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4.5 from 105 votes

Shrimp Scampi Pasta with Zucchini Noodles

Spiralized zucchini, whole wheat linguini pasta and the basics of the best shrimp scampi make a perfect weeknight dinner to twirl your fork to.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6
Calories: 521 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 pound large shrimp , preferably Key West Pinks
  • ⅓ cup plus 2 tablespoons extra virgin olive oil
  • 4 large cloves garlic , peeled and pressed or minced
  • Kosher salt and freshly ground black pepper
  • 3 medium size zucchini
  • 1 12- ounce package DeLallo Organic Whole Wheat Linguine
  • 3 tablespoons butter
  • 1 lemon , zested and juiced (about 3 tablespoons of juice)
  • 1 teaspoon red chili flakes
  • ½ cup grated Parmesan cheese
  • fresh chopped Italian parsley

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Calories 521kcal (26%) Carbohydrates 52g (17%) Protein 28g (56%) Fat 22g (34%) Saturated Fat 7g (35%) Cholesterol 213mg (71%) Sodium 783mg (33%) Potassium 503mg (14%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 542IU (11%) Vitamin C 31mg (34%) Calcium 241mg (24%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 521

% 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.