Healthy Shrimp Scampi with Zucchini Noodles

The latest magazines to arrive on our doorstep have been loaded up with beautiful, gleaming photographs of a nutrition class that is hitting its pinnacle: VEGETABLES.

Summer is produce primetime. In the event that you've been hoping to fuse more veggies into your eating routine, there couldn't be a superior season (or a superior formula!) to start.

In spite of the fact that I'm aware of ensuring we have vegetables at each dinner, except for healthy, fundamental dish servings of mixed greens, I commonly serve them as an afterthought versus as the genuine base of the dish.

This sound shrimp formula a helped up, veggie-fied wind on exemplary shrimp scampi, a dish customarily made with pasta, margarine, lemon, more spread, garlic, and additional margarine. I kept the basics—the garlic, lemon, Parm, and, truly, the margarine—yet adjusted the measures of each to make the formula progressively adjusted.

Not exclusively are the zoodles a solid, low-calorie, and low-carb alternative to supplant pasta, however their gentle flavor can without much of a stretch adjust to a wide scope of flavors, including the load of lemon and garlic you'll discover in this light shrimp scampi formula.

Also try our recipe Bruschetta Grilled Chicken Zoodle Bowls

Skinny Shrimp Scampi with Zucchini Noodles. Easy, low carb version of the classic pasta dish that can be made without wine.

Ingredients

•  1 tablespoon unsalted butter
•  1 tablespoon olive oil
•  1 shallot — finely chopped
•  4 cloves garlic — minced (about 1 1/2 tablespoons)
•  1 pound large shrimp — peeled and deveined with tails on (fresh or frozen and thawed)
•  1 teaspoon kosher salt
•  1/2 teaspoon red pepper flakes
•  1/4 teaspoon black pepper
•  1/4 cup low-sodium chicken broth — or white wine
•  Zest of 1/2 lemon
•  1/4 cup freshly squeezed lemon juice
•  1 1/2 pounds zucchini noodles — from about 4 medium zucchini
•  1/4 cup chopped fresh parsley leaves
•  2 tablespoons freshly grated Parmesan

Instructions

1. Heat the butter and olive oil in a large skillet over medium-low heat. Add the shallot and cook until beginning to soften, about 3 minutes. Add the garlic and cook 30 seconds. Add the shrimp, salt, red pepper flakes, and black pepper. Sauté for 3 minutes, until the shrimp are beginning to cook but are still somewhat translucent.
2. Add the chicken broth, lemon zest, and lemon juice. Bring to a boil and cook for 1 minute, just until the shrimp are completely opaque and cooked through. Stir in the zucchini noodles and parsley. Toss the noodles with the shrimp so that they are coated with the garlic-lemon sauce and heat just until warmed through. (Do not overcook or the zucchini noodles will become mushy.) Sprinkle with parsley and Parmesan. Serve warm.

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Read more our recipe Baked Asparagus Fries