Hasty Tasty Shrimp “Campy” ☺

Handheld vegetable spiral slicer by Spiralife

Handheld vegetable spiral slicer by SpiraLife

I previously posted about my new spiral vegetable slicer, the SpiraLife. Today I challenged my husband to try my lightened, low-carbohydrate version of shrimp scampi. He had his doubts. He loves his pasta, and substituting spiral-cut squash didn’t appeal to him. But he’s a good sport.

I call this dish “campy” because it’s a fake-out, and I also thought the name “shrimp campy” cute. You may call it anything you wish, but please give it a try. It’s healthful, filling, and tasty.


Hasty Tasty Shrimp “Campy”

Serves 2


  • 2 medium zucchini, spiral-cut into noodles
  • 3 cloves garlic, minced or grated
  • 10 oz. frozen cooked salad shrimp (no need to thaw)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup shredded Parmesan cheese
  • salt & pepper



  1. Rinse and drain the zucchini. The rinse water clinging to it should be sufficient to create the steam to cook the “pasta” without overcooking it.
  2. Steam the zucchini in a covered, 2-quart saucepan over low heat for 10-12 minutes or until tender. 
  3. Meanwhile, heat the olive oil in a medium-size saute pan over low heat. Add the frozen salad shrimp, salt, pepper, and minced garlic.
  4. Remove saute pan from heat as soon as the shrimp are warmed. Do not overcook.
  5. Toss cooked zucchini “pasta” with the shrimp. Serve garnished with the Parmesan cheese.


The verdict? My husband admitted it tasted better than he expected. He even said I could make it again. So there you have it: Shrimp “Campy” without the high-carb pasta! And it sneaks an extra serving of vegetables into your daily diet.

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Filed under scampi, Shrimp, Zucchini

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