Shrimp Scampi Zoodles
Recipe type: Entree
Cuisine: Seafood
Serves: 2
  • 2 tbsp olive oil, divided
  • 4 medium zucchini, spiralized
  • 3 tbsp butter, divided
  • 8 garlic cloves, minced
  • ¼ tsp red pepper flakes
  • 8 oz raw peeled and deveined shrimp, defrosted
  • Juice of 1 lemon
  • Salt & pepper
  • 1 cup cherry or grape tomatoes, halved
  • Fresh Parmesan cheese
  1. In a large saute pan over medium-high heat, heat 1 tbsp olive oil. Add the spiralized zucchini and cook, tossing frequently, until just barely tender, about 3 minutes. Transfer the zucchini to a colander over the sink so that the excess moisture can drain off.
  2. In the same pan, heat remaining olive oil and 2 tbsp butter over medium-high heat. Add the garlic and red pepper flakes and cook until garlic is fragrant and barely golden, about 2-3 minutes. Add shrimp and lemon juice to pan and cook, stirring occasionally, until shrimp are pink and cooked through, about 5 minutes. Season with salt and pepper and melt in remaining butter. Return zoodles to the pan along with tomatoes, toss and cook until heated through, about 2 minutes.
  3. Remove from heat and grate some fresh Parmesan cheese over top.
  4. Serve immediately with extra Parmesan and crusty bread for soaking up the sauce.
Recipe by Flying on Jess Fuel at