Foodie Friday with Dr. Laura Klein: Shrimp Scampi with Zucchini Noodles

Shrimp scampi s a delicious treat I usually have when I’m eating out. Believe it or not, it’s not a hard meal to make at home. Just a few ingredients and viola, insta-delicious. Of course, if I’d rather not eat a pile of starchy noodles, there’s always some alternatives. This shrimp scampi by Joyful Healthy Eats uses a spiralizer to make beautiful zucchini noodles to lighten up the calorie content. If you don’t have one of these nifty tools, just use a peeler or mandolin.

Shrimp Scampi Over Zucchini Noodles

Serves: 4-6

4 tablespoons of olive oil
1½ lbs. of shrimp, peeled & deveined
½ cup of onions, diced
2 garlic cloves, minced
⅓ cup of white wine
1 teaspoon of red pepper flakes
1 pint of cherry tomatoes
2 tablespoons of butter
salt & pepper
juice of 1 lemon
⅓ cup of fresh basil, chopped
3 zucchini, made into noodles with a spiralizer



  1. Heat a large skillet to medium high heat. Add 2 tablespoons of olive oil and the shrimp.
  2. Immediately season shrimp with ½ teaspoon of red pepper flakes, salt & pepper.
  3. Sauté each side for 2-3 minutes or until the shrimp turn opaque in color.
  4. Remove shrimp from the pan.
  5. Into the same skillet the shrimp were in add onions, sauté from 3-4 minutes until translucent.
  6. Next add garlic and sauté for 30 seconds, immediately add white wine to deglaze and scrap all the brown goodness off the bottom of the pan.
  7. Add in the cherry tomatoes, cover skillet and sauté for 3-4 minutes or until tomatoes start to get somewhat soft.
  8. Add shrimp back to the pan, butter, lemon juice, ½ teaspoon of red pepper flakes, and basil. Stir until butter melts.
  9. Heat a large non-stick skillet to medium high heat. Add 2 tablespoons of olive oil to the pan and then zucchini noodles.
  10. Sauté for 2-3 minutes, and remove.
  11. Add noodles to the shrimp mixture, toss to coat and serve!
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