Shrimp Scampi with Zoodles

This shrimp scampi with zoodles is buttery, garlicky, and impossibly light since zucchini noodles soak up all that lemony sauce without the heaviness of pasta. ♡

The shrimp get a quick sear in butter until pink and curled, then the garlic-white wine sauce comes together in the same pan. Zoodles go in at the very end so they stay crisp-tender and don’t turn to mush. It’s a 15-minute dinner that tastes like a restaurant dish.

Spiralize your zucchini and get your shrimp ready. Let’s make it together.

Ingredients

Shrimp Scampi with Zoodles

• 1 lb large shrimp, peeled and deveined
• 4 medium zucchini, spiralized
• 3 tablespoons butter
• 2 tablespoons olive oil
• 6 cloves garlic, thinly sliced
• 1/4 cup dry white wine
• Juice of 1 lemon + zest
• 1/4 teaspoon red pepper flakes
• 1/4 cup fresh parsley, chopped
• Grated parmesan for serving
• Salt and pepper to taste

Optional:

• Cherry tomatoes
• Capers
• Crusty bread for sauce
• Serve over angel hair pasta instead

How to Make Shrimp Scampi with Zoodles

1. Sear. Heat 1 tablespoon each of butter and olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then cook for 1 to 2 minutes per side until pink and curled. Remove and set aside.
2. Sauce. In the same pan, add the remaining butter and olive oil. Add the sliced garlic and red pepper flakes, cooking 30 seconds until fragrant. Pour in the white wine and lemon juice, scraping up any browned bits. Let it reduce by half, about 2 minutes.
3. Toss. Add the zucchini noodles to the pan and toss in the sauce for 1 to 2 minutes. You want them warmed through but still slightly firm. Don’t overcook.
4. Finish. Return the shrimp to the pan, add lemon zest and parsley, and toss everything together. Serve immediately with parmesan and crusty bread.

Tips

• Pat the shrimp dry before cooking. Wet shrimp steam instead of sear and won’t get that golden color.
• Don’t overcook the zoodles. They release water as they cook, so 1 to 2 minutes is plenty. Mushy zoodles ruin the dish.
• Slice the garlic thin, don’t mince it. Thin slices toast in the butter and give you pockets of garlicky flavor.
• The white wine is worth it. It creates the base of the scampi sauce. In a pinch, use extra broth with a splash of vinegar.
• Salt the zoodles after spiralizing and let them sit 10 minutes, then pat dry. This removes excess water.

Variations

• Use regular spaghetti or angel hair pasta instead of zoodles.
• Add halved cherry tomatoes with the garlic for color and sweetness.
• Stir in a tablespoon of capers for briny punch.
• Use scallops instead of shrimp for a fancier version.
• Add a splash of cream at the end for a richer sauce.

FAQ

Shrimp Scampi with Zoodles

Buttery garlic shrimp over zucchini noodles in a lemon-white wine sauce, ready in 15 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Ingredients Method Notes

Ingredients

  

• - 1 lb large shrimp
• - 4 zucchini spiralized
• - 3 tbsp butter
• - 2 tbsp olive oil
• - 6 cloves garlic sliced
• - 1/4 cup white wine
• - Juice + zest of 1 lemon
• - Red pepper flakes parsley, parmesan

Method

 

1. **Sear.** Cook shrimp 1 to 2 min per side. Remove.
2. **Sauce.** Cook garlic 30 sec, add wine and lemon, reduce by half.
3. **Toss.** Add zoodles, toss 1 to 2 minutes until just warm.
4. **Finish.** Return shrimp, add zest and parsley. Serve with parmesan.

Notes

- Pat shrimp very dry before searing.
- Don't overcook zoodles, 1 to 2 minutes max.
- Salt and drain zoodles before cooking.

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