Is there anything better than shrimp scampi on a warm summer night? It’s filling, yet surprisingly light! And when you serve it over a pile of fresh zucchini noodles, you will feel no guilt in sopping up the sauce with an extra crusty piece of bread. Shrimp scampi with zucchini noodles, get in my belly now!!
This recipe is not for people who are afraid of garlic. The insanely fragrant sauce is made up of oil, butter, red pepper flakes, and a ton of minced garlic. It compliments the shrimp beautifully, and honestly you will be surprised by how delicious this is with zucchini noodles!
The noodles cook up quickly in a large non-stick skillet, but then completely mirror the texture of al dente pasta. You’re left with lots of vegetables, no carbs, and a perfect vessel for eating up that flavour-packed sauce. This is one recipe you will be making over and over again during the summer months!