Do you guys love shrimp as much as I do? I’ve already got one shrimp recipe up on here, but we can always use more, right? I had a hankering for shrimp scampi last week, but shrimp scampi alone is basically shrimp, butter, and lemon, and sometimes a massive bowl of pasta. So how could I get my shrimp scampi fix, but bump up the healthy factor? I threw in some stuff I already had handy, spiralized some zucchini, and ended up with what I’m calling “Healthy Shrimp Scampi Florentine!”
[Note this post may contain affiliate links. There’s also a printable version at the end of the post!]
Even my 18 month old loved this recipe! He likes shrimp… perhaps that makes him a strange 18 month old, but whatever. He tends to turn up his nose at meats and other protein sources, so if he’ll eat shrimp, then I’m all about it! 🙂
I know spiralizers aren’t something everyone has, but I LOVE mine. It makes interesting pasta-like variations of various veggies. I mostly use zucchini, sweet potato, or butternut squash, but you can spiralize just about anything that fits on the contraption! Check it out on Amazon here!
I also used my favorite (BIG) pan for this recipe. I use this thing pretty much every day, it is fantastic!
If you make this recipe, please let me know how it turns out for you by posting a comment! And if you like it, please share with your friends!
Need more recipe ideas? Check out my Recipe Page!
Shrimp Scampi gets a healthy upgrade, with some spiralized zucchini, cherry tomatoes, and spinach!
Heat 1T of butter in a large pan (with high sides) or a pot
Add the (thawed, if using frozen) shrimp in a single layer, cook for about 1-2 minutes
Season with salt and pepper to taste, and cook for a minute or two so everything comes together.
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