Shrimp Scampi Spaghetti (Gluten-free, grain-free)


Pasta, pasta, pasta! I am currently having an obsession. An obsession due to the incredible kelp noodles that have changed my life. I can’t get enough of them. My first “pasta” recipe with these incredible fat-free, gluten-free, low calorie and carb noodles was the Pesto Noodles With Roasted Tomatoes and Arugula. I continued to make that recipe almost every week….getting my pasta fix on! I am happy to report that I have a new (and equally delicious) pasta dish, Shrimp Scampi Spaghetti.


A healthy version of the classic pasta dish, which is simple to make but packed with flavor! And who doesn’t love shrimp scampi over pasta? Tons of garlic and parsley with just the right amount of lemon and topped with fresh parm (or vegan parm depending on your diet restriction). This will be your new go-to #winning dinner recipe that everyone will enjoy.



It’s so amazing to finally be able to eat my favorite childhood pasta dishes that I could no longer stomach (pun intended) and never feel like I’m missing out. So help yourself to seconds or even thirds! This guilt-free dinner will satisfy your pasta craving and keep you full and happy (and healthy!) each time.

1 package of kelp noodles
1 medium (fat) zucchini
1/2 pound of large shrimp, peeled and deveined
3 tablespoons of butter, whipped butter or palm shortening (if vegan)
2 1/2 tablespoons of good quality olive oil
1/4 cup of seafood stock
4 garlic cloves, minced
The juice of one lemon
The zest of 1/2 a lemon
1/3 cup of fresh parsley leaves, chopped
Salt & pepper to taste
1 tablespoon of Vegan Pesto or regular pesto (optional)
Fresh parmigiano or vegan parm (optional)

Start by soaking your kelp noodles in a bowl of cool water (for about 10 minutes). While your noodles are soaking, make your zucchini noodles with your spiral noodler (adding the zucchini noodles is optional. The dish will come out just as great if you omitted and just stuck to kelp. I just like to combine the two for some added color and texture). Drain the kelp noodles and put aside in a medium sized bowl. Put your zucchini noodles also aside in a separate bowl.

Next, season your shrimp with salt and pepper. Over medium heat, add your olive oil and butter to a deep 12-inch sauté pan. Once the butter is melted, add your minced garlic and let cook for 1 minute while stirring occasionally. Now add the shrimp and the 1/4 cup of seafood stock. Sauté the shrimp until pink on both sides (about 5 minutes), making sure to flip the shrimp half way through. Once the shrimp have cooked, remove them from the pan put keep them covered and warm in a separate dish. Make sure to keep the sauce in the hot pan.

Next, add your zucchini noodles and sauté for about 30 seconds. Then add your kelp noodles. Toss everything together well, distributing the sauce evenly. If you feel like there isn’t enough liquid because it evaporated with the heat, you can add another tablespoon (or so) of olive oil and/or butter. This is also where I like to add a tablespoon of pesto. This is optional, but I like adding a little bit of that basil goodness to shrimp scampi. Be sure to mix the sauce with the noodles well as it takes some time to distribute throughout the kelp noodles. Lastly, add the shrimp to pan along with the lemon, lemon zest and fresh parsley. Toss to combine and serve with fresh parmigiano cheese overtop and some additional chopped parsley. Viola! Enjoy this too-good-to-be-true “pasta” dinner.

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