Fresh & Flavourful Shrimp Scampi with Zucchini Noodles

Zucchini has come a long way from simply being a go-to veggie for loaves, muffins, soups and casseroles. These days, being both versatile and low in carbohydrates, it has attained more creative uses since becoming a staple in the diets of many paleo and ketogenic diet followers.

This lovely squash has become the replacement for noodles in lasagna and other pastas; for potatoes in shredded style hashbrowns, fritters,  crab / salmon cakes and baked chips; for dairy in creamy soups (cooked and blended up); and has been dug out and filled with every possible topping you can imagine and baked in the oven.

I personally love to use zucchini as a pasta replacement. I found this fresh and delicious recipe for a zucchini based pasta on joyfulhealthyeats.com. You can add different types of veggies to it and substitute prawns, salmon, chicken or beef, etc for the shrimp, so it’s a recipe that can be revisited in many different ways.

Just a word of warning – shrimp, prawns and other crustaceans should not be eaten on a regular basis as they are bottom dwellers and can contain higher levels of toxins than other seafood.

I modified the recipe slightly for a healthier alternative. My changes are in bold**
 

Shrimp Scampi with Zucchini Noodles

Link to original recipe

Prep Time: 10 mins
Cook Time: 20 min
Total Time: 30 mins

Author: Krista
Recipe type: Seafood, Gluten Free, Paleo, Pasta
Serves: 4-6

Ingredients

  • 4 tablespoons of olive oil (organic, extra virgin preferred)
  • 1½ lbs. of shrimp, peeled & deveined (I find prawns nicer)
  • ½ cup of onions, diced
  • 2 garlic cloves, minced
  • The author suggested adding 1/3 cup of white wine, but I would use water or a little organic vegetable stock instead
  • 1 teaspoon of red pepper flakes
  • 1 pint of cherry tomatoes (if you can’t handle tomatoes, add veggies of your choice)
  • 2 tablespoons of butter
  • salt & pepper
  • juice of 1 lemon
  • 1/3 cup of fresh basil, chopped
  • 3 zucchini, made into noodles

Instructions

  • Heat a large skillet to medium high heat. Add 2 tablespoons of olive oil and the shrimp.
  • Immediately season shrimp with ½ teaspoon of red pepper flakes, salt & pepper.
  • Saute each side for 2-3 minutes or until the shrimp turn opaque in color.
  • Remove shrimp from the pan.
  • Into the same skillet the shrimp were in add onions, saute from 3-4 minutes until translucent.
  • Next add garlic and saute for 30 seconds, immediately add the water or stock to deglaze and scrape all the brown goodness off the bottom of the pan.
  • Add in the cherry tomatoes, cover skillet and saute for 3-4 minutes or until tomatoes start to get somewhat soft.
  • Add shrimp back to the pan, butter, lemon juice, ½ teaspoon of red pepper flakes, and basil. Stir until butter melts.
  • Heat a large non-stick skillet to medium high heat. Add 2 tablespoons of olive oil to the pan and then zucchini noodles.
  • Saute for 2-3 minutes, and remove.
  • Add noodles to the shrimp mixture, toss to coat and serve!