Greek Shrimp Scampi with Zucchini Noodles
Shrimp sauteed with garlic and tomatoes served over zucchini noodles and topped with feta cheese and olives.
- 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
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.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
- 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.
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