This healthy recipe is a lightened-up + veggie-forward twist on classic pasta with scampi sauce. It is buttery and garlicky with a pop of lemon to brighten everything up. By using zucchini noodles, you reduce the carbs, but still get the flavorful and delicious scampi sauce to coat the zucchini, plus you can still twirl it up just like pasta! You will need a spiralizer to make the noodles- a vegetable slicer, that cuts strips resembling spaghetti strands, creating an alternative to standard pasta. This dish goes nicely with my Sheet Pan Shrimp Oreganata or my Shrimp Scampi!
- ~ 1 ½ lb zucchini noodles, (from about 4 medium-sized zucchini)
- 2 tsp extra-virgin olive oil
- 8 garlic cloves, thinly sliced
- ¼ tsp crushed red pepper flakes, or to taste
- 1 cup dry white wine or broth
- 8 tbsp butter
- 2 tbsp lemon juice
- salt, to taste
- 3 tbsp chopped parsley
- Freshly ground black pepper
In a large skillet over medium-high heat, add 2 tsp olive oil and add garlic and crushed red pepper and sauté until fragrant, about 1 minute. Add wine and let reduce by half, about 2 minutes.
Add the butter and stir until the butter is melted and the sauce is thickened, about 4-5 minutes more.
Add the zucchini noodles into the pan and toss to coat until they are heated through, about 3-4 minutes. Add the lemon juice and turn off the flame. Add salt, to taste.
Garnish with parsley and freshly ground black pepper.