Shrimp Scampi Zoodles

$- 2 medium zucchini, spiralized into zoodles - 1 lb shrimp, peeled and deveined - 4 cloves garlic, minced - 1/4 cup vegetable broth - 2 tablespoons olive oil - 1 tablespoon lemon juice - 1 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - Fresh parsley, chopped for garnish - Zest of 1 lemon - Zucchini: Use 2 medium ones for plenty of zoodles. - Shrimp: One pound gives a good amount for two servings. - Garlic: Four cloves add a nice, strong flavor. - Vegetable broth: A quarter cup keeps things moist and tasty. - Olive oil: Two tablespoons help cook the garlic and shrimp. - Lemon juice: One tablespoon brightens the dish. - Red pepper flakes: One teaspoon adds a spicy kick but adjust as needed. - Salt and pepper: Use to taste for a perfect balance. - Fresh parsley: A sprinkle on top makes it pretty. - Lemon zest: One lemon's zest adds freshness and zing. - Zucchini: You can use yellow squash or carrots if you don't have zucchini. - Shrimp: Chicken or tofu works well if you want a different protein. - Garlic: Garlic powder can replace fresh garlic in a pinch. - Vegetable broth: Chicken broth is a great swap for more flavor. - Olive oil: Avocado oil can be used for a different taste. - Lemon juice: Lime juice can give it a fun twist. - Red pepper flakes: Use a dash of hot sauce if you want more heat. - Fresh parsley: Basil or cilantro can add a unique flavor too. 1. Start by spiralizing the zucchini. You want two medium zucchinis. This makes your zoodles. They should look like thin noodles. 2. Next, peel and devein your shrimp. Use about one pound. This step is key for a tender bite. 3. Mince four cloves of garlic. The garlic adds a rich flavor to the dish. 4. Gather your other ingredients: vegetable broth, olive oil, lemon juice, red pepper flakes, salt, pepper, and parsley. You’ll need these for cooking. 1. Heat two tablespoons of olive oil in a large skillet. Use medium heat. 2. Add the minced garlic and one teaspoon of red pepper flakes. Sauté for one minute until fragrant. 3. Turn the heat to medium-high. Add the shrimp to the skillet. Cook for about two to three minutes on each side until they turn pink. 4. Pour in one-fourth cup of vegetable broth. Stir to combine. Let it simmer for two minutes to blend the flavors. 5. Add the spiralized zoodles to the skillet. Toss them in the shrimp and broth mixture. Cook for another two to three minutes. You want them tender but still a bit crunchy. 1. Remove the skillet from heat. Stir in one tablespoon of lemon juice and the zest of one lemon. 2. Season with salt and pepper to taste. This adds a fresh, bright flavor. 3. Serve immediately. Garnish with chopped parsley for a pop of color. Enjoy your delicious Shrimp Scampi Zoodles! To make great zoodles, choose medium zucchini. Look for ones that feel firm. Spiralize them just before cooking. This keeps them fresh and crunchy. Sauté them for only a few minutes. Overcooking makes them mushy. You want a nice bite in every forkful. When cooking shrimp, heat your pan well. Use medium-high heat for best results. Add shrimp in a single layer. This helps them cook evenly. Wait until they turn pink, which takes about 2-3 minutes on each side. If you overcook shrimp, they become tough. Trust me, you don’t want that! Garnish your dish with fresh parsley. It adds color and a burst of flavor. You can also add lemon zest for brightness. For extra heat, sprinkle on more red pepper flakes. If you want, mix in some cherry tomatoes or spinach. These add color and nutrients. Enjoy making it your own! {{image_2}} If you want to keep it low-carb, zoodles are your best friend. You can also use spaghetti squash. It has a nice texture and works well with the sauce. Another option is to use palmini noodles, made from hearts of palm. They are low in carbs and very easy to cook. Just drain and rinse before adding them to your dish. To add some heat, increase the red pepper flakes. You can also add sliced jalapeños or a dash of hot sauce. For a smoky flavor, try adding a bit of smoked paprika. This gives your dish a rich depth. Adjust the spice level to fit your taste buds. You can make it as spicy or mild as you like. If you want a veggie dish, skip the shrimp. You can use mushrooms or tofu instead. Both soak up flavor well and add great texture. Mix in some bell peppers or asparagus for extra crunch. You can also add chickpeas for protein. They make the dish filling and tasty. With these swaps, you can enjoy a delicious meal without meat. After enjoying your shrimp scampi zoodles, you can store leftovers easily. Place any uneaten zoodles and shrimp in an airtight container. Make sure to cool the dish to room temperature first. Store it in the fridge for up to three days. The zoodles may lose some crunch, but the flavor remains tasty. If you want to keep shrimp scampi zoodles longer, freezing is a great option. However, I recommend freezing the shrimp and zoodles separately. This way, you keep the zoodles from getting mushy. For the shrimp, place them in a freezer-safe bag, removing as much air as possible. Freeze for up to three months. For zoodles, place them in another bag or container. Use them within two months for the best flavor. Reheating shrimp scampi zoodles is simple. You can use a skillet or microwave. If you choose a skillet, heat it over medium heat. Add a splash of broth or olive oil to keep things moist. Toss in the zoodles and shrimp, cooking until heated through. If you use a microwave, place the dish in a microwave-safe container. Heat in 30-second intervals, stirring in between, until warm. Enjoy your tasty meal again! Yes, you can use regular pasta. Just cook it according to the package. Zoodles offer a fresh twist and fewer carbs. They’re light and healthy, which is great for a meal. If you prefer pasta, feel free to swap it in. Just remember that cooking times will differ. If you don't want shrimp, try chicken or tofu. Both options work well in this dish. You can also use scallops or fish for a different taste. Each protein will bring unique flavors. Just adjust the cooking time based on what you choose. You can make zoodles using a vegetable peeler. Just peel the zucchini into long strips. Another option is to use a box grater. Grate the zucchini, and you’ll get thin noodles. Both methods give you delicious zoodles without a spiralizer. This blog post covered all you need to know about making zoodles and shrimp. We listed ingredients, measurements, and even some easy swaps. You learned step-by-step instructions to prepare and cook your dish, plus extra tips for perfect flavor. We explored fun variations, storage info, and answered common questions. Enjoy creating this tasty meal, and don’t hesitate to try your own twists! Happy cooking!$

Looking for a delicious and healthy dinner idea? Try this Shrimp Scampi Zoodles recipe! In just 20 minutes, you can enjoy succulent shrimp paired with fresh zucchini noodles in a tasty garlic and lemon sauce. Perfect for a quick meal that's low-carb and full of flavor. Ready to impress your taste buds? Click through for the full recipe and make your dinner a hit tonight! #ShrimpScampi #Zoodles #HealthyRecipes #EasyDinnerIdeas

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Ingredients

2 medium zucchini, spiralized into zoodles

1 lb shrimp, peeled and deveined

4 cloves garlic, minced

1/4 cup vegetable broth

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

Fresh parsley, chopped for garnish

Zest of 1 lemon

Instructions

In a large skillet, heat olive oil over medium heat.

Add minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.

Increase the heat to medium-high and add the shrimp to the skillet. Cook for about 2-3 minutes on each side until they turn pink and are cooked through.

Pour in the vegetable broth and stir to combine, allowing the mixture to simmer for about 2 minutes.

Add the spiralized zucchini (zoodles) to the skillet and toss well to coat them in the shrimp and broth mixture. Cook for another 2-3 minutes until the zoodles are just tender but still have a bit of crunch.

Remove the skillet from heat. Stir in the lemon juice, lemon zest, and season with salt and pepper to taste.

Serve immediately, garnished with freshly chopped parsley.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2