Go Back
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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
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.