Two words – shrimp scampi! Who doesn’t like it? Unless of course you don’t like shrimp… that’s a whole other story. So typically a scampi is made with wine and lots of butter. In this recipe, I used chicken broth instead of wine to up the health benefits. You could serve this dish with some linguine if you are looking to add some carbs but the zucchini noodles go really well with it too.
Speaking of zucchini, if you are looking for a way to lose weight in a healthy way, it’s time for you to learn about the health benefits of Zucchini. Zucchini is well-known to reduce weight, yet boost the nutrient value of your diet. Moreover, it helps to enhance vision and prevent all the diseases that occur from vitamin C deficiency like scurvy, sclerosis, and easy bruising. It helps to cure asthma and has a high content of vitamin C, carbohydrates, protein, and fiber. It contains significant quantities of potassium, folate, and vitamin A, all of which are important for good health. When eaten regularly, it can effectively lower your homocysteine levels. You can read more about the health benefits of zucchini here.
- 2 tbsp unsalted butter
- 1 lb shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes, or more, to taste (optional)
- 1/4 cup chicken stock or white wine
- Juice of 1 lemon
- Salt, to taste
- Pepper, to taste
- 4 medium-sized zucchini, spiralized
- 2 tbsp freshly grated Parmesan
- 2 tbsp chopped fresh parsley leaves
- Melt butter in a large skillet over medium high heat.
- Add shrimp, garlic and red pepper flakes, if using.
- Cook, stirring occasionally, until pink, about 2-3 minutes.
- Stir in chicken stock and lemon juice.
- Next season with salt and pepper, to taste.
- Bring to a simmer and stir in zucchini noodles until well combined, about 1-2 minutes.
- Serve immediately, garnished with Parmesan and parsley, if desired.