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I have this weakness when I am trying to eat meals that are lower in carbohydrates.  And that weakness comes in many forms: paparadelle, farfalle, angel hair, orecchiette, penne, and so many more. Pasta, yup, my weakness is pasta.  Enter zucchini noodles. Have you tried them yet?  They are amazing, really they are!  They have a texture that is similar enough to pasta to keep me happy and I can twist them around my fork just like noodles! (Which is very important.)  Plus, the zucchini flavor is (in my opinion) super mild which makes it a perfect pasta-substitute base.  However, if your not convinced, or you’ve tried them and you dislike them, you can totally use regular pasta noodles for this recipe.  I’ve done it before and it still tastes amazing.

The first step is to prepare the noodles (but don’t cook them yet).  If you want to give the zucchini noodles a try then the easiest way to make them is using a spiralizer.  I use a small hand-held grater version because my family is still small and it works like a charm.  However, if I was making this dish for a large family or group of people then I would invest in a larger spiralizer. You could also use a potato peeler if you want, but honestly that would take quite a bit more work and time.  I tried to find the one I bought on Amazon, but found a million different ones that looked exactly the same I swear! So here is the link to one of them that looks just like the one I have:

Click here to Purchase: Kitchen Active Spiralizer Spiral Slicer, Green

Next you heat 1 tablespoon olive ion in a large saute pan over medium-high heat. Then add the green onion and garlic and sauté for two minutes, or until fragrant, stirring occasionally. Add shrimp and promptly season with the salt and pepper then continue sautéing for 3-4 minutes, or until the shrimp is pink on both sides and no longer opaque.  If you like your shrimp scampi spicy then I would suggest adding 1/4 teaspoon crushed red pepper flakes with the salt and pepper when you season your shrimp.  It will give the dish a nice “kick” that I think isn’t too overpowering of the other flavors.

Afterwards you pour in the chicken stock, lemon juice, and lemon zest, and stir to combine. Let it all cook for an additional minute to boil down.  For the zucchini noodles you get a separate large sauce pan and heat 1 tablespoon olive oil over medium-high heat. Then add all the zucchini noodles and season with salt and pepper. Cook for 2-4 minutes until desired texture. Stir occasionally.

Serve the shrimp scampi over a pile of zucchini noodles and top with a bit of chopped parsley and grated parmesan.