Greek Shrimp Scampi with Zucchini Noodles
Shrimp sauteed with garlic and tomatoes served over zucchini noodles and topped with feta cheese and olives.
Servings: 4
Ingredients
- 1 and 1/4 pounds of medium to large shrimp peeled and deveined
- 2 teaspoons olive oil
- 14 ounce can of tomatoes undrained, crushed
- 2 teaspoons garlic minced
- 1/2 teaspoon oregano dried
- salt and pepper to taste
- 3 zucchini spiralized into noodles
- 1/3 cup feta cheese crumbled
- 1/3 cup kalamata olives halved
- Optional garnishes: chopped parsley and lemon wedges
Instructions
- Heat the olive oil in a large pan over medium-high heat.
- Add the shrimp and cook for 2-3 minutes or until just starting to turn pink.
- Add the garlic and cook for 30 seconds more. Season to taste with salt and pepper.
- Add the crushed tomatoes and oregano and simmer for 2-3 minutes or until sauce is bubbling Add more salt and pepper to taste if needed.
- Heat another pan over medium-high heat and add the zucchini noodles. Season generously with salt and pepper to taste. Cook, stirring occasionally until noodles have just started to soften, 3-4 minutes.
- To serve, divide the zucchini noodles between 4 bowls. Spoon the shrimp and tomato mixture evenly over the bowls and top with feta cheese and olives. Serve, garnished with chopped parsley and lemon wedges if desired.
Notes
- The best way to defrost frozen shrimp is in a colander in the refrigerator overnight.
- Tossing the raw shrimp in baking soda before cooking gives the shrimp a firm, snappy texture
- Serve with zoodles, or regular pasta, with a simple green salad or crusty bread.
- Take care not to overcook the shrimp or they'll become rubbery.
Nutrition
Calories: 128kcal | Carbohydrates: 13g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 469mg | Potassium: 674mg | Fiber: 3g | Sugar: 8g | Vitamin A: 605IU | Vitamin C: 35.9mg | Calcium: 131mg | Iron: 2.1mg