Shrimp Scampi with Zucchini Noodles

Laurie and I are always exploring ways to create healthy, “modernized” versions of classic recipes. I recently saw a recipe for shrimp scampi in one of our food magazines and decided to update it for a quick and easy mid-week meal. Here’s my new take on this classic recipe!

Shrimp scampi with zucchini noodles

Finding fresh seafood and fish down here in Florida on the gulf coast isn’t difficult – most of the seafood sold in restaurants, markets, and grocery stores in Sarasota is local and incredibly fresh. When I plan to cook fish or seafood on the day I buy it, I always buy fresh.

But if I plan to cook it later in the week, I always buy frozen. Why? Because “flash frozen” fish is frozen quickly at the peak of its freshness, so it’s comparable to fresh fish in terms of quality, texture, and flavor. All I have to do is take it out of the freezer the night before and let it thaw in the refrigerator until I’m’ ready to cook it. Also, more often than not, that fresh fish in the case at the store was previously frozen anyway, so there’s really no difference between the two.

We usually have frozen salmon fillets as well as frozen shrimp in our freezer, ready to go when we need them. Last week I was cleaning our freezer and came across a bag of frozen shrimp. Laurie mentioned that she was in the mood for grilled shrimp but wanted something low carb and healthy – mission accepted! I had just seen a recipe for shrimp scampi in one of our food and wine magazines we subscribe to, so I decided to riff off of the classic recipe for this dish and give it a modern, healthy update.

Shrimp scampi is shrimp sauteed in a garlic, butter, wine, and lemon sauce and often served over pasta. While the classic is a tasty dish, it’s not the healthiest – it’s usually heavy on the fat (butter!) and heavy on the carbs as well courtesy of the pasta. So, I decided to modify the classic scampi recipe by grilling the shrimp (always a healthy option), lightening up the sauce by cutting back on the butter, and substituting the carb-heavy pasta with zucchini noodles instead.

The end result was a lighter but even tastier version of traditional shrimp scampi. Grilling the shrimp added a nice smoky flavor into the mix, while the zucchini noodles soaked up the delicious sauce, adding a wonderful depth of flavor to the noodles. And best of all, the whole dish can be made in 30 minutes from start to finish!

Shrimp Scampi with Zucchini Noodles (Serves 4)

This modern and healthy version of the classic makes for an easy weeknight meal. The key to elevating this dish is to avoid overcooking the zucchini noodles (which will make them wet and soggy). Adding the noodles at the last minute and stirring them in the sauce to warm them up results in perfect “al dente” noodles with a nice bite to them! Serve with a richer style Chardonnay from Napa Valley or Sonoma County.

Ingredients

20 extra-large (16-20 per lb.) shrimp, peeled and deveined

6 tbsp. extra virgin olive oil, divided

1 tsp. kosher salt, divided

1 tsp. freshly ground black pepper, divided

½ tsp. sugar

3 tbsp. salted butter

6 large garlic cloves, minced

¾ cup dry white wine

Freshly squeezed juice of 1 lemon

¼ tsp. crushed red pepper flakes, or more to taste

1/4 cup chopped Italian parsley

2 lb. zucchini noodles (available fresh in most grocery stores)

Directions

Prepare and grill the shrimp. Pat the shrimp dry with paper towels. Thread shrimp tightly onto two metal skewers (10 per skewer), alternating direction of each shrimp. Using two tbsp. of EVOO, brush each side of the shrimp to coat with oil, and then sprinkle ½ tsp. kosher salt and ½ tsp. freshly ground pepper on both sides of the shrimp. Lightly sprinkle one side of the shrimp with sugar. Turn all burners of the grill to high, cover, and heat until hot, about 15 minutes. Every 5 minutes, brush the grill grates with wadded up paper towels dipped in oil.

Once grill is hot, place shrimp skewers on grate, sugared side down. Cook uncovered for 2 minutes. Flip skewers and cook for another 2 minutes. Using tongs, slide the shrimp off the skewers into a bowl, cover with foil and set aside.

Make the sauce. Heat the butter and remaining 4 tbsp. of oil in a 12-inch nonstick skillet over medium high heat, until butter is sizzling. Add the garlic and still constantly for 30 seconds. Add the wine, lemon juice, ½ tsp. salt, ½ tsp. pepper, and crushed red pepper. Stir to combine and bring to a simmer. Simmer for 3-4 minutes, until liquid is reduced by about half.

Add the zucchini noodles, stir to coat with the sauce, and sauté for about 1 minute to heat the noodles. Add reserved shrimp and stir to combine. Remove from heat, top with parsley, and serve immediately.