Zucchini Noodle Shrimp Scampi with Avocado Sauce is the perfect quick, healthy dinner that is ready in less than 30 minutes. Â Gluten Free, dairy Free, and paleo friendly.
I finally did it! Â I made vegetable noodles.
The sound of zucchini pasta or zoodles as they are also know, didn’t really have me running to the kitchen to whip up a batch.  Yes, I may have judged the humble zucchini noodle harshly. I may have thought zucchini pasta would be tasteless and a bit silly.
Now all I can say, why-o-why did I wait so long?
Zucchini noodle so simple, easy, healthy and darn good. Â Totally my jam! Â Soon to be yours too!
You can make your noodles using a mandolin, slicing thinly and then slicing a second time. Â You can use a hand-held spiralizer {I found one for $5.00 at my grocery store} which is as simple as shoving the vegetable in through the hole and twisting as you go. or you can buy a Veggie Pro Spiral Slicer, which is by far the easiest to use, but a bit more expensive.
You are going to love how fun and easy it is to cook with zucchini noodles. Â The avocado sauce is pretty darn awesome on top of these shrimp and noodles.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.Â
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- [br][b]Avocado Sauce:[/b]
- 1 avocados–halved, pitted and peeled
- 1 garlic clove, minced
- 1 bunch scallions, roughly chopped
- Juice of 1 lime
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- ½ cup chopped parsley, for garnish
- [br][b]Scampi[/b]
- 2 Tablespoons olive oil
- 1 pound jumbo shrimp, shelled and deveined
- 1 Tablespoon minced garlic
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup white wine
- 2 Tablespoons freshly squeezed lemon juice
- 2 medium zucchini, cut into noodles
- Chopped parsley, for garnish
- While the zucchini cooks, make the sauce: In the bowl of a food processor, pulse the avocados, garlic, scallions, lime juice and olive oil until smooth.
- Add 1/2 cup of water to the avocado mixture and process until smooth.
- Add the olive oil to a heavy pan over medium heat.
- Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly. Do not let your garlic burn
- Add the shrimp to the pan season with salt and pepper and cook until they turn pink on all sides, about 3 minutes each side
- Remove shrimp from pan, and set aside.
- Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes.
- Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Taste and if needed season more with salt and pepper.
- Divide between bowls and garish with avocado sauce and parsley and serve immediately.
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BROILED SHRIMP AND BROCCOLI WITH CASHEW SAUCE
Sofrito
Cannellini Bean and Radicchio Salad
Avocado Lime Cilantro Dressing
Grilled Bison Ribeye Steak
Arghh Amy. I STILL need to try the vegetable noodle/spiraliser antics and after seeing this recipe…I’m so keen! What a delicious sauce too- Anything avocados!
Oh my gosh this sounds amazing!!! LOVE the zoodles 🙂
What a great recipe!
Thanks Jennifer.
Great recipe! My partner is allergic to garlic so I eliminated that and added a little more parsley to strengthen the flavor. Thanks!!!
Glad you like it! Thanks for the substitution tip!
I love your easy recipe. But also try Shrimp Scampi Zucchini Noodles So delicious! Need to try this recipe!