Shrimp Scampi with Zoodles
This traditional shrimp scampi recipe is made lighter with zoodles! Add plenty of shrimp, sweet onion, garlic, lemon, parsley and freshly cracked black pepper for a savory dish with half the carbohydrates.
- 1/2 lb. Sprouts Brand Spaghetti
- 2-3 large zucchini
- 2 Tbsp. Sprouts Brand Extra Virgin Olive Oil
- 2 Tbsp. Sprouts Brand Butter
- 1/2 large yellow onion, diced
- 3 tsp. minced garlic
- 1/2 tsp. red pepper flakes
- 1 lb. large shrimp
- 1/2 cup white wine
- 2 Tbsp. Italian parsley, chopped
- Juice from half a lemon
- Ground black pepper, to taste
- Parmesan cheese, to garnish
- Boil the spaghetti according to package instructions. Drain and set aside in a large bowl.
- Use a spiralizer or Julienne peeler to create zucchini noodles, set aside.
- Heat the olive oil and butter in a large pan over medium heat.
- Add the onion, garlic and red pepper flakes. Sautee until the onion is translucent, then add the shrimp and white wine and let simmer for 3-4 minutes, stirring occasionally.
- Remove from heat, add the parsley and toss to combine. Add the lemon juice and black pepper.
- Pour the shrimp and sauce over the spaghetti in a large bowl. Add the zucchini and toss until the zucchini slightly wilts.
- Garnish with Parmesan cheese.
Meet Emily Weeks, RDN, LD
Registered Dietitian and Author of Zen & Spice
Emily Weeks is a Registered Dietitian Nutritionist from Dallas, Texas. Emily believes that the secret to a nourished, happy life is to develop a healthy relationship with food, our minds and our bodies. She instills this intuitive eating philosophy in the kitchen, working one-on-one with clients, and on her food and wellness blog, Zen & Spice. Her blog features delicious, easy recipes and simple strategies to learn how to become comfortable in the kitchen and embrace mindfulness. She has been featured on Cosmopolitan, Buzzfeed and Everyday Health, and recently won the Texas Academy of Nutrition and Dietetics 2016 Media Award.