I did some math afterwards...1 serving size of Old Bay seasoning is 1/4 teaspoon...so the 3 Tablespoons the recipe calls for comes out to 36 servings! Rotate the zucchini constantly, grating all sides, until you reach the seeds in the center. Saute onion and garlic in hot butter mixture until softened, about 5 minutes. I have fond memories of going to our favorite local Italian restaurant as a kid and loving, like seriously loving, the shrimp scampi they served. Reminds me of a cioppino I used to order at a crab house in Philly many years ago - served it over spaghetti. The taste wasn't bad but for me I would use less of the spice mix next time. It was pretty good and I like salt but HOLY COW that s salty! Percent Daily Values are based on a 2,000 calorie diet. Very good! for added variety. Shrimp Scampi with Zucchini Noodles Recipe. https://www.justataste.com/skinny-shrimp-scampi-zucchini-noodles-recipe A healthy flair to a traditional scampi using 'zoodles.'. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Sauté the shrimp, until they evenly begin to show a pink color, about 3 minutes. 696 calories; protein 42.5g 85% DV; carbohydrates 14.7g 5% DV; fat 41.8g 64% DV; cholesterol 441.5mg 147% DV; sodium 2169.4mg 87% DV. Congrats! sheet pan shrimp scampi pour the sauce . … Excellent very much like a cioppino. Definitely a 5-star dish! Shrimp should be pink and some tomatoes will have started to burst open. I was nervous to make it as I didn't know how the zoodles would go over but truly they tasted just like pasta and amazed everyone at the table. I d make the recipe again but cut the old bay/salt wayway down. This healthy shrimp recipe a lightened-up, veggie-fied twist on classic shrimp scampi, a dish traditionally made with pasta, butter, lemon, more butter, garlic, and extra butter. Stir shrimp, wine, diced tomatoes, and seafood seasoning with the onion mixture; cook until shrimp turns pink, about 5 minutes. Add spinach, red peppers, etc. Stir 1/2 cup butter and lemon juice with the shrimp mixture; cook until the butter melts completely, 1 to 2 minutes. Pour in olive oil. I kept the … It went together quickly and easily. I drained off over 4 cups of liquid and there was still plenty left. Melt 1/4 cup butter with olive oil in a large pot over medium-high heat. Thank you. I made it exactly as the recipe stated. Add comma separated list of ingredients to include in recipe. Add the zucchini and cook until tender, about 5 minutes more. My husband and I really liked this dish. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Amount is based on available nutrient data. 2 pounds uncooked medium shrimp, peeled and deveined, 3 tablespoons seafood seasoning (such as Old Bay®), 4 zucchini, cut into spirals using a spiral slicer. Most people won't think twice about serving basic cornbread when is on the table. Melt 1/4 cup butter with olive oil in a large pot over medium-high heat. Bake in the oven at 400° for 10 minutes. Drain your diced tomatoes to reduce the excess liquid. this link is to an external site that may or may not meet accessibility guidelines. I did drain my zoodles for a while in a colander before cooking them. Add shallot; cook and stir until tender, 4 to 5 minutes. I may still be thirsty by then too. Heat the oil over medium-high heat in a large, nonstick skillet. Add comma separated list of ingredients to exclude from recipe. "4 zucchini" is too vague the ones I used were about 8 inches and it wasn't nearly enough zucchini for the amount of shrimp. I will make this again. Info. I was afraid the lemon would be overpowering but it was perfect. Add minced garlic; cook until golden, about 2 minutes. Bake the Sheep Pan Shrimp and Vegetables. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Top with Parmesan cheese. And then to add more salt after that yowza dude! The zucchini will still be a bit firm and just right. It tasted like it came out of a fine Italian restaurant. I followed the recipe BUT: even with draining and pressing the zucchini it was extremely watery more like soup. Melt butter in a large skillet over medium-high heat. Allrecipes is part of the Meredith Food Group. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Pretty straight forward and yummy. No leftovers we ate it all. Sheet Pan Shrimp Scampi w tomatoes & zucchini … Information is not currently available for this nutrient. Saute onion and garlic in hot butter mixture until softened, about 5 minutes. All that butter at the end is deliciousness but can be halved. https://inspiralized.com/baked-shrimp-scampi-with-zucchini-noodles It was good and full of flavor. You saved Shrimp Scampi Zucchini to your. Way way way down. Add the shrimp in and season with the salt, black pepper, red pepper, and garlic. Nutrient information is not available for all ingredients. Your daily values may be higher or lower depending on your calorie needs. (totaling 5760g of sodium!) This dish had a lot of flavour. Season the mixture with salt and pepper. Shrimp needs so little time to cook to stay tender I added the zucchini first and shrimp just last 5 min. Mangia!