Shrimp Scampi is a long time favorite for both me and my husband. First of all it is shrimp — tasty little darlings and only about 10 calories a piece. Fried, boiled, broiled or grilled I LOVE me some shrimp!! But saute them in a pan with some fresh garlic and Tuscan herbs and they become this flavorful ambrosia. The trouble with Scampi is that it has added calories from gluten laden flours and lots of fats. So I devised a gluten free version I can serve with my zucchini pasta.
I am madly in love with my Spirooli Slicer and Peeler, if you do not have a spiral slicer, do not despair, you can use a vegetable peeler to make noodles out of zucchini as well. Two zucchinis equals a big bowl of luscious zucchini noodles which are an excellent low calorie, gluten-free pasta substitute. You can eat them raw, blanch them or my favorite is a quick saute to heat them through. If you do use a spiral slicer like I did, you will have a center piece bored out of the zucchinis that you can slice into pill sized pellets and cook into the sauce.
Living on the coast fresh shrimp is pretty easy to come by, but if fresh is not an option use frozen just thaw it first. Start with 1 pound of jumbo shrimp. Mine are cleaned and de-veined but still have their shells on, We fell in love with the Shrimp Trucks on Oahu and they always leave the shells on. This adds some extra calcium to your pot and they come off easily after they are cooked. We like to do it Shrimp Truck style and suck off the seasonings and then eat the shrimp. If you prefer to shell yours first then do so with my blessing. 🙂
Get out your non stick saute pan and heat 1 tablespoon Olive Oil and a teaspoon of unsalted butter or you can substitute vegan butter. I use an enamel coated pan for all my sauteing. Dice up your excess zucchini into “pills” and toss in the pan with 1 tablespoon dried shallots, 1 tablespoon Roasted Tomato flakes, 1 tablespoon Tuscan seasoning (Italian seasoning + Red Pepper Flakes), a couple grinds of smoked sea salt and a couple grinds of white pepper. Saute until your zucchini “pills” begin to soften.
Add ¼ cup dry white wine and 2 tablespoon lemon juice to the pan and let it bubble for a minute. Once the sauce bubbles toss in your shrimp and stir them around to thoroughly coat them with flavor and to cook them evenly. When the shrimp turn pink they are done… pull them out and stow them in a small dish for now and lower your heat.
Snip the zoodles down to size (they are crazy long otherwise, remember we are making pasta not a vest!) Saute the zoodles in the same pan you made your scampi in — use tongs to keep them moving and distribute the sauce on the bottom. A couple of minutes or so is enough. Add the shrimp back to the pan and VIOLA!! Gluten Free Skinny Shrimp Scampi. Bon Appétit!
Ingredients & Instructions:
- 1 lb Jumbo Shrimp
- 2 Zucchinis, spiral sliced
- 1 T Olive Oil
- 1 t Unsalted Butter, melted (can sub vegan butter)
- 1 T Dried Shallots
- 1 T Roasted Tomato Flakes
- 1 T Tuscan Herb Seasoning (Italian herbs + red pepper flakes)
- Smoked Sea Salt & White Pepper to taste
- ¼ C Dry White Wine
- 2 T Lemon Juice
- Wash and dry zucchini. Spiral slice them into a pile of zoodle noodles.
- Dice up the excess zucchini centers into pills
- Warm oil and butter in a saute pan and toss in zucchini pills and shallots, tomato flakes and Tuscan seasoning. Add a couple grinds pf smoked salt and white pepper. Saute zucchini pills until they soften,
- Stir in the wine and lemon juice and bring to a bubble.
- Toss in the shrimp and stir frequently to thoroughly coat them in seasonings and to cook evenly. When they turn pink, remove them from the pan, set aside and lower your heat.
- Snip zoodles down to size with a pair of kitchen shears.
- Toss your zoodles into the shrimp pan with all the seasonings, use a pair of tongs to keep it moving and distribute your sauce throughout the zoodles. You are not trying to cook the zoodles, but merely heat them.
- Add the shrimp back to the pan and toss to warm all and you are ready to serve