Zoodles with Shrimp Scampi Sauce {Butter-Free!}

by Her Happy Balance on April 28, 2014

Good morning, friends! Did everyone have a nice weekend?! It was bright, sunshiny and beautiful in the City of Brotherly Love!

Today I am excited to share with you a total winner of a recipe. You know how when you try to “healthify” a favorite recipe, sometimes it is just a flop? That kale you tried to hide in the lasagna just makes the whole thing taste like dirt or subbing out normal flour and subbing in quinoa flour makes your cookies taste weird? Believe me, I’ve been there. Well, I am happy to report back that I healthified my shrimp scampi recipe and it tasted even better than my buttery version! I was tooting my own horn the whole night.

“Want to know what I put in it?!”

“Can you believe there is NO butter?!”

“These zoodles came out really well!”

What can I say, I am very humble. I will be the first one to admit when a recipe doesn’t work and I’m apparently the first one to admit when one is a success, too. It is what it is ๐Ÿ™‚

shrimp scampi

Shrimp Scampi Sauce
Serves 4
A delicious and butter-free shrimp scampi sauce to be served over pasta or zoodles!
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 2 Tbsp. Extra Virgin Olive Oil
  2. 2 Tbsp. Minced Garlic
  3. 1/2 Medium-Sized Yellow Onion, chopped
  4. 1 lb. Uncooked Shrimp, peeled and deveined
  5. 1/2 Cup Chicken Stock
  6. 1/2 Cup Dry White Wine
  7. 1 and 1/2 Tbsp. Lemon Juice
  8. 1 Handful Basil, coarsely chopped
  9. 1 Handful Italian Flat Leaf Parsley, coarsely chopped
  10. 1 Cup Cherry Tomatoes, halved
  11. Salt and Pepper to Taste
Instructions
  1. In a large pan, saute garlic in olive oil until it becomes fragrant - about 3 minutes. Add in onion and cook until onion becomes translucent. Add in all remaining ingredients except for the tomatoes. Cook until shrimp becomes pink, stirring frequently. Add in tomatoes, swirl them around a bit to warm them and cover them in sauce. Serve over pasta or zoodles. Top with grated parmesan cheese and crushed red pepper flakes if desired.
Notes
  1. I used pinot grigio as my wine. You could adapt this recipe to use frozen shrimp, which I have done in the past, but I prefer to use fresh shrimp if possible because they give it a sweeter taste.
Her Happy Balance http://www.herhappybalance.com/
In the past, instead of using chicken stock, I would use an entire stick of butter and additional EVO to make the sauce. I am convinced the chicken stock made all the difference. This wasn’t a greasy or oily sauce, and I didn’t miss any of the decadence from the butter, pinky promise! I chose to serve my sauce over top of zoodles, but I made regular pasta noodles for the manfriend – a his and hers pasta approach, if you will.

Zoodles with shrimp

Making zoodles is SUPER easy! You need approximately one large zucchini for each individual serving of pasta. So if you are looking to feed four people, purchase four large zucchinis.

Here’s what you do:
Attach the zucchini to your spiralizer {I use this one} and spiralize with the noodle setting of your preference – I chose the midsize setting for spaghetti-shaped zoodles. The trick to getting good zoodles, is removing as much water from the zucchini as possible. I put the uncooked zoodles into a one gallon Ziplock bag, sprinkle them with a tiny bit of salt, and wrap paper towels around them, then seal the bag. I let the zoodles sit for about a half an hour to an hour, and during this time the paper towels will absorb some of the water from the zucchini.

zucchini noodles

To cook my zoodles, I put a small amount of EVO in a pan, and sautรฉ the zoodles until cooked through but not mushy. Take your pan and drain off all the excess oil and water that cooks out from the zucks. Then I pat dry the zoodles with a paper towel, put the zoodles into a bowl and serve with sauce of choice. It is a teensy weensy bit time consuming, but the zoodles come out really well this way. I’ve tried them other ways and they were a bit too watery for my liking. Go with the paper towel drying method and you’ll be set. Plus you won’t feel guilty going for a second serving of “pasta” ๐Ÿ˜‰ 

Thoughts??
Favorite pasta shape? I really enjoy pappardelle.
Have you ever tried making zoodles or other veggie noodles?

