Lighter Shrimp Scampi with Zucchini, Squash and Whole Wheat Noodles

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Today, I’m talking all things noodles – veggie noodles, that is. Zucchini and squash noodles, to be exact.

So, zoodles and…squoodles? I…guess?

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As “low-carb” diets receive more and more attention, so do recipes that include the need for a spiralizer. These nifty little kitchen gadgets can make quick work of a zucchini or squash – or a carrot, or beets, or, if we’re being honest, any number of vegetables, turning them into pretty little spirals of goodness that resemble pasta noodles. It goes a little like this:

Get ready…

Get set…

Go!

Pretty cool, right?

I use a 4-blade version of this Paderno World Cuisine spiralizer. I like it because it’s easy to use, easy to clean and easy to store. Oh, and by the way, my kids? They LOVE it when I use this thing. When I made this dish, they took turns – one spiralized the squash, the other did the zucchini. If they can do it, so can you.

As you’ll see in the recipe, I happily incorporated a handful of whole wheat noodles into the mix. In our house, we subscribe to the Mediterranean way of eating, so we don’t adhere to a “low-carb” lifestyle; we do, however, LOVE our veggies. For this dish, and in most others that include veggie “noodles,” my husband and I both prefer the variance of textures between the veggies and the pasta. A good balance of the two works really well.

If you make this recipe, snap a photo and share it on Instagram using @sew_yummy or #sewyummy. I’d love to see your pictures! Also, drop a rating or a comment if you feel so inclined.

Lighter Shrimp Scampi with Zucchini, Squash and Whole Wheat Noodles

Laura Taylor

A lighter version of a classic that'll leave you satisfied and smiling!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Main Dish

Servings 2

Equipment

• spiralizer
• large skillet

Ingredients

  

• 4 tbs extra virgin olive oil, divided
• 1/4 tbs unsalted butter
• 1 small shallot, diced
• 3 garlic cloves, chopped
• 1/4 cup reduced sodium chicken stock
• 1 lb medium peeled, deveined raw shrimp
• 1/4 tsp black pepper
• 1/2 tsp kosher salt, divided
• 1/2 cup cherry tomatoes, quartered
• 1 medium yellow squash, spiralized
• 1 medium zucchini, spiralized
• 2 tbs parmesan cheese, grated
• 1 tbs parsley, chopped
• 4 oz whole wheat spaghetti noodles (about 1/4 package)

Instructions

 

• Cook whole wheat pasta according to instructions. Drain and set aside.
• While pasta cooks, heat 2 tbs EVOO in a large skillet over medium heat. Add shallot and cook until softened (roughly 2 minutes). Add garlic and cook for 1 minute, constantly stirring.
• Add stock. Allow to simmer until reduced by half, 2-3 minutes.
• Season shrimp with 1/4 tsp salt and pepper and add to skillet. cook 3-5 minutes or until done, stirring occasionally.
• Remove shrimp from skillet and set aside.
• Add remaining 2 tbs oil and butter to the skillet and stir until butter is melted. Add tomatoes and cook 1-2 minutes or until softened. Remove from heat.
• Add zucchini and squash noodles, whole wheat noodles, shrimp and remaining salt to the skillet and stir (I used tongs to make this easy) until well combined.
• Add 1 tbs Parmesan and stir well to distribute. To plate, divide into two bowls and top with remaining Parmesan and parsley.

Keyword 30 minutes or less, dinner