Shrimp Scampi with Zucchini Noodles

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I love shrimp scampi!  That buttery sauce tastes SO good, it’s just too bad that it’s not so good for the waistline.  I try to keep butter out of my diet as much as possible, but sometimes you just need to splurge a bit.  I have created this healthier version that has amazing taste, but is guilt free.  AND it still has lots of “gahlic” as Emeril would say!

Shrimp Scampi


1 lb Large Uncooked Shrimp, peeled and deveined

2 Tbsp. Garlic, minced

1 Tbsp. EVOO

2 Tbsp. Kerrygold Butter

1 T Fresh Parsley, minced (dried will work as well)

1/2 Lemon, juiced

1 tsp. Italian Seasoning

1/2 c. White Cooking Wine (sub.  chicken stock if needed)

1/4 tsp. Red Pepper Flakes (optional)

salt to taste

IMG_6419    IMG_6422


  1.  In a large skillet, saute garlic and oil in butter until fragrant and translucent. Add the shrimp, parsley, lemon juice, Italian seasoning, white wine and pepper flakes; cook and stir until shrimp turn pink. Add salt to taste.
  2. Turn heat to low and add zucchini noodles.  Cover and steam for a few minutes until soft, but not mushy.  Stir in with shrimp and sauce.
Nutrition Info.
Makes 3 servings
Per Serving:
Cal:  284    Carbs:  5g  Fat: 15g   Protein: 32g
I hope you all enjoy this Shrimp Scampi recipe and find it to be an awesome substitution for the fatty version!

Shrimp Scampi


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