Skillet Shrimp Scampi with Zoodles

This is a recipe that comes together very quickly if you have a spiralizer, but a mandoline will still do the job. The scampi is actually quite pretty with its bright cherry tomatoes and green zucchini.

Makes 6 servings

• 3 medium zucchini
• 2 tablespoons butter
• ½ cup store-bought vegetable broth (or broth from Old-Fashioned Vegetable Soup)
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons minced garlic
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 pounds large shrimp, peeled and deveined
• 1 tablespoon lemon juice
• Halved cherry tomatoes, optional

Using a spiralizer, cut the zucchini into zoodles. Alternatively, you can cut the zucchini into thin strips with a mandoline or vegetable peeler. Set aside.

In a large skillet over medium-high heat, melt the butter. Add the broth, 1 tablespoon of the olive oil, the garlic, salt, and pepper and simmer, stirring, until heated through, 2 to 3 minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 3 minutes. Transfer the shrimp and sauce to a bowl and set aside.

Add the remaining 1 tablespoon oil to the skillet, add the zoodles, and cook over medium-high heat, stirring, just until they become tender, 3 to 5 minutes. Return the shrimp mixture to the skillet with the zoodles and cook, stirring, for another minute, until heated through.

Transfer to a serving bowl, sprinkle with the lemon juice, add cherry tomatoes, if using, and serve.

Nutritional Info (per serving)

Calories 212, fat 9.4 g, protein 30.9 g, carbs 2 g, fiber 0.4 g