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Easy Butter Free Shrimp Scampi

High protein, good source of fiber

  1. Heat 1 tablespoon oil in a large skillet over medium heat. Add the garlic, cook stirring constantly for 1 minute. Add the wine, broth, and lemon juice and bring to a boil. Boil uncovered and cook undisturbed until reduced by half, about 2 minutes. Add the shrimp, and salt and pepper to taste; cook until the shrimp are just cooked through and pink, about 3 minutes, turning once halfway through cooking time. Transfer shrimp to a plate and set aside.
  2. Add the remaining 1 tablespoon oil to the skillet and add the tomatoes. Cook until just softened, about 1 minute. Add the zucchini noodles and cook until just heated through, 1 to 2 minutes; sprinkle with salt and pepper to taste, toss to combine. 
  3. Return shrimp to the skillet and cook until just heated through, about 1 minute. Toss to combine.
  4. Divide between 4 serving plates and top each with 1 tablespoon grated parmesan cheese and optional fresh chopped parsley.
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Prep time
5 minutes
Cook time
10 minutes
Calories
306 Kcal
Serves
4

Ingredients

  • 1 ¼ pound large shrimp, peeled and deveined
  • 2 tablespoon olive oil, divided
  • 3-4 cloves garlic, minced
  • ½ cup white wine
  • ½ cup low sodium chicken broth
  • ¼ cup freshly squeezed lemon juice
  • 1 cup cherry or grape tomatoes, halved
  • 8 cups spiralized zucchini noodles
  • 4 tablespoons grated parmesan, divided
  • Salt and black pepper to taste

Optional for garnish: chopped fresh parsley

Nutrition

  • Total fat: 11g
  • Saturated fat: 2g
  • Sodium: 349mg
  • Total carbs: 12g
  • Total sugar: 5g
  • Fiber: 3g
  • Protein: 34g

Instructions

  1. Heat 1 tablespoon oil in a large skillet over medium heat. Add the garlic, cook stirring constantly for 1 minute. Add the wine, broth, and lemon juice and bring to a boil. Boil uncovered and cook undisturbed until reduced by half, about 2 minutes. Add the shrimp, and salt and pepper to taste; cook until the shrimp are just cooked through and pink, about 3 minutes, turning once halfway through cooking time. Transfer shrimp to a plate and set aside.
  2. Add the remaining 1 tablespoon oil to the skillet and add the tomatoes. Cook until just softened, about 1 minute. Add the zucchini noodles and cook until just heated through, 1 to 2 minutes; sprinkle with salt and pepper to taste, toss to combine. 
  3. Return shrimp to the skillet and cook until just heated through, about 1 minute. Toss to combine.
  4. Divide between 4 serving plates and top each with 1 tablespoon grated parmesan cheese and optional fresh chopped parsley.
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