Thai Shrimp Scampi

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Pasta is one of those dishes that you assume you can’t eat while dieting, especially a dish like shrimp scampi that usually comes in a buttery, garlicky sauce that drips from your fork when you eat it. Ahhhhh, yum. Can’t you practically see and smell it in your mind right now? The key to reinventing these types of recipes is to keep the flavor while cutting back on other areas like butter and oil.

That way you don’t sacrifice flavor when you make modifications. Since I love all things Thai, I wanted to try playing around with those flavors in a shrimp scampi dish. To keep the calories low, I also pulled out my handy dandy spiralizer to make zucchini noodles. The result was a garlicky, drippy delicious dish with tons of flavor, veggies for crunch, and of course pasta in the mix.

Thai Shrimp Scampi Thai Shrimp Scampi

  • 4 oz (112g) uncooked spaghetti noodles
  • 1 Tbsp olive oil
  • 2 cups (240g) asparagus, cut into 1 inch pieces
  • 1 tsp dried lemongrass OR 1 Tbsp fresh lemongrass, minced
  • 1 tsp minced garlic
  • 2/3 cup cashew milk
  • 1 Tbsp green curry paste
  • 12 oz shrimp, peeled and tails removed
  • 4 cups (400g) spiralized zucchini
  • 1/2 cup chopped cilantro

Cook the spaghetti according to package directions and drain well. Heat a pan over medium heat and add the olive oil. Swirl pan to coat. Add the asparagus, lemongrass, and garlic and cook for about 1 – 2 minutes.

Add the cashew milk, curry paste and shrimp. Bring to a boil and simmer for 3 – 5 minutes until the shrimp are cooked thoroughly. Remove from heat and toss with the spaghetti and zucchini noodles. Sprinkle with the cilantro and serve in bowls.

Makes 4 servings at approximately 230 calories – 17g protein, 27g carbs, and 6g fat.

If you don’t have a spiralizer (Gasp, seriously?! I use mine all the time.), you can use a peeler or mandoline slicer to shred your zucchini. Or you could just double the amount of pasta and have the full on noodle experience. The Kid didn’t even notice the zucchini hidden in her bowl of scampi so you don’t miss out on much with the blend. 😉

If you’re looking for more reasons to make the leap to a spiralizer, try my Saffron Quinoa or Pork Paprikash. You can also search for “spiralizer” in that box over on the right and find a bunch more. Like I said, I love mine. 🙂

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