Go Back
Garlic Butter Shrimp Scampi Zoodles in a white bowl, garnished with parsley.

Garlic Butter Shrimp Scampi Zoodles

This 15-minute, one-skillet wonder delivers luxurious restaurant flavor with a light, modern twist. Juicy shrimp are seared and tossed in a rich, garlicky butter and white wine sauce, then combined with fresh zucchini noodles for a meal that's both indulgent and energizing. It's the perfect quick, elegant, and low-carb dinner for any weeknight.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp 21/25 count
  • 4 medium zucchini, spiralized into noodles
  • 4 tbsp unsalted butter, divided
  • 4-5 cloves garlic, minced
  • 1/2 cup dry white wine e.g., Sauvignon Blanc, Pinot Grigio
  • Juice of 1 lemon about 2-3 tbsp
  • 1/4 tsp red pepper flakes, or to taste
  • 1/4 cup fresh parsley, chopped
  • Kosher salt, to taste
  • Black pepper, to taste

Equipment

  • Large skillet or sauté pan
  • Spiralizer or julienne peeler
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Tongs
  • Juicer or fork for lemon
  • Paper towels
  • Mixing bowls (for prepped ingredients)

Method
 

  1. Pat the shrimp very dry with paper towels and season lightly with salt and pepper. Spiralize the zucchini, mince the garlic, and chop the parsley.
  2. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp to a plate and set aside.
  3. Reduce heat to medium. Add the remaining 3 tablespoons of butter to the skillet. Once melted, add the minced garlic and red pepper flakes. Cook for 30-60 seconds until fragrant, being careful not to let the garlic brown.
  4. Pour in the white wine, scraping the bottom of the pan to deglaze. Let the sauce simmer for 2-3 minutes to reduce by about half.
  5. Add the spiralized zucchini noodles to the skillet. Toss gently with tongs to coat in the sauce and cook for 2-3 minutes until just softened but still al dente.
  6. Return the seared shrimp and any accumulated juices to the skillet. Add the fresh lemon juice and most of the chopped parsley. Toss everything together and heat for 1 final minute to warm through. Taste and adjust seasoning with salt and pepper.
  7. Serve immediately, garnished with the remaining fresh parsley.

Notes

For a good sear, ensure shrimp are thoroughly dried. Do not overcrowd the pan; cook in batches if needed. Zucchini noodles cook quickly; overcooking will make them watery. No wine? Substitute with 1/2 cup low-sodium chicken or vegetable broth plus 1 extra tbsp lemon juice. For a creamy version, stir in 2 tbsp heavy cream or full-fat coconut milk with the lemon juice. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid overcooking the shrimp and zoodles.