Save to Pinterest This shrimp scampi zucchini noodles recipe transforms the classic Italian-American seafood dish into a fresh and wholesome weeknight dinner. You get all the bright lemon-garlic flavor with a lighter feel thanks to zucchini noodles instead of traditional pasta. It is my go-to meal when I want something that feels indulgent but will not weigh me down.
I first made this after receiving a spiralizer as a birthday gift and was amazed how the zucchini soaked up the buttery garlic sauce. It quickly became a favorite at our summer family dinners.
Ingredients
- Large shrimp: adds sweetness and protein look for firm shrimp with no strong fishy smell
- Zucchini: turns into noodles for lightness choose ones that are firm and medium in size
- Baby spinach (optional): brings color and nutrients use prewashed for convenience
- Fresh parsley: finishes the dish with freshness flat leaf parsley gives the best flavor
- Garlic: the essential aromatic for signature depth peel and mince fresh for the boldest taste
- Crushed red pepper flakes (optional): gives gentle heat use if you like a little kick
- Salt and black pepper: brings balance taste and adjust as you go
- Olive oil: brings richness go for extra virgin for a fruity finish
- Unsalted butter: adds creamy texture helps the sauce cling use high quality if possible
- Dry white wine or chicken broth: brightens the sauce sauvignon blanc works well or a mild broth
- Lemon juice: wakes up all the flavors use fresh lemon for the best tang
- Lemon zest: adds incredible citrus aroma use a microplane to avoid bitter pith
Instructions
- Prepare Shrimp:
- Pat shrimp thoroughly with paper towels until completely dry then season on both sides with salt and black pepper this helps them cook evenly and develop a slight crust
- Sear Shrimp:
- In a large skillet melt one tablespoon of olive oil and one tablespoon of butter over medium high heat arrange the shrimp in a single layer without crowding cook for one to two minutes per side until they just turn pink and opaque immediately transfer them to a plate to avoid overcooking
- Build the Base:
- Reduce heat to medium add the remaining olive oil and butter to the skillet let it melt then add garlic and red pepper flakes cook the garlic for about thirty seconds just until fragrant it should not brown
- Deglaze and Simmer:
- Pour in your white wine or chicken broth and freshly squeezed lemon juice use a wooden spoon to scrape up any flavorful bits simmer for one to two minutes until the liquid reduces slightly and the alcohol cooks off if using wine
- Cook the Zoodles:
- Add spiralized zucchini noodles directly into the skillet gently toss them to coat in the sauce let them cook for two to three minutes stirring occasionally until just tender but not mushy you want them to hold some bite
- Combine and Finish:
- Return the cooked shrimp to the skillet add baby spinach if using stir gently for about one minute until the shrimp are heated through and spinach wilts
- Add Final Touches:
- Remove skillet from heat immediately stir in fresh lemon zest and chopped parsley tasting the sauce and adjusting salt pepper or lemon juice to your liking
- Serve:
- Quickly plate the shrimp scampi zucchini noodles and spoon extra sauce over the top serve right away to enjoy the best texture
Save to Pinterest I absolutely love the burst of citrus from the fresh lemon zest at the end. Watching my family twirl zucchini noodles around their forks always makes this dish special for us.
Storage Tips
Leftovers should be cooled to room temperature before placing in an airtight container store in the refrigerator for up to two days. Zucchini noodles can release moisture over time so if reheating use a skillet over medium heat and cook just until warmed through to prevent sogginess. Freezing is not recommended as the texture of zucchini will suffer.
Ingredient Substitutions
Chicken breast or scallops can stand in for shrimp very well. If parsley is unavailable fresh basil adds a wonderful twist. For dairy free cooking simply swap extra olive oil for the butter and make sure your wine or broth is allergen safe.
Serving Suggestions
Serve in shallow bowls to catch all the flavorful sauce. If you are not following a low carb plan a slice of crisp bread or homemade garlic toast is perfect for soaking up every drop. Sprinkle a bit of freshly grated Parmesan over the top unless dairy is off limits.
Save to Pinterest Bright flavors and tender shrimp make this dish as beautiful as it is delicious. Enjoy a healthy twist on a classic that your whole family will love.
Common Recipe Questions
- → How do I prevent zucchini noodles from becoming soggy?
Cook zucchini noodles briefly, just 2–3 minutes, so they remain tender-crisp and avoid releasing excess water.
- → Can I substitute the wine in this dish?
Yes, chicken broth is a flavorful alternative to white wine and keeps the dish alcohol-free.
- → Is this suitable for dairy-free diets?
For dairy-free needs, replace the butter with extra olive oil for similar richness and texture.
- → What other vegetables work well here?
Spinach and cherry tomatoes both compliment shrimp and zucchini, adding color and taste.
- → What tools are helpful for making zucchini noodles?
A spiralizer or julienne peeler creates uniform zucchini noodles quickly and easily.
- → Can I use frozen shrimp?
Yes, fully thaw and pat shrimp dry before cooking for the best texture and flavor.