Looking for a quick weeknight dinner? We’ve got your back. This shrimp scampi with zucchini comes together quickly, so make sure you’ve got all your ingredients prepped and ready to go before you start cooking! Serve it over whole grain pasta, or swap the zucchini slices for zucchini noodles to keep it low-carb.
Ingredients
2
cups zucchini, sliced into thin rounds
1
lb shrimp, raw
2
T butter
2
T olive oil
3
garlic cloves, minced
1/3
cup chicken broth or dry white wine
1/4
cup fresh parsley
1
lemon, sliced into wedges
salt and pepper to taste
Steps
- Season the raw shrimp with salt and pepper to taste.
- In a large skillet with 1 T olive oil, saute the zucchini on medium-high heat with salt and pepper (to taste) for a couple of minutes until lightly browned. Set the zucchini aside.
- In the same skillet, lower the heat to medium. Melt the butter with the other tablespoon of olive oil and then add the garlic into the pan. Saute for about 1 minute, stirring frequently until the garlic is tender and fragrant.
- Add the broth or dry white wine to the pan. Bring the heat up to medium-high and simmer to let the sauce reduce for another minute or two. Stir frequently.
- Add the shrimp to the pan. Cook about 2-3 minutes on each side.
- When the shrimp are just cooked, toss the zucchini back into the pan with fresh parsley.
- Finish with a squeeze of fresh lemon juice. Serves four.
One serving contains 263 calories, 15 grams of fat, 5 grams of carbs and 27 grams of protein.
