Roasted Shrimp Scampi & Zoodles
10m prep 15m cook 25m ready
Roasted shrimp scampi served over spiralized zucchini noodles, finished with crumbled feta cheese. A quick and flavorful dish perfect for a light dinner.
Ingredients
- 1 1/2 lb spiralized zucchini
- 2 tbsp olive oil
- Kosher salt and pepper
- 20 large shrimp peeled and deveined
- 4 scallions thinly sliced
- 4 clove garlic thinly sliced
- 1 small red chile thinly sliced
- 2 tbsp dry white wine
- 1 tbsp lemon juice
- 4 oz feta cheese crumbled
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 485 mg
- Iron: 4.26 mg
- Magnesium: 71 mg
- Phosphorus: 423 mg
- Potassium: 922 mg
- Zinc: 3.17 mg
Let's Cook
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Step 1.
Heat the oven to 475°F. On a rimmed baking sheet, toss the spiralized zucchini with 1 tablespoon olive oil and ¼ teaspoon each salt and pepper; arrange in an even layer and roast for 6 minutes.
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Step 2.
While the zucchini roasts, in a bowl, toss the shrimp, sliced scallions, sliced garlic, and sliced red chile with the white wine, lemon juice, and ¼ teaspoon each salt and pepper.
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Step 3.
After 6 minutes, remove the baking sheet from the oven. Scatter the shrimp mixture over the zucchini, drizzle with the remaining 1 tablespoon olive oil, and sprinkle with crumbled feta cheese. Return to the oven and roast until the shrimp are opaque throughout, 5 to 7 minutes.
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