Shrimp Scampi with Zucchini Noodles is on of my husbands favorite healthy meals. He orders this every time we visit California Pizza Kitchen (which the kids love) so I decided to bring this meal home for him and make it from scratch! And who really wouldn’t love this meal considering the sauce that everything cooks in is made with WINE and BUTTER!!! Add garlic to that, and VOILA! SO, so good! This is how much I served him for dinner, it represents how much I love him!!! LOL! A lot!
Makes 4 servings
10 min prep time
10 min cook time
Ingredients:
- 1 lbs, about 20, raw, pealed and deveined shrimp
- Zucchini – two medium (4 small) – Spiralized into your zucchini spaghetti maker
- 4 tsp butter (i use salted and don’t add much added salt)
- 1/2 cup white wine (divided in two)
- 2 tsp garlic (divided)
- Garlic Salt/pepper to taste
Directions:
- in large sauce pan, melt two tsp butter, add half of the wine and 1 tsp garlic and let it simmer for a minute. Add zucchini and sauté for 5 to 8 min, tossing every two min. Add garlic salt and pepper to taste.
- Once you put zucchini to cook, in another large pan, melt the rest of the butter, add the wine and let summer for a minute, add shrimp, sauté shrimp 2 min on each side. In the last minute add garlic. Add garlic salt and pepper to taste.
- Serve while warm, bed of zucchini noodles and shrimp on top. Preserves well in fridge for up to a week.
Here is my portion for dinner, much smaller and served in kids plate, I love the colors 🙂 I added plain quinoa while the noodles were cooking for my serving of carb (measured in my yellow portion control container).
This meal is so filling, you will not miss the pasta noodles not even for a second! Feel free to add to the recipe or experiment with it in any way you like 🙂
Enjoy!
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