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Zucchini Noodle Lobster Scampi

Zucchini Noodle Lobster Scampi

Lobster Scampi with a white wine butter sauce served over healthy zucchini noodles is such a treat to enjoy for dinner any night of the week.

Course Main Course
Cuisine American
Keyword zucchini noodles recipe, zucchini noodles with scampi, zucchini noodles with seafood
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 servings
Calories 400 kcal
Author Denisse Salinas

Ingredients

  • 2 tablespoons unsalted butter
  • 2 pounds lobster tails removed from shell and chopped into large pieces
  • 2 cloves garlic minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup white wine
  • Juice of 1 lemon
  • Salt and freshly cracked pepper to taste
  • 1 pound zucchini spiralized
  • 2 tablespoons freshly grated parmesan
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Melt butter in a large skillet over medium-high heat. Add garlic and red pepper flakes and cook for 1 minute. Add lobster and cook, stirring occasionally, for about 2-3 minutes. Remove lobster from skillet and transfer to a plate.

  2. Stir in wine and lemon juice and bring to a simmer. Stir in zucchini noodles and cook for about 1-2 minutes. Return lobster to skillet, and cook until warmed through. Season with salt and pepper.
  3. Garnish with parmesan and parsley just before serving.

Recipe Notes

  • Make sure that the flesh of your zucchinis is firm and the surface is free from defects like large indents.
  • Select large sized zucchini for maximum yield, but not too large. Zucchinis are high in moisture content, so oversized ones can become soggier after cooking when not connected to the skin. 
  • Don't overcook the zucchini noodles, otherwise, they'll get soggy.
  • After spiralizing your zucchini noodles, sprinkle them with a pinch of salt and let them rest in a colander for 10 minutes. It’ll help get rid of some of the excess moisture.  After resting, pat them dry with paper towels.
  • Get rid of the “seedy” noodles from the very center of the zucchini. They tend to get soggy pretty quickly when heated.