Shrimp Scampi With Zucchini Noodles – Light, Garlicky, and Weeknight-Friendly

Shrimp scampi with zucchini noodles brings all the buttery, garlicky goodness you love, without the heaviness of pasta. It’s fast, bright, and full of fresh flavor. You’ll get juicy shrimp, a glossy lemon-butter sauce, and tender zoodles that soak it all up.

This is the kind of dinner you can pull together in one pan and feel good about serving. It’s simple enough for Tuesday night, but special enough for company.

What Makes This Special

This recipe focuses on balance: rich butter, fragrant garlic, and zesty lemon paired with light zucchini noodles. The shrimp cook quickly and stay tender, and the zoodles keep things fresh and low-carb.

You’ll also get a clean, restaurant-style scampi sauce with white wine and a touch of red pepper for gentle heat. Best of all, it’s ready in about 20 minutes, start to finish. That means less time cooking and more time enjoying.

Ingredients

• 1 1/2 pounds large shrimp, peeled and deveined (tails on or off)
• 3 medium zucchini, spiralized into noodles (about 6–7 cups)
• 3 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 4–5 garlic cloves, thinly sliced or minced
• 1/4 teaspoon red pepper flakes (optional, adjust to taste)
• 1/2 cup dry white wine (like Sauvignon Blanc) or low-sodium chicken broth
• 1 lemon, zested and juiced (about 2–3 tablespoons juice)
• 1/4 cup fresh parsley, finely chopped
• Salt and freshly ground black pepper, to taste
• Optional: 1/4 cup grated Parmesan, for serving

Instructions

1. Prep the shrimp and zoodles. Pat the shrimp dry with paper towels and season with salt and pepper.

   Spiralize the zucchini, then place the noodles on a clean kitchen towel and gently squeeze to remove excess moisture.

2. Warm the pan. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter.
3. Sear the shrimp. Add half the shrimp in a single layer. Cook 1–2 minutes per side until just pink and opaque.

   Transfer to a plate. Repeat with remaining shrimp, adding a bit more oil if needed.
4. Build the scampi sauce. Lower heat to medium. Add remaining olive oil, the rest of the butter, garlic, and red pepper flakes.

   Stir 30–60 seconds until fragrant, being careful not to brown the garlic.

5. Deglaze with wine. Pour in the white wine (or broth). Scrape up any browned bits and let it simmer 2–3 minutes to reduce slightly. Stir in lemon juice and zest.

   Taste and season with salt and pepper.

6. Cook the zoodles briefly. Add the zucchini noodles to the pan. Toss with tongs for 1–2 minutes until just tender but still crisp. Do not overcook or they’ll get watery.
7. Bring it together. Return the shrimp and any juices to the skillet. Toss to coat in the sauce and warm through, about 1 minute.

   Stir in most of the parsley.

8. Finish and serve. Remove from heat. Top with remaining parsley and a sprinkle of Parmesan if you like. Serve right away with extra lemon wedges.

How to Store

Short-term: Store leftovers in an airtight container in the fridge for up to 2 days.

Zucchini releases moisture as it sits, so expect some extra liquid.

Reheating: Warm gently in a skillet over medium heat for 2–3 minutes. Avoid the microwave if possible, as it can make the zoodles mushy. If the sauce looks thin, a small pat of butter can bring it back together.

Freezing: Not recommended.

Zucchini noodles get watery and soft after thawing, and shrimp can overcook easily during reheating.

Health Benefits

• High protein, lower carb: Shrimp provides lean protein, while zucchini replaces pasta to keep carbs and calories down.
• Vitamins and minerals: Zucchini carries vitamin C, potassium, and antioxidants. Parsley adds vitamin K and fresh flavor.
• Healthy fats: Olive oil offers heart-friendly monounsaturated fats. Butter adds richness; you control the amount.
• Gluten-free friendly: Naturally gluten-free if you use wine or broth that’s gluten-free.

Pitfalls to Watch Out For

• Overcooking the shrimp: They turn rubbery fast.

  Pull them as soon as they’re opaque and slightly curled.

• Watery zoodles: Zucchini has a lot of water. Salt lightly and pat dry, and cook them just until crisp-tender.
• Burning the garlic: It goes from fragrant to bitter in seconds. Lower the heat before adding it and keep it moving.
• Unbalanced sauce: Taste and adjust.

  Add a pinch of salt, another squeeze of lemon, or a knob of butter to round it out.

Alternatives

• Swap the protein: Try scallops, thin-sliced chicken breast, or a can of drained chickpeas for a pescatarian or vegetarian twist.
• No wine: Use chicken or vegetable broth plus an extra squeeze of lemon for brightness.
• Dairy-free: Replace butter with more olive oil or a dairy-free butter. The sauce will still emulsify nicely.
• Add veggies: Toss in halved cherry tomatoes, baby spinach, or asparagus tips in step 6 for more color and nutrients.
• Make it heartier: Serve over a small portion of whole-grain pasta or cooked spaghetti squash for extra bulk.
• Herb switch: Try basil, chives, or dill instead of parsley for a different herb profile.

FAQ

Can I use frozen shrimp?

Yes. Thaw them in the fridge overnight or in a bowl of cold water for 15–20 minutes.

Pat dry very well before cooking to get a good sear and prevent a watery sauce.

How do I spiralize zucchini without a spiralizer?

Use a julienne peeler to create thin strands, or a regular vegetable peeler for wider ribbons. You can also buy pre-spiralized zucchini in many grocery stores.

Which white wine works best?

A dry, crisp wine like Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay works well. Avoid sweet wines, which can make the sauce cloying.

How do I keep the zoodles from getting soggy?

Salt lightly and blot before cooking, use a hot pan, and cook them briefly—1 to 2 minutes max.

Toss rather than stir aggressively, and serve immediately.

Is this recipe keto-friendly?

Mostly, yes. It’s low in carbs thanks to the zucchini. If you’re strict keto, use broth instead of wine and skip the Parmesan or choose a compliant version.

Can I make it spicy?

Absolutely.

Increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. Taste as you go so it doesn’t overpower the lemon and garlic.

What can I use instead of butter?

Use all olive oil or a plant-based butter alternative. You’ll lose a bit of richness, but the lemon and garlic will still shine.

How do I prevent the garlic from burning?

Lower the heat before adding it, cook for less than a minute, and add wine or broth promptly to cool the pan.

Thinly sliced garlic is less likely to scorch than minced.

Wrapping Up

Shrimp scampi with zucchini noodles is quick, bright, and satisfying without weighing you down. With a few simple techniques—quick-cooking shrimp, light hands on the zoodles, and a balanced lemon-butter sauce—you’ll have a dinner that feels fresh and special. Keep it simple, taste as you go, and enjoy it hot from the pan.

This one’s a keeper for busy nights and relaxed weekends alike.