Zucchini Noodle Shrimp Scampi with Avocado Sauce is the perfect quick, healthy dinner that is ready in less than 30 minutes. Gluten Free, dairy Free, and paleo friendly.
I finally did it! 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. Totally my jam! Soon to be yours too!
You can make your noodles using a mandolin, slicing thinly and then slicing a second time. 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. 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.
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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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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!