Just like the classic version, 20-minute shrimp scampi zoodles are buttery and bright—minus the carbs. Whip them up in a single skillet for a satisfying lunch or dinner.

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20-Minute Shrimp Scampi Zoodles

Servings: 4 servings

Time:

Ingredients:

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

3 garlic cloves

Zest and juice of 1 lemon

⅓ cup dry white wine

1½ pounds large tail-on shrimp, peeled

Kosher salt and freshly ground black pepper

3 pounds zucchini, spiralized

Lemon wedges, as needed for serving

⅓ cup chopped fresh parsley

Directions:

1. In a large skillet, melt the butter over medium heat. Add the olive oil and garlic; cook until fragrant, 1 minute.

2. Add the lemon zest, lemon juice and wine; bring to a simmer. Simmer until the liquid is almost completely reduced, about 3 minutes.

3. Add the shrimp and sauté until just cooked, about 3 minutes. Season with salt and pepper. Transfer to a bowl.

4. Add the spiralized zucchini to the pan and season with salt and pepper. Cook, tossing occasionally, until tender, about 5 minutes. Return the shrimp to the pan and toss to combine.

5. Serve immediately, garnished with lemon and parsley.