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.
1) Anytime you can have lobster for dinner is seriously winning.
2) We all know how much I love my pasta, but swapping out high carb noodles for low carb zoodles on the reg is just plain smart.
Squash noodles are a revelation sent from the gods to keep a pasta-holic like me from constantly falling off the wagon. Not that they’re anything new at this point. I’ve talked about my love of spaghetti squash numerous times before (if you haven’t made my spaghetti squash with vegan alfredo sauce or spaghetti squash with lentil ragu yet…DO IT), but this is the first time actually I’ve posted a zucchini noodle recipe here.
Which is crazy because zucchini noodles appear regularly on our dinner menu at home. We especially love making shrimp scampi zoodles because it comes together super quickly and it’s just insanely delicious.
Well, I fixed that problem real quick. This lobster scampi is made exactly like shrimp scampi, only swapping out fancy ass lobster tails for the shrimp. And true to every other zucchini noodle recipe, your brain sort of thinks you’re having noodles but your tummy is thanking you for eating a plate full of vegetables.
If you don’t feel like splurging on lobster you can substitute about 3/4 pound of shrimp and make it exactly the same way. I know lobster is a treat, but that’s what makes this meal so fun and special. We all deserve to treat ourselves, and if that treat happens to be good for us too? Well so much the better.
- 2 tablespoons unsalted butter
- 2 pound lobster tails, removed from shell and chopped into large pieces
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- ¼ 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
- 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.
- 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.
- Garnish with Parmesan and parsley just before serving.
Products I recommend for this recipe: