Healthy Shrimp Scampi for Two

  • 15 mins
  • 12 ingredients
  • Servings 2
  • Prep 5 min
  • Cook 10-12 min
  • Skill Level


  • Zucchini 2 Medium, made into Noodles
  • Shallot 1 small, minced
  • Garlic 1 clove, minced
  • White Wine (dry, like Pinot Grigio) 1/8 cup
  • Lemon juice 1/2 lemon
  • Thyme, fresh 1/2 tsp. minced
  • Parsley, fresh 1 Tbsp. minced
  • Extra Virgin Olive Oil 1 tsp.
  • Butter 1 Tbsp.
  • Salt and Pepper To taste
  • Sliced Lemon 1/2, for garnish
  • Shrimp 8 large, peeled and devained

1. Make Zucchini into noodles (see previous post for Turkey Bolognese) for making the noodles.


Zucchini Noodles

2. Add oil to a medium non-stick skillet, heat over medium heat. Add shallots, saute quickly, then add white wine and lemon juice. Then add garlic, herbs and salt & pepper. Saute until liquid is reduced slightly. Add shrimp and cook on low just until shrimp is pink, don’t over-cook. Turn off the heat and add butter. Once butter is melted remove shrimp and shallot mixture to a warm bowl and set aside.

3. Place zucchini noodles in the same pan, add 1/4 cup water and salt & pepper. Heat over medium heat and cook until softened, but still slightly firm. Add back the shrimp and sauce, toss to combine.

4. To serve, twirl the noodles on a large fork and place in a serving bowl. Pour sauce over and garnish with lemon slices.


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