Green Yellow Squash Linguini W Shrimp Scampi
Transform your weeknight dinner routine with this vibrant and healthy Green Yellow Squash Linguini with Shrimp Scampi. This low-carb twist on a classic Italian favorite features tender zucchini and yellow squash "noodles," perfectly sautéed in a rich garlic-butter sauce with a bright hint of lemon zest and juice. Succulent shrimp, delicately seasoned and pan-seared, add a protein-packed punch to this light yet indulgent dish. The recipe is quick and easy, coming together in just 30 minutes, making it perfect for busy evenings. Garnished with fresh parsley and optional red pepper flakes for a touch of heat, this shrimp scampi recipe is a refreshing burst of flavor that’s as satisfying as it is healthy. Perfect for gluten-free diets or anyone looking to enjoy a lighter pasta alternative, this dish will quickly become a go-to favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Green zucchini
- 2 medium Yellow squash
- 1 pound Large shrimp (peeled and deveined)
- 2 tablespoons Olive oil
- 4 Garlic cloves (minced)
- 3 tablespoons Unsalted butter
- 2 tablespoons Lemon juice (fresh)
- 1 teaspoon Lemon zest
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
Instructions
Use a spiralizer, julienne peeler, or mandoline slicer to create thin, noodle-like strands from the green zucchini and yellow squash. Set the 'noodles' aside on a paper towel to absorb moisture.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil along with the minced garlic. Cook for 30 seconds or until fragrant, being careful not to burn the garlic.
Add the butter to the skillet and let it melt. Stir in the lemon juice, lemon zest, crushed red pepper flakes (if using), salt, and black pepper. Let the sauce come together for 1-2 minutes.
Gently toss the zucchini and yellow squash 'noodles' in the skillet with the garlic-butter sauce, cooking for 2-3 minutes just to warm them through. Avoid overcooking to prevent them from becoming too soft.
Return the cooked shrimp to the skillet, tossing them with the squash noodles and sauce until well coated.
Remove from heat and sprinkle with chopped fresh parsley. Taste and adjust the seasoning if needed.
Serve immediately as a fresh, flavorful main dish, optionally garnished with additional lemon wedges on the side.
Nutrition Facts
Calories |
1182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 2089 mg | 91% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 20.4 g | ||
| Protein | 119.4 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 3279 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
