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Easy Zucchini Shrimp Scampi Recipe for a Guilt-Free Dinner Delight

zucchini shrimp scampi - featured image

A light and satisfying shrimp scampi made with zucchini noodles instead of pasta, offering a quick, low-carb, and flavorful dinner option.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (wild-caught if possible)
  • 3 medium zucchinis, spiralized into noodles
  • 4 cloves garlic, finely minced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste
  • Grated Parmesan cheese (optional, for sprinkling on top)

Instructions

  1. Wash and dry the zucchinis. Using a spiralizer, create noodles and set them aside on a paper towel to absorb excess moisture.
  2. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
  3. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium heat. Once melted and shimmering, add minced garlic and red pepper flakes (if using). Cook until fragrant, about 1 minute.
  4. Add shrimp to the skillet in a single layer. Cook for about 2 minutes per side until pink and opaque. Remove shrimp and set aside.
  5. In the same skillet, add zucchini noodles. Toss gently with tongs and cook for 2-3 minutes until just tender but still slightly crisp.
  6. Return shrimp to the pan with zucchini noodles. Pour fresh lemon juice over everything and toss gently to combine. Season with salt and pepper to taste. Sprinkle chopped parsley on top.
  7. Plate immediately. If desired, sprinkle with grated Parmesan cheese.

Notes

Pat shrimp and zucchini noodles dry to avoid sogginess. Cook shrimp and noodles separately to control doneness. Use medium heat to prevent burning garlic and overcooking shrimp. Drain zucchini noodles on paper towels before cooking to reduce moisture. For dairy-free, substitute butter with extra olive oil.

Nutrition

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