Lighter Shrimp Scampi with Zucchini, Squash and Whole Wheat Noodles

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.

Laura Taylor

Lighter Shrimp Scampi with Zucchini, Squash and Whole Wheat Noodles

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

Servings: 2

Course: Main Dish

Ingredients Equipment Method

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)

Equipment

• spiralizer
• large skillet

Method

 

1. Cook whole wheat pasta according to instructions. Drain and set aside.
2. 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.
3. Add stock. Allow to simmer until reduced by half, 2-3 minutes.
4. Season shrimp with 1/4 tsp salt and pepper and add to skillet. cook 3-5 minutes or until done, stirring occasionally.
5. Remove shrimp from skillet and set aside.
6. 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.
7. 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.
8. Add 1 tbs Parmesan and stir well to distribute. To plate, divide into two bowls and top with remaining Parmesan and parsley.