Veggie Noodle Shrimp Scampi

Recipe

Main Dish
Veggie Noodle Shrimp Scampi

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User Rating

4.33 out of 5 stars
Rate it:
24 ratings

Recipe Data

4
Servings
7min
Prep
20min
Total

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Description

Traditional shrimp scampi gets an update with Hy-Vee Short Cuts zucchini noodles and feta cheese.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
1 lbs.(51-to-60 ct.) Hy-Vee Fish Market shrimp, tails removed
¼ c.fresh lemon juice
1 tbsp.Hy-Vee Italian seasoning
¼ c.fresh parsley, chopped, plus additional for garnish
1 tbsp.Hy-Vee honey
Hy-Vee salt
Hy-Vee ground black pepper
3 tbsp.Gustare Vita olive oil, divided
2(1 lbs.) pkg. Hy-Vee Short Cuts zucchini noodles, water pressed out
2 tsp.fresh lemon zest
½ c.Hy-Vee Select feta cheese

Things To Grab

  • Large resealable plastic bag
  • Large skillet
  • Paper towels
  • Meat thermometer
  • 4 serving plates or airtight container for storage

Directions

  1. Place shrimp in a large resealable plastic bag. Add lemon juice, Italian seasoning, parsley, honey, and season with salt and pepper. Toss bag to coat shrimp; set aside.

  2. Add 2 tablespoons olive oil to a large skillet over medium heat. Add zucchini noodles, lemon zest, and season with salt and pepper. Cook 5 to 7 minutes, or until zucchini has softened and is crisp-tender. Remove from skillet. Top with feta cheese; keep warm. Wipe out skillet with paper towels.

  3. Add remaining 1 tablespoon olive oil to pan. Add shrimp and marinade to same skillet and cook until shrimp turn pink (145 degrees), about 5 minutes; discard marinade.

  4. Top zucchini noodles with shrimp and garnish with fresh parsley. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition facts

Servings

310 Calories per serving

Amounts Per Serving

  • Total Fat: 16g
  • Cholesterol: 240mg
  • Sodium: 450mg
  • Total Carbohydrates: 15g
  • Protein: 26g

Daily Values

0%
Vitamin A 15%
0%
Vitamin C 100%
0%
Iron 25%
0%
Calcium 20%

Recipe Source:

Hy-Vee Test Kitchen