Shrimp Scampi with Sourdough Spaghetti


Prep time: 20 minutes | Cook time: 20 minutes | 40 minutes start to finish | Serves 2-4 | Est. Calories per serving: 332-665



  • 1 bag raw large shrimp
  • 2tbsp. butter
  • 1 large clove fresh garlic
  • 1tbsp. chopped fresh parsley
  • S&P to taste


  • Grated Parmesan
  • Fresh parsley
  • Fresh cracked pepper


  1. Bring a large pot of salted water to boil, and cook the spaghetti according to the package instructions (about 8 minutes). While your spaghetti is cooking, pour the shrimp into a large bowl, and fill with cold water to thaw.
  2. Strain, add a splash of olive oil (to keep the noodles from sticking), and set aside.
  3. Wash zucchini(s), and get out your spiralizer! Spiralize the zucchini, remove the inner seeds, pat dry, and set aside on a dry tea towel (the more moisture removed, the better!). Remember when spiralized vegetables were the ‘it’ thing in 2016? I still love ’em! Speaking of which, this winter watch out for my spiralized scalloped potatoes – the prettiest Christmas dinner dish that will grace your table!
  4. Back to business – sauté the zucchini curls in a large pan with a pat of butter over medium heat until al dente, about 6 mins. Strain zucchini and set aside (leave in colander to continue draining liquid).
  5. Now that your spaghetti and zucchini are cooked and set aside, let’s turn our focus to the now-thawed shrimp. Shrimp: Remove the shrimp tails and shells, rinse, and add to a skewer. Prepare 1 skewer per person dining (we made 4 skewers).
  6. Put the skewers into a casserole dish for easy transfer to the barbecue. If not using a barbecue, put the skewers directly into a large pan on the stovetop.
  7. In a small bowl, mix butter, garlic and parsley. Melt 30 seconds in microwave, whisk, and brush onto the shrimp skewers.
  8. Bbq (or pan fry) shrimp 5-7 minutes, turning once, until cooked through (be careful not to overcook). Brush with more of the butter mixture after turning.
  9. Back in the pan, melt butter, and add garlic, wine, and lemon juice. Once bubbling over medium-low heat, add the zucchini and spaghetti back to the pan, toss well, and heat through.
  10. Serve with extra pepper, and enjoy! Not only does it taste wonderful, this dish is truly gorgeous and looks like it came straight out of a magazine!

See full blog post by Jamie Krause here. 

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