Shrimp Scampi over Spaghetti
Shrimp Scampi is a crowd-pleaser for a reason. With succulent shrimp, lemon, garlic, al dente spaghetti, and, of course, butter, what's not to love?! To boost the dish's nutrition and texture, Chef Ruben mixes in tangles of spiralized zucchini 'zoodles' with the spaghetti. They blend in seamlessly, and add a pop of color to the bright and tangy dish; even the pickiest eaters will love this one!
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients per serving
Ground Black Pepper
0.01 ozUnsalted Butter
0.58 ozWater
0.60 ozKosher Salt
0.01 ozLemon Juice (Bottle)
0.40 ozPeeled Garlic
0.08 ozSpaghetti Pasta
2.00 ozWater
for pastaKosher Salt
for pastaGround Black Pepper
0.01 ozPreparation
1. Lemon Butter Sauce
Finely chop the peeled garlic. In a small saucepan, melt the unsalted butter over medium heat. Add the chopped garlic and sauté until fragrant. Stir in the lemon juice, water, kosher salt, and ground black pepper. Simmer until slightly thickened. Set aside.
2. Spaghetti
Bring the water to a boil in a large pot. Add the kosher salt and spaghetti. Cook until al dente, then drain and set aside.
3. Prepare the Zoodles
Spiralize the zucchini and yellow squash to create zoodles. Heat the canola/olive oil blend in a skillet over medium heat. Add the zoodles, season with kosher salt and ground black pepper, and sauté until tender. Set aside.
4. For Shrimps
Finely chop the peeled garlic. Heat the unsalted butter in a large skillet over medium heat. Add the chopped garlic and shrimp. Cook until the shrimp turn pink and opaque. Stir in the lime juice, lemon zest, kosher salt, and ground black pepper. Continue to cook until the shrimp are fully coated and the sauce has thickened.
5. Assemble the Dish
In a serving bowl, combine the cooked spaghetti and zoodles. Top with the shrimp and pour the lemon butter sauce over the top. Garnish with finely chopped Italian parsley.
Nutritional facts
Protein
29g
Carbs
54g
Calories
637kcal
Fat
34.8g
Reviews
3.8
Based on 20 reviews
When the sauce is cold, it's hard to spread over the the dish, before heating both - I like both, but it's hard to get the combination together in any reasonable way.
10/15/26
Italian
