Shrimp Scampi Zucchini Noodles

Garlicky buttery shrimp scampi tossed with tender zucchini noodles for the 20 minute low carb dinner that tastes anything but healthy. ♡

These shrimp scampi zucchini noodles deliver all the garlic butter wine goodness of the Italian classic with a fraction of the carbs. Plump shrimp get seared to pink perfection then tossed with zoodles that soak up every drop of the lemony pan sauce. For more ideas, see our Honey Garlic Chicken Thighs.

It is ready in 20 minutes, one pan, and packs 35 grams of protein per serving. The ultimate weeknight healthy dinner. Let’s make it together.

Ingredients

Shrimp Scampi Zucchini Noodles

• 3 medium zucchini, spiralized
• 1 tsp salt, for zucchini
• 1 lb shrimp, large, peeled, deveined
• 1 tsp salt, for shrimp
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 tbsp butter
• 6 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/3 cup white wine, or chicken broth
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1/4 cup fresh parsley, chopped
• 1/4 cup parmesan, grated

How to Make Shrimp Scampi Zucchini Noodles

1. **Drain.** Toss zucchini noodles with 1 teaspoon salt in a colander. Let sit for 10 minutes, then squeeze dry with a clean towel.
2. **Sear.** Heat olive oil in a large skillet over medium-high. Season shrimp with salt and pepper and sear for 2 minutes per side until pink. Transfer to a plate.
3. **Sauce.** Add butter, garlic, and red pepper flakes to the pan. Cook for 60 seconds until fragrant.
4. **Deglaze.** Pour in white wine and lemon juice. Let simmer for 2 minutes to reduce slightly.
5. **Toss.** Add zucchini noodles and cook for 2 minutes, tossing constantly.
6. **Finish.** Return shrimp to the pan. Stir in lemon zest, parsley, and parmesan. Toss to coat.
7. **Serve.** Plate immediately while the zoodles are still firm.

Why This Recipe Works

The secret to non-watery zucchini noodle scampi is salting and draining the zoodles first. Zucchini is 95 percent water, and if you skip this step your sauce turns to broth. 10 minutes with a pinch of salt draws out the moisture so you get actual pasta texture, not soup.

Cooking the zoodles for just 2 minutes (any longer and they turn to mush) keeps them firm and bite-y. That is the texture difference between restaurant zoodles and sad limp noodles. Pull them off the heat right when they turn bright green.

The pan sauce is built in layers. Searing the shrimp first flavors the oil, then butter, garlic, and white wine come in to pick up those fond bits. A splash of pasta water or broth emulsifies the sauce so it coats each noodle. Fresh parsley and lemon juice at the end keep it bright. For more ideas, see our Thai Basil Ground Chicken.

Tips

• Store leftovers in the fridge for up to 2 days. Zoodles water out fast.
• Reheat quickly in a skillet over high heat to avoid soggy noodles.
• Salt zucchini noodles for 10 minutes and squeeze dry. Non-negotiable.
• Do not overcook shrimp. 2 minutes per side maximum.
• Use fresh lemon juice, not bottled. The flavor difference is night and day.
• Finish with olive oil, butter, or both. Fat is what makes scampi feel luxurious.

Variations

• Swap shrimp for scallops, chicken, or white fish.
• Use spiralized squash or carrot in place of zucchini.
• Add cherry tomatoes for bursts of sweet acidity.
• Finish with a splash of cream for a richer sauce.
• Add red pepper flakes for a spicy arrabbiata-scampi hybrid.
• Serve over real angel hair pasta for a traditional version.

Looking for more ideas? Try our Korean Ground Beef Bowls or Beef Broccoli Stir Fry next.

Common Mistakes to Avoid

• Skipping the salt and drain step: Zoodles must be pre-salted for 10 minutes and squeezed dry. Otherwise the sauce dilutes into water.
• Overcooking the shrimp: Shrimp cook in 2 minutes per side. Pull when they curl into a C shape. A full O means overcooked.
• Cooking zoodles too long: Zucchini noodles turn to mush in 3 minutes. Pull them at 2 minutes while still firm.
• Skimping on the butter: Scampi needs real fat. Use a full 4 tablespoons of butter. This is not the time for diet substitutes.

Shrimp Scampi Zucchini Noodles

Shrimp scampi zucchini noodles with garlicky butter sauce and lemon. A low carb healthy dinner in 20 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 290

Ingredients Method Notes

Ingredients

  

• 3 medium zucchini spiralized
• 1 tsp salt for zucchini
• 1 lb shrimp large, peeled, deveined
• 1 tsp salt for shrimp
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 tbsp butter
• 6 cloves garlic minced
• 1/2 tsp red pepper flakes
• 1/3 cup white wine or chicken broth
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1/4 cup fresh parsley chopped
• 1/4 cup parmesan grated

Method

 

1. **Drain.** Toss zucchini noodles with 1 teaspoon salt in a colander. Let sit for 10 minutes, then squeeze dry with a clean towel.
2. **Sear.** Heat olive oil in a large skillet over medium-high. Season shrimp with salt and pepper and sear for 2 minutes per side until pink. Transfer to a plate.
3. **Sauce.** Add butter, garlic, and red pepper flakes to the pan. Cook for 60 seconds until fragrant.
4. **Deglaze.** Pour in white wine and lemon juice. Let simmer for 2 minutes to reduce slightly.
5. **Toss.** Add zucchini noodles and cook for 2 minutes, tossing constantly.
6. **Finish.** Return shrimp to the pan. Stir in lemon zest, parsley, and parmesan. Toss to coat.
7. **Serve.** Plate immediately while the zoodles are still firm.

Notes

Store leftovers in the fridge for up to 2 days. Zoodles water out fast. Reheat quickly in a skillet over high heat to avoid soggy noodles. Salt zucchini noodles for 10 minutes and squeeze dry. Non-negotiable.

Source: USDA FoodData Central for nutrition estimates.

FAQ

Something you might like :

Cauliflower Fried Rice with Chicken Buffalo Chicken Stuffed Peppers