Lemon Shrimp Scampi With Zucchini Noodles – Bright, Garlicky, and Fast

This lemon shrimp scampi with zucchini noodles is a quick, fresh, and weeknight-friendly dinner that tastes like a restaurant meal. Tender shrimp, silky garlic butter, and a big splash of lemon come together in one pan. Zucchini noodles keep it light but still satisfying.

You get all the flavor of classic scampi without the heavy pasta. It’s the kind of dish you can throw together after work and still feel like you treated yourself.

What Makes This Recipe So Good

• Big flavor in minutes: Garlic, lemon, and a touch of butter hit all the right notes in under 30 minutes.
• Lighter twist on a classic: Zucchini noodles keep it fresh and bright while soaking up that scampi sauce.
• One-pan convenience: Only one skillet to heat, cook, and finish the dish.
• Flexible and forgiving: Swap in ghee, olive oil, or a gluten-free wine, and adjust heat with red pepper flakes.
• Great for meal prep: Shrimp cooks fast, and the sauce reheats well. Just add fresh zoodles at the end.

What You’ll Need

• Shrimp: 1 to 1.25 pounds, peeled and deveined (medium or large).

  Pat dry.

• Zucchini: 4 medium, spiralized into noodles (about 6–7 cups).
• Butter: 3 tablespoons, divided. Use olive oil or ghee if you prefer.
• Olive oil: 1–2 tablespoons for searing shrimp and coating zoodles.
• Garlic: 4–5 cloves, finely minced.
• Lemon: Zest of 1 lemon and 3–4 tablespoons fresh juice.
• Dry white wine: 1/3 cup (like Sauvignon Blanc) or low-sodium chicken broth.
• Red pepper flakes: 1/4 to 1/2 teaspoon, to taste.
• Parsley: 1/4 cup finely chopped, plus more for garnish.
• Salt and black pepper: To season shrimp and sauce.
• Parmesan cheese (optional): Freshly grated, for serving.
• Lemon wedges: For finishing.

Step-by-Step Instructions

1. Prep the zucchini noodles: Spiralize the zucchini and spread the zoodles on a clean kitchen towel. Lightly salt and let them sit 10 minutes to draw out moisture.

   Gently pat dry. This keeps the sauce from getting watery.
2. Season the shrimp: Pat the shrimp dry. Toss with 1/2 teaspoon salt, a few grinds of black pepper, and a pinch of red pepper flakes.
3. Sear the shrimp: Heat a large skillet over medium-high.

   Add 1 tablespoon olive oil and 1 tablespoon butter. When hot and foamy, add shrimp in a single layer. Cook 1–2 minutes per side until just pink and opaque.

   Transfer to a plate. Do not overcook.

4. Build the scampi base: Lower heat to medium. Add another tablespoon butter and the garlic.

   Sauté 30–45 seconds until fragrant, stirring so it doesn’t brown.

5. Deglaze with wine: Pour in the white wine, scraping up any browned bits. Simmer 2–3 minutes to reduce slightly. Stir in lemon zest, 2 tablespoons lemon juice, and a pinch of red pepper flakes.
6. Finish the sauce: Whisk in the last tablespoon of butter for a silky finish.

   Taste and season with salt, pepper, and more lemon juice if needed. You want bright, garlicky, and balanced.
7. Warm the zoodles: Add the zucchini noodles and toss in the sauce for 1–2 minutes, just until warmed and slightly tender but still crisp. Don’t overcook or they’ll release too much water.
8. Return shrimp to the pan: Add the shrimp and any juices back in.

   Toss gently for 30–60 seconds to heat through. Stir in chopped parsley.

9. Serve: Plate immediately. Finish with extra parsley, fresh lemon wedges, and Parmesan if you like.

   Serve hot.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 2 days. Zoodles will soften, but the flavors remain great.
• Reheat: Warm gently in a skillet over low heat with a splash of broth or water. Avoid microwaving for too long, which overcooks shrimp.
• Make-ahead tips: Spiralize zucchini and refrigerate on paper towels in a container for up to 2 days.

