Shrimp Scampi Pasta with Zucchini Noodles
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Calories
521 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp Scampi Pasta with Zucchini Noodles
Description
The recipe calls for cleaning and seasoning large shrimp with olive oil, garlic, salt, and black pepper, then setting them aside. Zucchini is spiralized into noodles to introduce a fresh, lightly crunchy vegetable element. Linguine is cooked briefly to al dente and reserved with some pasta water to adjust sauce consistency. In a large pan, shrimp are cooked quickly in olive oil, then removed and replaced with butter, lemon zest and juice, garlic, and red chili flakes to create a bright, slightly spicy scampi sauce.
After the sauce forms, the shrimp, cooked linguine, and zucchini noodles are returned to the pan and tossed to combine. Grated Parmesan and fresh parsley are added at the end, enriching the dish with creamy and herbal flavors. The mixture provides a harmonious blend of textures: silky pasta, tender shrimp, and the light bite of zucchini noodles.
Ingredients
- 1 pound Shrimp preferably Key West Pinks, large
- ⅓ cup extra virgin olive oil plus 2 tablespoons
- 4 garlic peeled and pressed or minced, large cloves
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 3 zucchini medium size
- 1 12- ounce whole wheat linguine brand: DeLallo Organic, package
- 3 tablespoons butter
- 1 lemon , zested and juiced (about 3 tablespoons of juice)
- 1 teaspoon red chili flakes
- ½ cup Parmesan Cheese grated
- parsley fresh chopped Italian
Instructions
- Rinse, devein and remove the tails from the shrimp and add them to a medium size bowl. Drizzle with 1 tablespoon of olive oil and add 2 cloves of the minced or pressed garlic. Season with kosher salt and freshly ground black pepper, toss with the olive oil and garlic and set aside.
- Trim the ends of the zucchini and use a spiralizer to create noodles of zucchini. If you don't have a spiralizer, slice into thin coins, cut into matchsticks, or use a vegetable peeler to create long ribbons, then set aside.
- Bring a large pot of water to a boil then add a healthy amount of kosher salt to flavor the water. Cook the linguine according to package directions, minus 2 minutes so it is still al dente. Use tongs to transfer the cooked linguine to a strainer and reserve the pasta water, brining it to a slow bubbling simmer.
- In a large, high-sided pan or skillet, add 1 tablespoon of olive oil to the pan over medium-high heat. Place the shrimp in the pan and cook for 2 minutes, then turn the shrimp to the other side and cook for 2 more minutes or just until opaque. Transfer the shrimp to a plate. In the same pan, melt the butter over medium-high heat and add the remaining ⅓ cup olive oil. Scrape up the garlic bits and add the remaining 2 minced or pressed garlic cloves, the lemon zest, lemon juice, red chili flakes and ½ cup reserved pasta water. Cook for 1 minute stirring once or twice.
- Dunk the zucchini noodles into the pan you cooked the pasta in with the reserved pasta water and cook for 1 minute, stirring, just long enough to take away the rawness. Use tongs to transfer the zucchini noodles to the skillet with the olive oil mixture and toss to coat. Stir in the linguine noodles and ¼ cup of the Parmesan cheese and toss to coat. Add more of the reserved pasta water ¼ cup at a time to loosen the pasta and make more of a sauce if desired. Place the shrimp in with the pasta and zucchini and season with more kosher salt and freshly ground black pepper to taste. Top with the remaining ¼ cup Parmesan cheese and garnish with chopped Italian parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 52g | 17% |
| Protein | 28g | 56% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 213mg | 71% |
| Sodium | 783mg | 33% |
| Potassium | 503mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 542IU | 11% |
| Vitamin C | 31mg | 34% |
| Calcium | 241mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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