shrimp scampi with zucchini noodles



  • 4 T of olive oil
  • 1½ lbs. of shrimp, peeled & deveined
  • 2/3 cup of fresh basil, chopped
  • ½ cup of onions, diced
  • 2 garlic cloves, minced
  • 1 tsp of red pepper flakes
  • 1 pint of cherry tomatoes, sliced in half
  • 2 T of goat butter or olive oil
  • salt & pepper
  • 3 zucchini, made into noodles


  • To make zucchini noodles, use a mandoline slicer or zucchini noodler. Set noodles aside.
  • Heat a large skillet to medium high heat. Add 2 tablespoons of olive oil and the shrimp.
  • Immediately season shrimp with ½ teaspoon of red pepper flakes, salt & pepper. Add 1/3 cup of chopped fresh basil.
  • Saute each side for 2-3 minutes or until the shrimp turn opaque in color.
  • Remove shrimp from the pan and set aside.
  • Into the same skillet the shrimp were in add onions, saute from 3-4 minutes until translucent.
  • Next add garlic and saute with onions for 30 seconds.
  • Add in the cherry tomatoes, cover skillet and saute for 5 minutes or until tomatoes start to get somewhat soft and wrinkled looking on the outside.
  • Add shrimp back to the pan with 2 T goat butter or olive oil, ½ teaspoon of red pepper flakes, and remaining 1/3 cup of basil. Stir until butter melts.
  • Heat a large non-stick skillet to medium high heat. Add 2 tablespoons of olive oil to the pan and then zucchini noodles.
  • Saute for approx. 5 minutes, and remove.
  • Add noodles to the shrimp mixture, toss to coat and serve!


*Recipe adapted from Joyful Healthy Eats

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s