Shrimp scampi is surprisingly a meal that is very easy, although it may seem complicated. As so, this recipe takes less than 30 minutes to make and it also contains very few ingredients. I even use frozen shrimp in this dish and you wouldn’t be able to tell the difference! Shrimp are a great protein to keep in the fridge for an easy meal or to add extra protein to a salad or any dish. For the noodles, traditional pasta can of course be used, but I like to use either zucchini noodles, or spaghetti squash for a low-carb option. Unsure about which noodle to make? You can do half and half! With my family, some people like pasta and some like vegetable noodles so we do both. I also think adding the spinach is a great way to add some color and hidden veggies to the dish, and the spinach tastes great in the sauce!
- Noodles of choice – pasta, zucchini noodles, or spaghetti squash
- 1 pound pasta
- 1 spaghetti squash
- 2-3 medium zucchini
- 2 pounds of shrimp, peeled and deveined (fresh or frozen)
- 1.5 T butter
- 2 T olive oil
- 6 gloves garlic, minced
- 1 C of dry white wine
- little sprinkle of salt, large sprinkle of pepper
- 3/4 tsp red pepper flakes (depending on desire of spice)
- 1 T lemon juice
- 3 C spinach (optional)
- Additional broth (chicken or vegetable) or wine if needed for extra sauce
- Defrost shrimp if needed according to package
- Prepare pasta as directed on package. If using zucchini, use spiralizer to create zucchini noodles. Steam zucchini noodles in pan with a little bit of water on high for about 5 minutes or until tender, or cook in microwave for 5 minutes until cooked through. If using spaghetti squash, cut squash in half long-ways, sprinkle black pepper and garlic powder on flesh if desired, heat face down in microwave on high for 15 minutes, or until tender and fully cooked. Or, coat flesh with spices and a little olive oil and bake face down in oven on 375 degrees for 40 minutes until tender.
- In medium skillet or sauté pan, melt butter and olive oil in saucepan, add garlic and sauté until brown (about 2 minutes), add wine, red pepper flakes, salt and pepper and bring to a soft boil. Allow sauce to reduce for about 2 minutes. If want more sauce after reducing, add more wine or broth (1/4 cup at a time) until desired quantity, cook sauce a little longer to cook out added wine
- Add shrimp, cook in sauce until they turn pink (4 minutes). Add lemon juice. Add spinach if desired.
- Serve over noodles of choice, top with parmesan cheese if desired. Enjoy!