질문하기
Garlicky shrimp scampi over zucchini noodles is the low carb swap that actually became more popular than the original. Lighter, fresher, just as satisfying.
Pat the shrimp dry with paper towels and season lightly with salt and black pepper.
Heat the olive oil and butter together in a large skillet over medium-high heat until butter is melted and bubbling.
Add the minced garlic and red pepper flakes; sauté for 30–40 seconds, stirring constantly, just until fragrant—do not brown.
Add the shrimp in a single layer. Cook for about 2 minutes on the first side, flip, and cook for 1–2 more minutes until pink and opaque. Remove shrimp from skillet and set aside.
Add spiralized zucchini noodles to the same skillet. Toss gently over medium heat for 2–3 minutes, just until barely tender but still crisp—it’s important not to overcook or they’ll get watery.
Return shrimp to the skillet, add lemon juice, and toss everything together for 30 seconds, just to rewarm and combine flavors.
Remove from heat, sprinkle with freshly grated Parmesan and chopped parsley. Serve immediately for best texture.
