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Zoodles Scampi and Spinach
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5 from 2 votes

Zoodles with Scampi & Spinach

This is summer on a plate, and I can’t believe it’s not pasta. Taste the ocean with these fresh Scampi & Spinach Zoodles
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner, Lunch, Main Course
Cuisine: Italian, Mediterranean
Keyword: Baby Spinach, Fish & Seafood, Scampi, Shrimp, Zoodles, Zucchini, Zucchini Noodles
Diet: AIP, Dairy-free, Gluten-free, Grain-free, Keto, Low-Cal, Low-carb, PALEO, pescetarian, Whole30
Servings: 4 people
Calories: 258kcal


  • 1 lb shrimp medium, deveined and peeled
  • 3 zucchini large and cut into noodles or spiralized
  • 4 cups spinach baby spinach, fresh
  • 4 tbsp parsley Italian flat leaf, chopped
  • 1 onion large, chopped
  • 4 cloves garlic minced
  • 2 tbsp olive oil extra virgin
  • 1 tbsp butter
  • 1/2 tsp Himalayan salt adjust to taste
  • 1/2 tsp black pepper optional; adjust to taste
  • 1 lemon juiced


  • Heat up 1 tbsp of olive oil and 1 tbsp of butter in a large pan 
  • Saute the onion and garlic until soft and barely golden 
  • Add zoodles and stir frequently for 3-5 minutes or until “al dente” 
  • Sprinkle some salt and pepper
  • Remove everything from the pan and keep in a large pasta serving bowl
  • Add 1 tbsp of olive oil to the pan and saute the shrimp 
  •  As soon as they are pink, add the spinach and stir until they wilt 
  • Remove from stove and pour everything on top of the zoodles 
  • Add the parsley and lemon juice and toss it all together 


Serving: 1plate | Calories: 258kcal | Carbohydrates: 12g | Protein: 27g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 293mg | Sodium: 1237mg | Potassium: 752mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3516IU | Vitamin C: 62mg | Calcium: 242mg | Iron: 4mg