Shrimp Scampi Zucchini Noodles (Print)

Shrimp, zucchini noodles, and garlic unite for a fresh, low-carb, gluten-free main flavored with lemon and herbs.

# Components:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Vegetables

02 - 4 medium zucchini, spiralized into noodles
03 - 2 cups baby spinach (optional)
04 - 2 tablespoons chopped fresh parsley

→ Aromatics & Seasonings

05 - 3 cloves garlic, minced
06 - 1/4 teaspoon crushed red pepper flakes (optional)
07 - Salt and freshly ground black pepper, to taste

→ Fats & Liquids

08 - 2 tablespoons olive oil
09 - 2 tablespoons unsalted butter
10 - 1/4 cup dry white wine or chicken broth
11 - Juice of 1 lemon (about 2 tablespoons)
12 - Zest of 1 lemon

# Directions:

01 - Pat shrimp dry with paper towels and season evenly with salt and freshly ground black pepper.
02 - Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook for 1–2 minutes per side, until just opaque. Transfer shrimp to a plate.
03 - Reduce skillet heat to medium. Add remaining olive oil and butter, then stir in minced garlic and crushed red pepper flakes. Sauté for 30 seconds until aromatic.
04 - Pour in dry white wine or chicken broth along with lemon juice. Simmer 1–2 minutes to slightly reduce the liquid.
05 - Add spiralized zucchini noodles to the skillet. Toss gently for 2–3 minutes until noodles are just tender but retain a crisp texture.
06 - Return cooked shrimp and add spinach, if using. Cook for 1 minute, stirring, until shrimp are reheated and spinach is wilted.
07 - Remove skillet from heat. Stir in lemon zest and chopped parsley. Taste and adjust seasoning as needed. Serve immediately.

# Expert Advice:

01 -
  • Uses just one pan for minimal cleanup
  • Ready from start to finish in about twenty five minutes
  • Low carb and naturally gluten free
  • You get restaurant flavor with grocery store ingredients
  • Customizable to fit dairy free needs
02 -
  • Packed with protein but very low in carbs for a filling yet light meal
  • Naturally gluten free and flexible for dairy free or Whole30 adaptations
  • Reheats well for quick lunches the next day
03 -
  • Do not overcook the shrimp. Remove them as soon as they turn opaque for juicy results.
  • Use a spiralizer to get long curly zoodles that hold up better in the skillet.
  • If you like things spicy bump up the red pepper flakes to your taste. Taste as you go and adjust before serving.

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