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Shrimp Scampi Zoodles and Noodles (Gluten Free)

This shrimp scampi zoodles and noodles recipe is the perfect light and easy pasta dish. It’s full of fresh summer flavors like basil, lemon, garlic, and zucchini. This recipe takes 30 minutes to make and will please everyone!

shrimp scampi zoodles and noodles

This recipe is a twist on classic shrimp scampi. It still has tons of garlic flavor plus lemon and white wine, but it’s paired with fresh summer basil and served over a combination of pasta and zucchini noodles (zoodles).

Zucchini noodles are a great addition to your diet if you are looking to eat more vegetables. I love to add them to whole wheat or brown rice pasta to add volume, fiber, and nutrients to some of my favorite recipes. They pair really well with spaghetti because the noodles and zoodles all get tangled up together!

shrimp scampi zoodles

How to Make Zucchini Noodles

There are a few methods you can use to make zucchini noodles, depending on which kitchen tools you have.

  • Vegetable spiralizer machine. Just cut off the ends of the zucchini and push it through the machine This method allows you to also spiralize other vegetables, including harder ones like sweet potato. You can also make different sized noodles! But, it takes up a lot of cabinet space, and is a little difficult to clean.
  • Handheld spiralizer. This tool is a little cheaper and takes up less room than the tabletop vegetable spiralizer. It’s a great option to purchase if you have a small kitchen or are new to spiralizing! You won’t be able to spiralize as many types of produce with this option, though.
  • KitchenAid mixer attachment. If you have a KitchenAid stand mixer, you can purchase this attachment to make zucchini and other vegetable noodles! It’s more expensive than other options, but will take up less room than the full spiralizer machine.
  • Julienne peeler. This method is the most simple and requires just a simple julienne peeler. While your zucchini noodles won’t be as long and stringy, the julienne peeler method will give you thin strips of zucchini to add to your meals.
zucchini noodles

Once your zoodles are prepared, all you need to do is cook your pasta and shrimp. The shrimp is sautéed right from frozen with plenty of garlic, fresh lemon juice, and white wine for that classic shrimp scampi flavor. When the shrimp is done, toss the pasta and zoodles in the pan to coat everything in the scampi sauce, and serve!

Main Ingredients + Some Nutrition Notes

  • Zucchini: Zucchini is a super hydrating vegetable – it is made of over 90% water! It’s also a good source of both soluble and insoluble fiber. Just like all veggies, it’s packed with plenty of vitamins, minerals, and antioxidants.
  • Shrimp: Shrimp is a high quality source of lean protein – one 3 oz serving has 18 grams! Shrimp is also one of the best food sources of iodine, which is a nutrient essential for thyroid health. While shrimp is high in cholesterol, it will not greatly affect body cholesterol levels, because it is low in saturated fat.
  • Garlic: Garlic has been used for medicinal purposes for ages. It contains sulfur compounds, which may help prevent and lessen the severity of illnesses like the flu or a cold. It also contains antioxidants that may promote brain health and prevent dementia.
  • Lemon
  • White Wine
  • Olive Oil
  • Brown Rice Pasta
shrimp scamp zoodles and noodles

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Shrimp Scampi Zoodles and Noodles (Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: serves 3 1x
  • Category: Main Dish

Description

This shrimp scampi zoodles and noodles recipe is the perfect light and easy pasta dish. It is full of fresh summer flavors like basil, lemon, garlic, and zucchini. This recipe takes 30 minutes to make and will please everyone!


Scale

Ingredients

  • 1 tbsp olive oil
  • 16 large frozen shrimp
  • 5 cloves garlic, minced
  • 1 shallot, minced
  • Salt
  • Pepper
  • Zest of 1 lemon
  • Juice of half a lemon
  • 1/2 cup dry white wine
  • 1/2 pound brown rice or whole wheat spaghetti 
  • 2 large zucchinis, spiralized
  • 1 large handful fresh basil, chopped
  • 1 tsp red pepper flakes
  • 3 tbsp shredded parmesan cheese

Instructions

  1. Heat olive oil on medium heat in a large skillet.
  2. Add garlic, shallots, and salt and pepper to taste, cooking 1-2 minutes until fragrant, stirring and being careful not to burn.
  3. Add shrimp to the pan in an even layer. Cook for 2-3 minutes per side until pink and opaque. 
  4.  Add lemon zest, lemon juice, and white wine. Simmer shrimp in wine until it has reduced by half.
  5. Meanwhile, cook pasta according to package instructions. 
  6. Reduce pan with shrimp to low heat, and toss in zoodles until they start to soften, about 1 minute. 
  7. Remove from heat and toss in cooked pasta, using tongs to evenly coat each strand.
  8. Serve immediately, and garnish with plenty of fresh basil, red pepper flakes, and parmesan cheese. 

