Name: Zucchini Noodle Shrimp Scampi
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb Large shrimp, peeled and deveined; 4 medium Zucchini, spiralized into noodles; 4 cloves Garlic, minced; 3 tbsp Unsalted butter; 1 tbsp Extra virgin olive oil; 0.25 cup Dry white wine; 1 tbsp Fresh lemon juice; 0.25 tsp Red pepper flakes; 2 tbsp Fresh parsley, chopped; 0.5 tsp Salt and black pepper

"This vibrant Zucchini Noodle Shrimp Scampi features succulent shrimp tossed in a rich garlic-lemon butter sauce over tender spiralized zoodles. It's a light, nutrient-dense alternative to the classic Italian favorite that doesn't sacrifice any of the bold, savory flavors you crave."

Ingredients

Qty	Item
1 lb 450 g	Large shrimp, peeled and deveined
4 medium 600 g	Zucchini, spiralized into noodles
4 cloves 12 g	Garlic, minced
3 tbsp 42 g	Unsalted butter
1 tbsp 15 ml	Extra virgin olive oil
0.25 cup 60 ml	Dry white wine
1 tbsp 15 ml	Fresh lemon juice
0.25 tsp 0.5 g	Red pepper flakes
2 tbsp 8 g	Fresh parsley, chopped
0.5 tsp 2 g	Salt and black pepper

How to Make Zucchini Noodle Shrimp Scampi

Pat the shrimp dry with paper towels and season with salt and black pepper.

In a large skillet over medium-high heat, add the olive oil and 1 tablespoon of butter. Once hot, add the shrimp in a single layer and sear for 1-2 minutes per side until pink and opaque. Remove the shrimp and set aside on a plate.

In the same skillet, add the remaining 2 tablespoons of butter. Stir in the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.

Pour in the white wine and lemon juice. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes to slightly reduce the liquid.

Add the zucchini noodles to the skillet. Toss gently for 2-3 minutes using tongs until the noodles are just tender and heated through. Avoid overcooking to prevent them from becoming watery.

Return the cooked shrimp to the pan and toss with the parsley to combine. Serve immediately, optionally garnished with extra lemon wedges.

·
To prevent watery zoodles, salt them 10 minutes before cooking and squeeze out excess moisture with a clean kitchen towel.
·
Don't overcook the shrimp; they only need about 2 minutes per side to stay tender and juicy.
·
Use a dry white wine like Pinot Grigio or Sauvignon Blanc for the most authentic scampi flavor.
·
If you don't have a spiralizer, you can use a vegetable peeler to create thin zucchini ribbons instead.

Frequently Asked Questions

Can I make this recipe alcohol-free?

Yes, you can substitute the white wine with chicken broth or vegetable broth for a similar depth of flavor.

How do I store leftovers?

This dish is best served fresh as zucchini noodles release water over time. However, you can store leftovers in an airtight container in the fridge for up to 24 hours.

Can I use frozen shrimp?

Absolutely. Just ensure they are fully thawed and patted very dry before searing to get a good crust.

What can I serve with this?

While it is a complete low-carb meal on its own, it pairs beautifully with a side of crusty bread (if not keto) or a simple Caesar salad.

Video Tutorials

Valerie Bertinelli's Shrimp Scampi Zoodles | Valerie's Home Cooking | Food Network

Shrimp Scampi with Zucchini Noodles

Zucchini Noodle Shrimp Scampi | Spiralizer Recipe

Shrimp Scampi & Zucchini Noodles Recipe

What to Cook Next

See All Keto & Low Carb

Next Recipe

Sheet Pan Sausage and Peppers with Red Onion

This vibrant one-pan meal features juicy Italian sausages roasted to perfection alongside sweet bell peppers and caramelized red onions. Tossed in a savory herb-infused oil, it's a fuss-free dinner that delivers bold Mediterranean flavors with minimal cleanup.

Cook Sheet Pan Sausage and Peppers with Red Onion