This week’s recipe brought to you by PUPPIES AND BRUNCH 
Zoodle Shrimp Scampi
There are few things in this world that I enjoy more than pasta. Literally mention pasta, any kind of pasta, and I’m there. But as much as I love pasta, my waistline hates it. The second I eat it my stomach puffs up like Violet in Willy Wonka and The Chocolate Factory. It’s insane how susceptible I am to the dreaded “food baby“. Usually I think the buttery, carby goodness is worth it to deal with a bloated belly for a few hours. It seems like a fair trade right? But when it’s smack dab in the middle of bikini season… I try to stay away. So what’s my solution?
I had never had zoodles before this recipe, and to be quite honest, I thought they looked super boring. No way zucchini could replace my linguini. Thank goodness I was wrong. Now be warned- this definitely isn’t pasta. But if you’re in a dark place in your life where you’re torn between noodles and a hot body, this is the answer. This shrimp scampi was light and crunchy and satisfying- and healthy. I replaced the pasta with zoodles, I skipped the butter and added olive oil, and I left the wine in its rightful place. I was stuffed at the end of the meal but NO FOOD BABY. Talk about a win win.
If you’re not totally on board the zoodle train yet – go half zoodles, half linguine for an easy and light summer dinner. Baby steps. No one will judge you.


  • 2 Tablespoons olive oil
  • 1 pound jumbo shrimp, peeled
  •  and deveined
  • 1 Tablespoon minced garlic
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/4 cup white wine
  • 2 Tablespoons freshly squeezed lemon juice
  • 2 medium zucchini, spirialized (if you don’t have one- get this one!)
  • 1/2 cup cherry tomatoes, halved


  1. Place a sauté pan over medium-low heat. Add the olive oil and heat for 1 minute. Add the garlic and crushed red pepper flakes and cook for 1 minute while stirring constantly.
  2. Add shrimp to pan and cook until pink on all sides, about 3 minutes. Season  with salt and pepper and remove from pan, leaving any liquid in the pan.
  3. Increase heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and tomatoes. Cook, stirring occasionally, for 2 minutes. Return shrimp to pan and toss to combine. Season with salt and pepper, serve immediately.

*Makes 2-4 servings (depending on your appetite!)

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Kate Day of

Kate was born and raised in Atlanta, GA and is a recent addition to the Queen City. When she’s not in the kitchen experimenting, you can find her cuddled up with a cookbook and her loyal pup, Tuck. To see more of what she’s cooking up- check out her Instagram or visit