QUICK & EASY! This shrimp scampi totally ready in 15-20 mins from scratch Shrimp is a very lean source of protein, so the little bit of butter in this recipe won’t hurt
Regular shrimp scampi is packed with lots of saturated fat and simple carbohydrates, which can be pretty hard on your system. This recipe doesn’t sacrifice any flavor, but provides your body with more lean protein and a little bit of complex carbs to keep you nice and full, and give you long-lasting energy!
Servings: 4
Calories per serving: 273
Protein per serving: 39 g
Carbs per serving: 7 g
Ingredients:
2 zucchini
1 lb raw, peeled shrimp (I used frozen)
4 cloves garlic
3 tablespoon butter
1 teaspoon red pepper flakes
Juice of 1.5 lemons
½ cup parsley (chopped fine)
¼ cup Parmesan cheese (shredded)
Salt and pepper to taste
Directions:
1. Use spiralizer or cheese grater to make zucchini into “noodles” and set aside. (You can buy pre-made zucchini noodles, but they’re much more expensive!)
2. Place butter and garlic on stove in large pan on medium heat. Sauté for about 2 mins until garlic just starts to brown. Add shrimp, raise heat to medium-high, and continue to sauté until shrimp completely turn pink (about 6 more mins)
3. One shrimp has turned pink, add red pepper flakes, salt & pepper, lemon juice, fresh parsley, and zucchini noodles to pan and stir well. Sauté for an additional 5 mins, stirring constantly until zucchini noodles are al dente
4. Spoon into 4 servings, top with parmesan cheese, and enjoy!
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