Comments on this entry are closed.

Caitlin April 28, 2014 at 7:56 am

Mmm this looks great hun! Never would have thought to replace the butter in this with chicken stock and olive oil, so this is a scampi I would love (not a fan of butter sauces…they make my tummy unhappy). I think the only pasta I don’t love is the noodle variety (linguini, angel hair, etc)…I still don’t know how to eat those properly and always make a mess ๐Ÿ˜‰

Her Happy Balance April 28, 2014 at 12:58 pm

I hear yaโ€ฆI LOOOOOOVE butter (it’s the Paula Deen in me), but lots of just never sits well. And I’m so weird about my noodle thickness…I don’t like angel hair, but fettucine and linguini work for me.

Chelsea @ A Fit LittleOne April 28, 2014 at 9:15 am

I’ve never had zoodles, but I really want to try them! Maybe I’ll grab a couple zucchini from the garden this summer and try it out! I love how this recipe has no processed foods in it, definitely a winner in my book ๐Ÿ˜€

Her Happy Balance April 28, 2014 at 12:57 pm

Thanks, Chelsea! My spiralizer makes me so happy and it’s really inexpensive compared to most other kitchen utensilsโ€ฆit’s usually around $30-$35. I think you should #treatyoself!

The Zen Kat April 28, 2014 at 11:57 am

Now THAT is a success! I love when these healthy recipes work out. ๐Ÿ™‚

Her Happy Balance April 28, 2014 at 12:56 pm

Me too, girl! I appreciate them so much more now considering I’ve definitely made plenty of healthy recipes that just don’t work haha.

Amber April 28, 2014 at 12:20 pm

Now, THIS looks phenomenal ๐Ÿ™‚ Seriously! I can’t have butter so this is a good idea for me to try, is there a difference between using chicken stock and broth?
I LOVE ZOODLES, I have a paderno spiralizer, I also love spaghetti squash ๐Ÿ™‚

Her Happy Balance April 28, 2014 at 12:55 pm

Nope, chicken broth should work just fine ๐Ÿ™‚ It essentially acts as a vehicle to bulk the sauce up a bitโ€ฆthe flavor mostly comes from all of the garlic and herbs. Let me know if you give it a go!

Jaclyn @ BumpSweat April 28, 2014 at 12:29 pm

This makes me wish I wasn’t allergic to zucchini ๐Ÿ™ Oh well, I can always opt for my usual spaghetti squash

Her Happy Balance April 28, 2014 at 12:54 pm

Or what about yellow squash? Are you allergic to that? It tastes virtually the same ๐Ÿ™‚

Meredith N. April 29, 2014 at 8:37 am

I’ve already wanted to try Zoodles. Do they get soft like normal noodles?

Meredith April 29, 2014 at 10:03 am

Omg yum! the second I saw this picture I knew I’d need to make this. Zoodles look and sound so pretty!! Now I just need a spiralizer! My fave pasta shape is usually spirals but as a kid I was all about the elbows. Hehe have a good week pretty lady!

Meghan @ fitnesscrEATures April 29, 2014 at 1:28 pm

I have been DYING to make these and I clicked your link and will totes be buying that spiralizer for Bek as a surprise (don’t tell her). She’s been eyeing one and I’ll get it for her so she’ll feel obligated to make shizz for me. ๐Ÿ™‚ Also, this recipe is 100% a winner – though I’d use veggie stock, because, you know, I’m a bitch like that. Next, I am glad you shared this method for drying out the zoodles. I have made stuff with zucchini like hamburger patties veggie burger style and they just are soooo watery. Which, is great, but not for making things like this. Thirdly, I just had to google pappardelle noodles because, no, I didn’t know what they were and yes, big thick chunky noodles look DIVINE! I’m a huge bowtie fan because I love the texture they turn out.
Finally, had I been eating this with you, I would have happily patted your ego by raving about how awesome + healthy this dish is. You’re the best. Have an awesome week!!!

Bezzymates April 29, 2014 at 7:13 pm

This looks delicious! I love shrimp.

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