Mock Shrimp Scampi Pasta

I’ve been trying to change things up for healthy recipes, but for some reason my mind always goes to pasta. The other night I made up a little mock dish of some shrimp scampi pasta. I decided to go with some zucchini noodles to keep it on the healthy side. I’m the type of person who likes to take almost any type of short cut I can, so yes I bought a bag of frozen zucchini noodles. This is my first time ever messing with zucchini noodles, so I look at the back of the bag to see how many servings the bag contained and it said 4, so I’m like okay this is perfect. …It was not 4 servings, you guys. First of all I have a husband that eats at least 2 servings any time I cook dinner…and this bag was MAYBE a serving and a half. I was so disappointed. Although I did not have enough food made for dinner, we still split what I had made, and it was GOOD.


Ingredients (serves 3-4):
(Don’t forget anytime I give measurements, they are just an estimate..because I just throw things together..I should probs start measuring things lol) IMG_0648

1 tbsp Olive Oil
2 tbsp Butter
1 tbsp Minced Garlic
1 bag Shrimp (about 1 lb)
1 pinch Red Pepper Flakes
1/4 cup Dry White Wine
1 Lemon
2-3 bags Zucchini Noodles
Salt and Pepper to taste
1 pinch Parsley


  1. Heat skillet to a medium-high heat and add olive oil, butter, and garlic to pan. Let butter melt.
  2. Put shrimp in pan and let cook a couple minutes on each side, while sprinkling red pepper flakes over shrimp.
  3. While shrimp is cooking, cook zucchini noodles per instructions on back of bag.
  4. Once shrimp is done, take out of pan.
  5.  Add white wine and squeeze lemon into skillet to de-glaze and let simmer a couple of minutes.
  6. Add zucchini noodles and let cook for just a couple minutes, to absorb the flavors, then add shrimp and stir.
  7. Season with salt and pepper, then top it off with a little parsley and voila! Dinner esss served.


I hope you guys enjoy and don’t forget to scroll down and subscribe! 🙂

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