This shrimp scampi zoodles and noodles recipe is the perfect light and easy pasta dish. It’s full of fresh summer flavors like basil, lemon, garlic, and zucchini. This recipe takes 30 minutes to make and will please everyone!
This recipe is a twist on classic shrimp scampi. It still has tons of garlic flavor plus lemon and white wine, but it’s paired with fresh summer basil and served over a combination of pasta and zucchini noodles (zoodles).
Zucchini noodles are a great addition to your diet if you are looking to eat more vegetables. I love to add them to whole wheat or brown rice pasta to add volume, fiber, and nutrients to some of my favorite recipes. They pair really well with spaghetti because the noodles and zoodles all get tangled up together!
How to Make Zucchini Noodles
There are a few methods you can use to make zucchini noodles, depending on which kitchen tools you have.
Vegetable spiralizer machine. Just cut off the ends of the zucchini and push it through the machine This method allows you to also spiralize other vegetables, including harder ones like sweet potato. You can also make different sized noodles! But, it takes up a lot of cabinet space, and is a little difficult to clean.
Handheld spiralizer. This tool is a little cheaper and takes up less room than the tabletop vegetable spiralizer. It’s a great option to purchase if you have a small kitchen or are new to spiralizing! You won’t be able to spiralize as many types of produce with this option, though.
KitchenAid mixer attachment. If you have a KitchenAid stand mixer, you can purchase this attachment to make zucchini and other vegetable noodles! It’s more expensive than other options, but will take up less room than the full spiralizer machine.
Julienne peeler. This method is the most simple and requires just a simple julienne peeler. While your zucchini noodles won’t be as long and stringy, the julienne peeler method will give you thin strips of zucchini to add to your meals.
Once your zoodles are prepared, all you need to do is cook your pasta and shrimp. The shrimp is sautéed right from frozen with plenty of garlic, fresh lemon juice, and white wine for that classic shrimp scampi flavor. When the shrimp is done, toss the pasta and zoodles in the pan to coat everything in the scampi sauce, and serve!
Main Ingredients + Some Nutrition Notes
Zucchini: Zucchini is a super hydrating vegetable – it is made of over 90% water! It’s also a good source of both soluble and insoluble fiber. Just like all veggies, it’s packed with plenty of vitamins, minerals, and antioxidants.
Shrimp: Shrimp is a high quality source of lean protein – one 3 oz serving has 18 grams! Shrimp is also one of the best food sources of iodine, which is a nutrient essential for thyroid health. While shrimp is high in cholesterol, it will not greatly affect body cholesterol levels, because it is low in saturated fat.
Garlic: Garlic has been used for medicinal purposes for ages. It contains sulfur compounds, which may help prevent and lessen the severity of illnesses like the flu or a cold. It also contains antioxidants that may promote brain health and prevent dementia.
This shrimp scampi zoodles and noodles recipe is the perfect light and easy pasta dish. It is full of fresh summer flavors like basil, lemon, garlic, and zucchini. This recipe takes 30 minutes to make and will please everyone!
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
1 tbsp olive oil
16 large frozen shrimp
5 cloves garlic, minced
1 shallot, minced
Zest of 1 lemon
Juice of half a lemon
1/2 cup dry white wine
1/2 pound brown rice or whole wheat spaghetti
2 large zucchinis, spiralized
1 large handful fresh basil, chopped
1 tsp red pepper flakes
3 tbsp shredded parmesan cheese
Heat olive oil on medium heat in a large skillet.
Add garlic, shallots, and salt and pepper to taste, cooking 1-2 minutes until fragrant, stirring and being careful not to burn.
Add shrimp to the pan in an even layer. Cook for 2-3 minutes per side until pink and opaque.
Add lemon zest, lemon juice, and white wine. Simmer shrimp in wine until it has reduced by half.
Meanwhile, cook pasta according to package instructions.
Reduce pan with shrimp to low heat, and toss in zoodles until they start to soften, about 1 minute.
Remove from heat and toss in cooked pasta, using tongs to evenly coat each strand.
Serve immediately, and garnish with plenty of fresh basil, red pepper flakes, and parmesan cheese.