Keywords: healthy shrimp scampi, shrimp scampi zoodles, zoodles, zucchini noodles, gluten free

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Shrimp Tacos with Spicy No-Mayo Slaw and Guacamole

Happy Taco Tuesday! Ben and I made these tacos for football Sunday when we had his brother over to watch the Patriot’s game (living with Ben = surrendering the TV every Sunday during football season). We had just come home from grocery shopping at Trader Joe’s, where we picked up groceries for the week and a few staples to have on hand. I shared more details on my stories Sunday, but we ended up spending 98 dollars on our entire grocery haul. If we planned correctly, this will last us most of our meals for the week, for less than 50 dollars per person. I’m great at shopping and meal planning for myself, but including another person (who is larger than I am and therefore eats more food) in this weekly task is totally new to me. I’m lucky that Ben is not a picky eater and enjoys healthy and vegetarian meals, but I want to make sure he feels satisfied and fulfilled by what we are cooking each week. I see this as a new challenge to tackle together!

When planning meals for those with varied dietary restrictions and tastes, I find that “build your own” meals are a really good option. Preparing a bunch of different, simple sides is a great way to allow your guests to add ingredients to their meals based off of their preferences. Tacos are a great example, because you can prepare multiple add-ins, such as beans, different protein options, a few veggie options, guacamole, avocado, cheese, salsas and sour cream. Another easily customizable meal is build your own pizzas (provide regular/whole wheat/gluten free crust and a few options for sauces, cheeses, veggie and meat toppings). Your guests have more control over what they would like to eat, and the hands on process of customizing your meal can be really fun!

These tacos took 30 minutes or less to prepare. We made the shrimp, guacamole and slaw from scratch and, included pre-made pico de gallo and canned beans to make for a speedier meal. We enjoyed this meal as tacos for lunch during the game, then had leftovers in the form of taco salads for dinner. Because you can never have too many tacos!

Ingredients:

Slaw

  • ½ cup plain Greek yogurt or skyr (I used Siggi’s dairy)
  • ½ - 2 tsp hot sauce (use more if you like spicy food)
  • 1 tsp taco seasoning
  • ½ tsp garlic salt
  • Juice of ½ lime
  • 3 cups cabbage, thinly sliced (we used Trader Joe’s bagged cabbage, which has a mix of red and green cabbage and carrots)
  • ½ tbsp jalapeño, minced

Guacamole

  • 2 ripe avocados, halved and pits removed
  • 1 clove garlic, minced
  • 2 tbsp cilantro, chopped
  • ¼ cup red onion, diced
  • Juice of 1 lime
  • Salt to taste
  • 1 plum tomato, seeds removed and diced

Shrimp

  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • ½ cup red onion, diced
  • 1 bag peeled and deveined frozen shrimp
  • 1 tsp Primal Palate Adobo seasoning
  • 1 tsp garlic salt

Pre-made pico de gallo, canned beans and corn tortillas for serving

Instructions:

  1. Prepare the slaw: In a small bowl, combine yogurt, hot sauce, taco seasoning, garlic salt and lime juice. Stir well to combine. Place cabbage and jalapeño in a mixing bowl, then toss with yogurt sauce. Set aside.
  2. Prepare the guacamole: Place 3 avocado halves in a mixing bowl with garlic, cilantro onion, lime juice and salt. Mash well with a fork. Add in diced tomatoes plus the remaining avocado half, cubed. Stir to combine.
  3. Prepare the shrimp: heat olive oil in frying pan on medium heat. Add garlic and onion and sauté for 2 minutes. Add shrimp, Adobo seasoning and garlic salt. Stir occasionally until shrimp is fully cooked, about 5 minutes.
  4. Heat tortillas in a frying pan or oven (optional). Set all your prepared ingredients on the counter, and have your guests build their own tacos!

 

I hope you guys give this easy taco recipe a try! Tag @daisybeet on Instagram so I can see your creations 🙂