Easy Summer Dinner: Zoodle Shrimp Scampi
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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
- 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.
- 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.
- 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!)
Kate Day of puppiesandbrunch.com
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 puppiesandbrunch.com