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A white bowl of Shrimp Scampi with Zucchini Noodles, garnished with fresh parsley and a lemon wedge.

Zesty Shrimp Scampi with Zucchini Noodles

A vibrant and luxurious meal featuring plump shrimp in a zesty garlic, lemon, and butter sauce, served over crisp-tender zucchini noodles. This light, gluten-free, and low-carb dish offers restaurant-quality flavor and comes together in under 30 minutes for an elegant weeknight dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 4 medium zucchini
  • 5 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil, divided
  • 6-8 cloves garlic, minced
  • ¼ cup dry white wine like Sauvignon Blanc or Pinot Grigio
  • 1 large lemon, zested and juiced
  • ¼ teaspoon red pepper flakes, or to taste
  • ¼ cup fresh parsley, finely chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Grated Parmesan cheese, for serving optional

Equipment

  • Spiralizer or julienne peeler
  • Large skillet or pan
  • Colander
  • Cutting board
  • Chef's knife
  • Tongs
  • Garlic press or mincer
  • Citrus zester
  • Citrus juicer
  • Measuring cups and spoons
  • Wooden spoon
  • Paper towels

Method
 

  1. Prepare the zucchini noodles using a spiralizer. Place them in a colander, toss with ½ teaspoon of salt, and let sit for 15-20 minutes to draw out excess water. Gently pat them completely dry with paper towels.
  2. While the zucchini rests, pat the shrimp completely dry and season them with salt and pepper. Mince the garlic, chop the parsley, and zest and juice the lemon.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the dried zucchini noodles and sauté for 2-3 minutes, tossing frequently, until crisp-tender. Remove from the skillet and set aside.
  4. Add 1 tablespoon of butter and the remaining 1 tablespoon of olive oil to the same skillet. Once the butter is melted and sizzling, add the shrimp in a single layer. Sear for 1-2 minutes per side until pink and opaque. Transfer the seared shrimp to the plate with the zucchini noodles.
  5. Reduce the heat to medium-low. Add the remaining 4 tablespoons of butter to the skillet. Once melted, add the minced garlic and red pepper flakes. Sauté for 30-60 seconds, stirring constantly, until fragrant but not browned.
  6. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer and reduce by about half, which should take 1-2 minutes.
  7. Stir in the lemon juice and lemon zest. Return the cooked shrimp and zucchini noodles to the skillet.
  8. Toss everything together gently for about 1 minute to heat through and coat everything in the sauce.
  9. Remove from the heat, stir in the fresh parsley, and season with additional salt and pepper to taste.
  10. Serve immediately, garnished with optional grated Parmesan cheese.

Notes

Key Tip: Salting and drying the zucchini noodles before cooking is crucial to prevent a watery sauce. For a non-alcoholic version, substitute white wine with chicken broth and an extra teaspoon of lemon juice. For a creamier sauce, stir in 2-3 tablespoons of heavy cream at the end. Other delicious additions include a tablespoon of capers or ¼ cup of chopped sun-dried tomatoes.