logo

What’s For Dinner? Shrimp Scampi with Zoodles

 

shrimp scampi zucchini noodles

This week starts baseball season for my boys, for us this means busier nights and weekends. This time of year I try to find quick and healthy meals so that we don’t get stuck eating dinner at the snack shack! This recipe was inspired by Skinnytaste, although I made my own changes and it turned out really well! I am lucky that my kids enjoy seafood, but what surprised me was that they all loved the “zoodles.” If you don’t have a veggie spiralizer, you can just slice the zucchini into thin slices to cook, although the spiralizer is what gives them that pasta look!

Enjoy 🙂

-Jenn

Ingredients:

1 lb of jumbo shrimp (peeled)

3 tablespoons of olive oil

2 tablespoons of fresh minced garlic

1 tablespoon fresh chopped parsley

1/2 cup of chicken broth

1/4 cup white wine

salt & pepper

2 zucchinis

Directions:

Using a veggie spiralizer, cut zucchini into zoodles and set aside.

In a large saute pan, add 2 tablespoons of olive oil and heat, reduce heat to medium and add minced garlic and cook for 1 minute, next add the shrimp, season with salt & pepper and cook for about 5 minutes (until pink) remove and set aside. Next, add remaining olive oil, chicken broth and wine and bring to a slow boil, reduce heat to medium and add zoodles. Cook for 2 minutes and then return the shrimp to the pan and add parsley, stirring all ingredients together. Let simmer for about 2-3 minutes and serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  • Share