Lighter Shrimp Scampi with Zucchini, Squash and Whole Wheat Noodles
A lighter version of a classic that'll leave you satisfied and smiling!
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.