley adds color and a fresh taste. It also makes the dish look pretty. - Parmesan Cheese: This is optional but adds a nice creamy touch. It enhances the overall flavor. - Crushed Red Pepper: If you want more heat, add a pinch of crushed red pepper. - Cherry Tomatoes: Sliced cherry tomatoes can add sweetness and color. - Spinach: Fresh spinach can add more nutrients and a lovely green color. - Cream: For a richer sauce, add a splash of cream at the end. These ingredients work together to create a delightful dish. Each adds its own unique touch to the flavor profile. Enjoy experimenting with them! To begin, take two medium zucchinis. I like to use a spiralizer for this step. It’s easy and fun. Spiralize the zucchinis until they look like long noodles, known as zoodles. Set them aside on a plate. This will be the base of your dish. Next, grab a large skillet and heat two tablespoons of olive oil over medium heat. Once the oil is hot, add four cloves of minced garlic and one teaspoon of red pepper flakes. Sauté for about one minute. You want the garlic to smell great but not burn. Now, raise the heat to medium-high. Add one pound of peeled and deveined shrimp to the skillet. Sprinkle some salt and pepper over them. Cook the shrimp for two to three minutes on each side. They should turn pink and opaque when done. Once cooked, take them out of the skillet and set them aside. In the same skillet, add one more tablespoon of olive oil. Now, toss in the zoodles. Sauté them for about two to three minutes. You want them to soften a bit but still have a nice crunch. Lower the heat to low. Return the shrimp to the skillet, then add the juice and zest of one lemon. Gently toss everything together for another minute. This helps mix all the flavors. Finally, remove the skillet from heat and stir in a quarter cup of chopped parsley. Taste and adjust the salt and pepper if needed. Plate the zoodles with shrimp on top. If you like, sprinkle some grated Parmesan cheese for extra flavor. Enjoy your delicious Shrimp Scampi Zoodles! To spiralize zucchini, use a spiralizer. Cut both ends off the zucchini first. Then, secure one end in the spiralizer and twist. Make sure to turn slowly and evenly. You will get nice, long zoodles. If you do not have a spiralizer, use a vegetable peeler to create thin strips. This method works, but the zoodles will be wider. The recipe uses red pepper flakes for spice. Start with one teaspoon. If you like more heat, add more flakes while cooking. Always taste before serving. You can also use black pepper for a different flavor. If you want less spice, skip the pepper flakes or reduce the amount. Cook shrimp quickly for the best texture. Heat the oil in a skillet over medium-high heat. Add shrimp and season with salt and pepper. Cook for 2-3 minutes per side. Look for pink and opaque color. Overcooking shrimp makes them tough. If you’re unsure, cut one open to check. Always remove shrimp from the pan once done to avoid overcooking. {{image_2}} If you want to keep this dish low-carb, you have options. Use cauliflower rice instead of zoodles. It adds a nice texture and keeps the carbs low. Another choice is spaghetti squash. It has a similar feel and works well with shrimp. If you want to sneak in more veggies, try adding mushrooms or spinach. They boost nutrition without adding many carbs. Zucchini makes great zoodles, but you can try other veggies too. Carrots are a fun option. Spiralized carrots give a sweet taste and bright color. You can also use butternut squash. It adds a slight sweetness and pairs well with shrimp. If you want a bit of crunch, think about using bell peppers. They add flavor and color to your plate. Want to make your shrimp scampi zoodles creamy? Consider adding a splash of cream or coconut milk. This makes the dish rich and satisfying. Another idea is to mix in some cream cheese. It melts well and adds a nice texture. For a lighter option, try Greek yogurt. It adds creaminess and a tangy flavor. You can also play with different herbs, like dill or basil, to change the taste. Store your leftover Shrimp Scampi Zoodles in an airtight container. Make sure the dish is cool before sealing. This helps keep the flavors fresh. You can store it in the fridge for up to three days. If you want to enjoy it later, follow the freezing tips below. To reheat, you can use the microwave or a skillet. If using the microwave, place it in a bowl and cover it. Heat in 30-second bursts until warm. If you prefer a skillet, warm it on medium heat. Add a splash of olive oil to keep the zoodles from sticking. Stir gently until heated through. Yes, you can freeze Shrimp Scampi Zoodles! However, the texture may change. To freeze, place the dish in a freezer-safe container. Seal it tightly and label it with the date. Store it for up to two months. When ready to eat, thaw it overnight in the fridge. Then reheat as mentioned above. Yes, you can use regular pasta. However, zoodles make the dish lighter. They also add more veggies to your meal. If you want to switch, cook the pasta according to the package. Mix it with the shrimp and sauce just like you would with zoodles. To make this dish dairy-free, skip the Parmesan cheese. You can also use nutritional yeast for a cheesy flavor. It adds a nice taste without dairy. Fresh herbs like basil or parsley can also boost flavor. They give a fresh twist without any dairy. Zucchini noodles are low in calories and high in vitamins. They are a great source of fiber. This helps keep you full longer. Zoodles are low in carbs, making them perfect for healthy diets. They also add hydration since zucchini has a high water content. Enjoying zoodles helps you eat more vegetables in a tasty way. In this article, we explored making shrimp scampi zoodles. We looked at key ingredients, detailed cooking steps, and useful tips. You can adjust spices and try different veggies for variety. Storing leftovers and reheating them is simple and effective. Consider trying alternatives like dairy-free options or regular pasta if you prefer. This dish is not only tasty but also healthy. Enjoy your cooking and make this meal your own!

Shrimp Scampi Zoodles

Dive into the delicious world of Shrimp Scampi Zoodles with this quick and easy recipe! Perfect for a healthy twist on a classic dish, these zoodles made from zucchini are tossed with succulent shrimp, garlic, and a burst of lemon flavor. In just 20 minutes, you can enjoy a light yet satisfying meal. Click through to explore the full recipe and impress your taste buds tonight!
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Ingredients
  

2 medium zucchinis, spiralized into zoodles

1 lb large shrimp, peeled and deveined

3 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon red pepper flakes (adjust for spice preference)

Juice of 1 lemon

Zest of 1 lemon

Salt and pepper to taste

¼ cup fresh parsley, chopped

¼ cup grated Parmesan cheese (optional)

Instructions
 

Begin by spiralizing the zucchinis to create zoodles. Set aside.

    In a large skillet, heat 2 tablespoons of olive oil over medium heat.

      Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.

        Increase the heat to medium-high and add the shrimp to the skillet. Season with salt and pepper, and cook for 2-3 minutes on each side until the shrimp turn pink and opaque.

          Remove the cooked shrimp and garlic from the skillet and set aside.

            In the same skillet, add another tablespoon of olive oil, then add the zoodles. Sauté the zoodles for about 2-3 minutes, just until they start to soften but still retain a crunch.

              Reduce the heat to low, return the shrimp to the skillet, and add the lemon juice and lemon zest. Toss everything together gently to combine and heat through for another minute.

                Remove from heat and stir in the chopped parsley. Adjust seasoning with more salt and pepper if desired.

                  Plate the zoodles with shrimp, and top with grated Parmesan cheese if using.

                    Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                      - Presentation Tips: Serve the dish in shallow bowls, garnishing with additional parsley and a wedge of lemon on the side for a vibrant touch.