  Cook shrimp and sauce fresh for best texture. Alternatively, cook the shrimp and sauce in advance and add fresh zoodles when reheating.

• Freezing: Not recommended for zoodles. If needed, freeze cooked shrimp and sauce only, then add fresh zucchini noodles later.

Health Benefits

• Protein-rich: Shrimp packs lean protein with minimal calories, helping support muscle and satiety.
• Lower-carb option: Zucchini noodles reduce refined carbs compared to pasta, keeping blood sugar steadier.
• Micronutrient boost: Zucchini offers vitamin C, potassium, and antioxidants.

  Parsley and lemon add even more vitamin C and fresh flavor.

• Healthy fats: Olive oil and a modest amount of butter provide flavor and help absorb fat-soluble nutrients.
• Gluten-free friendly: Use broth instead of wine, and confirm labels if needed.

What Not to Do

• Don’t overcook the shrimp: They turn rubbery fast. Pull them as soon as they’re opaque and pink.
• Don’t skip salting and drying the zoodles: Excess moisture will dilute your sauce.
• Don’t brown the garlic: Burnt garlic tastes bitter and will overpower the dish.
• Don’t overcook the zoodles: They only need a minute or two in the sauce. Keep them crisp-tender.
• Don’t forget acid and salt: A little lemon and proper seasoning make the sauce pop.

Variations You Can Try

• Butter-free: Use all olive oil or ghee for a dairy-free option with rich flavor.
• Extra veggies: Add cherry tomatoes, baby spinach, or asparagus tips during the sauce step for color and nutrients.
• Creamy scampi: Stir in a splash of heavy cream or coconut cream after reducing the wine for a silkier sauce.
• Herby twist: Swap parsley for basil or chives, or add a little fresh thyme.
• Citrus blend: Combine lemon with a bit of orange zest for a rounder citrus flavor.
• Spice lovers: Increase red pepper flakes or add a pinch of smoked paprika.
• Mixed seafood: Add scallops or chunks of firm white fish.

  Cook each protein separately to avoid overcooking.

• Pasta hybrid: Mix half zoodles with half cooked spaghetti for a lighter but still classic feel.

FAQ

Can I use frozen shrimp?

Yes. Thaw completely in the refrigerator or under cold running water, then pat very dry before cooking. Excess moisture prevents good searing and can water down the sauce.

What’s the best wine for scampi?

Choose a dry white wine like Sauvignon Blanc, Pinot Grigio, or a light Chardonnay.

Avoid sweet wines. If you don’t cook with alcohol, use low-sodium chicken broth plus an extra squeeze of lemon.

How do I keep the zoodles from getting soggy?

Salt and drain them briefly, then pat dry. Cook them only 1–2 minutes in the sauce.

If your zucchini is very watery, sauté it separately for a minute, drain, then add to the sauce.

Can I make this without butter?

Yes. Use olive oil or ghee for a dairy-free or lactose-free version. The flavor will be slightly different but still delicious.

Is this recipe keto or low-carb?

It’s naturally low-carb with zucchini noodles.

For strict keto, use broth instead of wine and check labels on butter and Parmesan.

What if I don’t have a spiralizer?

Buy pre-spiralized zucchini at the store, or use a julienne peeler or mandoline to make thin strips. You can also shave wide ribbons with a regular vegetable peeler.

How can I make it more filling?

Add extra shrimp, toss in sautéed mushrooms, or mix in a portion of cooked pasta. Serving with a side salad or crusty bread also rounds out the meal.

Can I use pre-cooked shrimp?

You can, but the flavor is better with raw shrimp.

If using pre-cooked, add them at the very end just to warm through so they don’t turn tough.

Final Thoughts

Lemon shrimp scampi with zucchini noodles is one of those meals that looks fancy but fits into any busy evening. With a handful of simple ingredients and a few smart steps, you get bold flavor, tender shrimp, and a bright, buttery sauce in no time. Keep the zoodles crisp, the shrimp just cooked, and the lemon lively.

It’s fresh, fast, and easy to make again and again.