Oh yes. Y’all. This was so good! I made this low-carb shrimp scampi for dinner on Sunday night with my friend (eaten as we binge-watched The West Wing). Using my brand-new spiralizer – or, as I like to call it, my new “zoodler” – I made this one-pot dish in well under 20 minutes… making this the perfect dinner to have after a hectic day while still keeping that “new year, new me!” New Year’s Resolution in effect.
So yeah, this recipe is meat-free, low-carb, low-cal, generally healthy, and delicious!
Best part of this recipe? It calls for wine. So you know what that means: you pretty much have to drink while you cook (and nobody can judge you for it!). It’s a win-win-wine situation!
Shrimp Scampi with Zoodles
Total Time: <20 minutes
Author: Glitter & Spice
Recipe Type: Low-Carb, Low-Cal, Meat-Free, Dinner, Seafood
Cuisine: Italian, Gluten-Free
- 1 tablespoon of coconut oil
- 1 pound of shrimp, de-veined and shelled
- 3 zucchinis, spiralized
- 1 tablespoon of garlic powder
- 1/2 tablespoon of oregano
- 1/2 cup of white wine (I used Pinot Grigio)
- 2 tablespoons of freshly-squeezed lemon juice
- 2 tablespoons of parsley
- salt and freshly ground black pepper, to taste
- optional: grated parmesan
Heat the coconut oil in a large pan over medium-high heat. Add the shrimp and cook, stirring constantly, until they turn pink (aka are cooked through).
Add the zoodles, garlic powder, oregano, white wine, and lemon juice. Stir to combine for 2-3 minutes. Mix in the parsley and add salt and freshly ground black pepper according to taste.
After plating, top with a pinch of parmesan and serve!