Save This lightened-up shrimp scampi swaps traditional pasta for spiralized zucchini noodles offering all the briny garlic lemon flavor of the classic in a low carb gluten free dinner. Succulent shrimp tossed quickly in a garlicky buttery sauce meld perfectly with tender crisp zoodles. It is the kind of easy weeknight meal that feels both refreshing and elegant.
The first time I served this on a summery weeknight my family devoured it before I could even snap a photo. Now it is our go to meal after farmers market trips when zucchini are at their peak.
Ingredients
- Large shrimp peeled and deveined: gives sweetness and juicy texture to the whole dish choose shrimp that look plump and have a fresh briny scent
- Zucchini spiralized into noodles: becomes a tender crisp pasta alternative for a fraction of the calories look for vibrant green unblemished zucchini
- Baby spinach (optional): packs in color and nutrients choose leaves that are bright and unwilted
- Fresh parsley: brings a clean herbal finish always go for flat leaf parsley with deep green color
- Garlic minced: infuse each bite with that classic scampi warmth use heads that feel heavy and papery skins
- Red pepper flakes (optional): adds a subtle heat and beautiful specks throughout buy in small jars to preserve freshness
- Olive oil: ensures silkiness and helps marry flavors extra virgin for best taste
- Unsalted butter: brings out the classic richness use European style for a deeper flavor or swap with more oil for dairy free
- Dry white wine or chicken broth: deglazes the pan and sharpens flavors Sauv Blanc is my standby for brightness but a good chicken broth does the trick
- Lemon juice and zest: keeps the entire dish lively and aromatic choose lemons with a little give and smooth skins
- Salt and freshly ground pepper: to bring all the flavors into focus use flaky sea salt and grind pepper just before cooking
Instructions
- Pat the Shrimp Dry and Season:
- Lay the shrimp in a single layer on paper towels and press gently to remove excess moisture. Sprinkle both sides generously with salt and freshly ground pepper to bring out the shrimp’s natural flavor.
- Sear the Shrimp:
- Add one tablespoon olive oil and one tablespoon butter to a large skillet over medium high heat. Let the butter melt and begin to sizzle but do not let it brown. Add the shrimp in a single layer without crowding. Cook on the first side for one to two minutes until they start turning pink. Flip each shrimp and cook for another one to two minutes until opaque. Immediately transfer the shrimp to a plate. This locks in juiciness and prevents overcooking.
- Build the Garlic Lemon Sauce:
- Turn the heat down to medium. Stir in the remaining olive oil and butter. Add minced garlic and red pepper flakes. Stir constantly for about thirty seconds until the garlic smells fragrant and just starts to turn golden at the edges. Watch closely so it does not burn.
- Deglaze with Wine and Lemon:
- Pour the white wine or chicken broth into the skillet followed by the fresh lemon juice. Use a wooden spoon to scrape any stuck bits off the bottom of the pan. Let it bubble and reduce for one to two minutes which deepens the flavors and creates a light silky sauce.
- Sauté the Zucchini Noodles:
- Add your spiralized zucchini noodles to the skillet. Toss gently with tongs to coat in the sauce. Cook for two to three minutes until the noodles have softened slightly but still have a cheerful bite. Avoid letting them sit too long or they will release too much liquid.
- Add Back the Shrimp and Wilt Spinach:
- Tip the cooked shrimp and any plate juices back into the skillet along with baby spinach if you are using it. Stir gently for about a minute just until the spinach wilts and shrimp are heated through.
- Finish with Parsley and Lemon Zest:
- Take the skillet off heat. Sprinkle over lemon zest and chopped parsley for a rush of brightness. Toss once more and adjust seasoning as needed. Serve right away so the noodles keep their texture.
Save My favorite moments are when my daughter stands on her stool and helps twirl the zoodles into the pan. Zucchini noodles have quickly become our family’s sneaky way to eat more veggies. Tasting that lemony sauce on day two is just as good as the first night.
Storage Tips
Let leftovers cool completely then transfer to an airtight container. Store in the fridge for up to two days. The zucchini will soften overnight but the flavor stays bright. Reheat gently in a skillet over medium low.
Ingredient Substitutions
Swap shrimp for chunks of firm white fish or even chicken tenders if you have seafood allergies. You can trade parsley for fresh basil. In a pinch dried seasonings work but fresh always tastes best.
Serving Suggestions
This dish shines as a stand alone light dinner. If you want extra carbs for hungrier eaters serve with a hunk of crusty sourdough or over a small scoop of hot cooked rice. For extra color add halved cherry tomatoes or toss in peas from the freezer.
Cultural Note
Shrimp scampi has roots in classic Italian American cooking but the swap for zoodles is a thoroughly modern touch. I love how this version brings a restaurant favorite into the realm of everyday weeknight cooking.
Seasonal Adaptations
Peak summer is the perfect time for zucchini from the market (In cooler months swap in spiralized butternut squash for a cozy twist) Add seasonal greens like Swiss chard or kale in place of spinach.
Success Stories
A friend told me they prepped this dish for a dinner party and everyone raved about the presentation. Another home cook loved packing the leftovers for a work lunch and getting recipe requests.
Freezer Meal Conversion
Zucchini noodles do not freeze well since they weep liquid but you can make the shrimp lemon sauce ahead and store in the freezer. Just thaw and toss with fresh spiralized veg for a speedier meal.
Save This shrimp scampi zoodles recipe is the perfect refreshingly light dinner for any busy night. Citrus and tender shrimp come together to make even weeknight meals feel special.
Recipe FAQs
- → Can I use frozen shrimp?
Yes. Thaw shrimp fully, pat dry, and ensure they are peeled and deveined before cooking for the best texture and flavor.
- → Is it possible to make this dairy-free?
Absolutely. Substitute olive oil for butter to keep the dish dairy-free. Always check product labels for allergens.
- → What can I use instead of a spiralizer?
A julienne peeler works well, or slice zucchini thinly with a knife to mimic noodle shapes.
- → Can I replace white wine with something else?
Chicken broth is a great alcohol-free alternative that still adds depth of flavor to the sauce.
- → How do I prevent soggy zucchini noodles?
Cook zoodles briefly—just 2 to 3 minutes—so they stay tender but retain a crisp bite.
- → Is this suitable for low-carb diets?
Yes. Zucchini noodles are a lower-carb substitute for pasta, making the dish suitable for low-carb lifestyles.