Tomatoes: Use a small tomato, like cherry or grape tomatoes, that you can slice in half.Remember that unless you live near the Gulf, shrimp is almost always previously frozen, so consider stocking up during sales and then just defrosting at home. Or, save yourself a few steps and buy them already peeled and deveined. Shrimp: Before you cook with the shrimp, make sure to peel and devein them.Butter: Always use real butter! For this recipe, I like the unsalted sweet cream butter.Always drain frozen zucchini noodles really well for the best texture. Fresh zucchini will have a much better texture, slightly crispy instead of really soft. Zucchini: If you are going to use frozen zucchini noodles, use about 2 cups of them.This shrimp scampi has a very creamy and buttery sauce that tastes just like I remember it from the restaurant! Key Ingredients For Healthy Shrimp Scampi And if you love shrimp recipes, you can’t miss this Lemon and Broccoli Pasta with Shrimp. I use zucchini noodles since they pair well with the flavors and add great color, but spaghetti squash would work as well. It had to have butter, lots of shrimp, lots of garlic, and some Parmesan to finish things off. So, when I wanted to recreate a lower calorie and lower carb version at home, I used that dish as inspiration. While my cousins ordered plain spaghetti or, more likely, a side of mashed potatoes, my parents watched in shock as we ordered seafood or steak.Īnd, I always ordered their shrimp scampi! It was buttery, garlicky, and delicious. Unfortunately for my parents, we basically refused to order from the kid's menu growing up. I have fond memories of going to our favorite local Italian restaurant as a kid and loving, like seriously loving, the shrimp scampi they served. It's made with high-fiber zucchini noodles and a homemade creamy sauce topped will juicy shrimp. This healthy shrimp scampi is the perfect seafood dinner.

Zoodles and shrimp recipe