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Lobster Scampi with Veggie Noodles

Sweet lobster, squash noodles, and a buttery lemon sauce come together in this low-carb twist on a seafood classic, all in 15 minutes.

Serves 4
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
277 calories per serving


> 3 tbsp olive oil
> 3 tbsp butter
> 1 1/2 tbsp minced garlic
> 1/3 cup dry white wine
> 3 tbsp lemon juice
> 2 (16 oz) pkgs yellow squash noodles
> 8 oz cooked lobster meat (precooked or picked from 2 medium lobsters), chopped
> 1/4 cup finely chopped parsley


In a 12-inch skillet, heat the oil and butter on medium until butter melts. Add the garlic. Cook 1 min., until golden, stirring often. Add the wine and simmer 4–5 min., until reduced.
Stir in the lemon juice and squash noodles. Season with salt. Cook 2 min., stirring occasionally. Stir in the lobster. Cook 2 min., until squash noodles are crisp-tender and lobster is heated through. Remove from heat.
Add the parsley and toss to combine. Season with salt and pepper to taste.

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