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Shrimp Scampi Zucchini Noodles

Shrimp Scampi Zucchini Noodles

Shrimp scampi zucchini noodles with garlicky butter sauce and lemon. A low carb healthy dinner in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.