15 minutes is all you need to make this healthy Whole30 shrimp scampi recipe! It’s a delicious Whole30 dinner of sauteed shrimp lightened-up with homemade zucchini noodles in place of pasta. This zucchini noddles with shrimp recipe is Whole30, Paleo, and Keto compliant.
A lightened version of the classic!
This is for all of you who miss those fantastic pasta dishes with butter, loads of garlic, lemon, more butter, and some white wine. I can assure you, we can still make a deliciously healthy version of a classic! I love taking comforting dinners and making them into healthy Whole30 dinner recipes.
One of my favorite things to do in the kitchen: take a decadent Italian dish, and Amy-ify it!! Make it lighter, make it tasty, and make it accessible for those who love pasta but can’t eat it or want an alternative. Like my Garlic Chicken Alfredo, Walnut Crusted Chicken Piccata— this Shrimp Scampi is right up there with comfort food in the healthiest way!
As a nutritionist, I am always trying to ensure a way to get a healthy dose veggies and protein in each meal I create. Healthy shrimp recipes are always a fun one. In this case, we also get a serving of fresh herbs to give an extra dose of nutrients!
I still keep the essentials in this dish: garlic, lemon, shrimp, and even some white wine. But we’ve lightened up with some perfect zucchini noodles, fresh parsley, and a splash of white wine to give it that touch of elegance it deserves! Pair with my Easy House Salad for an easy weeknight or even Sunday evening dinner.
How to make Shrimp Scampi with Zucchini Noodles:
So when a friend of mine was discussing how much she misses one of her favorite dishes while doing Whole30, shrimp scampi, I knew I had to make it.
I loved the way this turned out, with a just a few simple steps!
- Marinate the shrimp in a little bit of oil and garlic
- Spiralize your zucchini and set aside (this is the spiralizer I use and LOVE). Squeeze out any excess moisture with paper towels. I love to serve it raw to give it more of an “al dente” taste. You can also saute for 2-3 minutes in a sauce pan!
- Heat a large skillet to medium high heat and cook the shrimp for 1-2 minutes per side. Remove from heat, and add in the remaining garlic
- Add in lemon juice, chicken broth or wine, and lemon zest. Cook for a few more minutes until the broth starts to reduce, then add in butter or ghee.
- Toss the shrimp back into the pan, and cook for another few minutes until shrimp is cooked all the way. Continue to spoon sauce over the shrimp. Add in zucchini noodles and serve hot with fresh parsley!
Zucchini Noodles FAQs
- How do you cook zucchini noodles? You have to start with spiralizing, and using a spiralizer is very simple. Cut off the edges of the zucchini, then attach the zucchini at both ends to your spiralizer. Be sure to squeeze out excess moisture with a paper towel. Use a saute pan to saute with a bit of oil and salt.
- How long do you cook zucchini noodles? I sometimes prefer to not cook zucchini noodles and enjoy them raw. However, I do cook them sometimes and only for 2-3 minutes in a saute pan.
- Can you freeze zucchini noodles? Do not add salt to the zucchini noodles, and do not cook them. The best way to freeze is to spiralize, then use paper towels or towels to squeeze out the excess moisture. Then place inside an air tight container.
- Zucchini noodle nutrition: 1 cup of zoodles is about 30 calories, 2 grams of fiber, and 5 grams of carbohydrates.
- Wine/Broth: as mentioned above, you can use these ingredients interchangeably! Use wine if feeling a little fancy, or chicken broth.
- Pasta: This also works perfectly over thin spaghetti noodles! Especially for kids, I love the idea of using lentil pasta or rice pasta with half zucchini noodles. Pairing unfamiliar foods with familiar foods is key!
Other Shrimp Recipes that you will love:
Whole30 Shrimp Scampi with Zucchini Noodles
15 minutes is all you need to make this healthy Whole30 shrimp scampi recipe. It's a delicious Whole30 shrimp dinner of sauteed shrimp lightened up with homemade spiralized zucchini noodles in place of pasta. This zucchini noodles with shrimp recipe is Whole30, Paleo and Keto compliant.
- 3 cloves garlic crushed
- 3 tbsp olive oil or avocado oil divided
- 1.5 lb raw shrimp peeled deveined
- Juice of 1 lemon
- 1 tsp lemon zest
- 1/4 cup chicken broth or white wine*
- 3 tbsp ghee or butter
- 3 tbsp fresh chopped parsley
- Salt + pepper to taste
- 2 large zucchini
Begin by mixing together 1 tbsp oil, 1 clove garlic. Brush over the shrimp and let marinate for 30 minutes. (optional, but gives the shrimp more flavor)
Heat remaining 2 tbsp oil in a large sauce pan to medium high heat. Add shrimp and cook for 1-2 minutes per side (the shrimp won't be cooked through). Set aside, keeping oil on the pan. Keep pan hot.
Now add remaining garlic and saute for 1 minute, until fragrant. Toss in lemon juice, chicken broth, and zest. Cook for another 3 minutes until sauce is reduced.
Add ghee (or butter) to the pan. Continue to cook for another 3 minutes until sauce begins to thicken.
Add shrimp back to the pan and cook for another 2 minutes per side, coating with the sauce along the way.
To make the zucchini noodles, spiralize your zucchini. Add about 1 tbsp oil, and either bake at 375 for 10 minutes, or saute with oil for 5 minutes. You can also serve raw.
Toss shrimp and sauce with zucchini. Top with fresh parsley to serve.
*You can use white wine in place of chicken broth if not following a strict Whole30 diet. Use a dry wine like a sauvignon blanc.