Garlic Butter Shrimp Zucchini

This garlic butter shrimp scampi with zucchini noodles is my go-to weeknight dinner when I crave something special but still want to keep things light and full of flavor. Tender shrimp bubble away in a rich, buttery garlic sauce and are tossed with spiralized zucchini for a vibrant twist on classic scampi. It is quick enough for busy evenings but elegant enough for company.

When I first tried scampi over zoodles instead of pasta, I was hooked. Even my pasta-loving family asks for this again and again during zucchini season.

Ingredients

• Large shrimp peeled and deveined: Shrimp cook fast and become succulent when fresh Choose wild caught if you can for the best flavor and texture
• Zucchini spiralized into noodles: Go for firm medium zucchini for sturdy spirals that do not mush out
• Fresh parsley: Adds an herbal pop Chopped right before serving keeps it vibrant
• Cherry tomatoes halved: Optional but they add juiciness and color Choose tomatoes that are deeply red for sweetness
• Lemon juice and zest: Lift and brighten the dish Use fresh lemons for the most zing and aroma
• Unsalted butter: Gives richness and a silky sauce Always choose real butter not a substitute
• Olive oil: Balances the butter and keeps the dish light Go for extra virgin if you can
• Large garlic cloves minced: Fresh garlic is key for robust flavor Avoid pre minced for this dish
• Crushed red pepper flakes: Add subtle heat Use or skip to suit your taste
• Salt and freshly ground black pepper: Season carefully for best flavor
• Freshly grated parmesan cheese: Optional for garnish and savoriness Use quality parmesan and grate it yourself for the fluffiest texture

Step-by-Step Instructions

Prep the Shrimp:

Pat the shrimp dry with paper towels and sprinkle lightly with salt and black pepper This helps them sear without steaming and brings out their sweetness

Sear the Shrimp:

In a large skillet over medium high heat melt one tablespoon butter with one tablespoon olive oil Once shimmering add shrimp in a single layer Cook one to two minutes per side Just when they turn pink and opaque remove to a plate If you crowd the pan cook in batches

Build the Garlic Butter Base:

Drop the heat to medium Add remaining butter and olive oil to the skillet Add minced garlic and red pepper flakes Stir and watch carefully so garlic only sizzles thirty seconds until fragrant not browned

Cook the Zucchini Noodles:

Add the spiralized zucchini and tomatoes to the skillet Use tongs to gently toss and coat everything Let it cook for two to three minutes just until the zucchini is slightly softened but still has bite Overcooking makes it watery

Finish with Lemon and Shrimp:

Sprinkle in the lemon juice and zest Return shrimp and any juices to the pan Add parsley Gently toss so shrimp and veggies get coated but do not overmix

Taste and Serve:

Quickly taste and season as needed Pull off the heat as soon as everything is hot Serve right away with parmesan on top if using

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When I spiralize zucchini for this dish the kitchen smells so fresh It brings back memories of cooking with my kids and watching them steal bites of the buttery shrimp before we even sit down

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to two days For the best flavor enjoy this dish freshly cooked since zucchini noodles start to release water and lose their texture as they sit Reheat gently in a skillet to keep the shrimp tender rather than microwaving

Great Ingredient Swaps

No shrimp on hand Substitute scallops or even thinly sliced chicken breast for a twist You can use yellow squash in place of zucchini or skip the tomatoes for an even lower carb version Fresh basil or chopped chives work well if you do not have parsley

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Serving Ideas

Pile the scampi in shallow bowls and bring to the table with crusty gluten free bread or a crisp side salad For something extra special a sprinkle of roasted pine nuts and a big squeeze of lemon over the top adds a nutty fresh finish Serve with a chilled glass of Sauvignon Blanc or Pinot Grigio

How This Classic Got a Fresh Twist

Shrimp scampi is a staple in Italian American kitchens but I love how swapping out pasta for zucchini noodles updates it for modern tastes It stays true to the buttery garlicky roots of the dish but feels lighter so you can enjoy it any night of the week

Recipe FAQs

→ What is the best way to spiralize zucchini for noodles?

Use a spiralizer for even, noodle-like strands. A julienne peeler also works well for thinner zucchini strips.

→ How can you keep shrimp tender and juicy?

Sauté shrimp quickly over medium-high heat until just pink and opaque. Avoid overcooking to prevent toughness.

→ Should you salt zucchini noodles before cooking?

Salting beforehand is optional. If you want to reduce moisture, sprinkle a little salt and blot dry before sautéing.

→ Can the butter be replaced for a dairy-free option?

Yes, use extra olive oil or a plant-based butter for a dairy-free variation while maintaining flavor and richness.

→ How do you enhance the sauce flavor?

A splash of dry white wine after sautéing garlic adds depth. Extra lemon juice and zest will also boost brightness.

→ What other proteins can replace shrimp?

Try scallops or sliced chicken breast as substitutes for shrimp. Adjust cooking time as needed for each protein.