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14Ingredients
25Minutes
130Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 1 shallot (finely chopped)
- 4 cloves garlic (minced, about 1 1/2 tablespoons)
- 1 lb. large shrimp (peeled and deveined with tails on, fresh or frozen and thawed)
- 1 tsp. kosher salt
- 1/2 tsp. red pepper flakes
- 1/4 tsp. black pepper
- 1/4 cup low sodium chicken broth (or white wine)
- 1/2 lemon
- 1/4 cup lemon juice (freshly squeezed)
- 1 1/2 lb. zucchini noodles (from about 4 medium zucchini)
- 1/4 cup fresh parsley leaves (chopped)
- 2 Tbsp. freshly grated Parmesan
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories130Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol10mg3% |
Sodium670mg28% |
Potassium630mg18% |
Protein5g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber3g12% |
Sugars6g |
Vitamin A25% |
Vitamin C90% |
Calcium10% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(8)
Tania 2 years ago
Fantastic recipe! Easy to make, and we really enjoyed. I’ll admit that I tossed the zucchini noodles with the salt and let rest for 30 min then drained (draws out the water), and tuned the pan off before adding them to shrimp (to avoid overcooking)
VersatileHomeChef 2 years ago
Turned out great, awesome flavor! I substituted plant-based noodles for the zucchini noodles which is a preference on our end. Topped with a smidge of fresh Parmesan will definitely be in the rotation.
Vickie 3 years ago
Oh so yummy!!! This was easy to make and really had a good flavor! We liked the “hotness” from the pepper flakes but I can see why others thought it was too hot.
Elsie Brown 6 years ago
This one was basic, I’m still searching for my perfect shrimp scampi recipe. What I liked about this one is it has enough sauce and you can slather it all over the noodles. Needed more salt.
Robin..W 6 years ago
Really enjoyed this recipe. I personally prefer less crushed red pepper flakes but I would definitely will make it again. I also tried it with feta cheese instead of parmesan --- still great.
I prefer the zoodles to be cooked more so next time I will cook them separately until almost done, then add to sauce.