If you’re looking for a light, fresh twist on a classic seafood favorite, you’re going to adore this Shrimp Scampi with Zucchini Noodles Recipe. I absolutely love how it balances all those rich, garlicky flavors with the crispness of zucchini noodles — making it feel indulgent but not heavy at all. Stick with me because I’m about to share everything you need so this dish turns out perfectly every time you make it.
Why You’ll Love This Recipe
- Quick and Easy: This dish comes together in about 15 minutes, perfect for busy weeknights.
- Light and Healthy: Zucchini noodles replace traditional pasta, keeping carbs low but flavor high.
- Bright, Garlicky Flavor: Fresh garlic, lemon, and a touch of red pepper create an irresistible sauce.
- Family Favorite: My loved ones can’t get enough of this — even the zucchini skeptics end up asking for seconds!
Ingredients You’ll Need
All you need are simple, fresh ingredients that work together beautifully to make this shrimp scampi sing. Choosing good-quality shrimp and fresh zucchini makes a huge difference — plus, I’ll share how to pick the best zucchini noodles!
- Unsalted Butter: Gives the sauce a rich, creamy base without being too salty.
- Garlic Cloves: Freshly minced garlic brings that signature scampi aroma and flavor.
- Crushed Red Pepper: Adds just a touch of heat to brighten the dish.
- Large Shrimp (Shelled and Deveined): I prefer fresh but frozen thawed shrimp work well too — just make sure they’re dry before cooking.
- Paprika: For a subtle smoky note that complements the shrimp perfectly.
- Salt and Black Pepper: To season everything just right.
- Low-Sodium Vegetable Broth: Creates a flavorful, light sauce without overpowering the shrimp.
- Lemon Juice: Freshly squeezed, it adds that necessary zing that lifts the whole dish.
- Red Wine Vinegar: A little acidity to round out the flavors and balance the richness.
- Zucchini: Spiralized into noodles — think of them as a light, crisp pasta substitute.
- Grated Parmesan Cheese: Optional, but trust me, a sprinkle on top takes this to restaurant-level deliciousness.
Variations
I love that this Shrimp Scampi with Zucchini Noodles Recipe is super flexible. You can easily make tweaks to suit your taste buds or what you have on hand — it’s all about making it your own!
- Add Fresh Herbs: Toss in chopped parsley or basil at the end for a vibrant herbal lift — that’s my go-to when I want an extra fresh note.
- Spicy Kick: If you like it hotter, increase the crushed red pepper or add a dash of cayenne.
- Swap the Broth: Chicken broth works great if you don’t have vegetable broth on hand, and it adds a fuller flavor.
- Use Other Veggie Noodles: Spiralized carrots or yellow squash can be fun alternatives and add a pop of color.
- Protein Swap: I’ve made this with scallops or even chicken strips — just adjust cooking times accordingly.
How to Make Shrimp Scampi with Zucchini Noodles Recipe
Step 1: Sauté the Garlic and Red Pepper in Butter
Heat your butter in a large skillet over medium heat until it melts and starts to foam a little. Toss in the minced garlic and crushed red pepper, then cook it just until fragrant — about a minute. I like to keep an eye on it because garlic can burn quickly, and burnt garlic will make the whole dish bitter.
Step 2: Cook the Shrimp Just Right
Add your shrimp to the pan and season with paprika, salt, and black pepper. Cook the shrimp until they turn bright pink and curl up — usually 3 to 4 minutes, depending on their size. I always use a slotted spoon to remove them once done to avoid overcooking — overcooked shrimp get rubbery, and nobody wants that!
Step 3: Build the Sauce
Pour the vegetable broth, freshly squeezed lemon juice, and red wine vinegar into the pan. Give the pan a good scrape to lift all those tasty browned bits off the bottom — that’s where the flavor magic happens. Bring this to a gentle boil, then turn off the heat to prep for the final assembly.
Step 4: Toss in the Zucchini Noodles & Shrimp
Add the spiralized zucchini and the cooked shrimp back to the skillet. Toss everything gently so the noodles warm through and soak up some of that beautiful sauce without getting soggy. I find it only takes about a minute or two to get the zoodles just tender — less is more here to keep that fresh snap!
Step 5: Serve with a Parmesan Sprinkle
Dish it out immediately with a generous sprinkling of grated Parmesan cheese if you like. That cheesy note feels indulgent but pairs perfectly with the lemon and garlic. Sit down, indulge, and prepare for compliments flying around your kitchen!
Pro Tips for Making Shrimp Scampi with Zucchini Noodles Recipe
- Dry the Shrimp Well: Before cooking, pat your shrimp dry with paper towels to ensure they sear nicely and don’t steam.
- Don’t Overcook the Zoodles: Zucchini noodles can get mushy fast, so toss them in the hot sauce only to warm through.
- Use Fresh Lemon Juice: Bottled just can’t compete here — the bright, fresh acidity really brings the sauce alive.
- Adjust Heat Level To Taste: Start with a pinch of crushed red pepper and add more gradually if you like it spicier.
How to Serve Shrimp Scampi with Zucchini Noodles Recipe
Garnishes
I usually top mine with a little more freshly grated Parmesan and a sprinkle of chopped parsley for color and flavor — it adds a lovely fresh touch and makes the plate look restaurant-worthy without any fuss.
Side Dishes
I love pairing this with a crisp green salad or some roasted asparagus to keep things light, but if you want to round out the meal, some crusty garlic bread on the side is a total winner.
Creative Ways to Present
For special occasions, I’ve served the shrimp scampi over a bed of colorful spiralized veggies—like mixing zucchini and carrot noodles—for a vibrant, party-ready dish. Drizzle a little extra sauce and garnish with lemon wedges for a beautifully fresh presentation.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp scampi stores pretty well in an airtight container in the fridge for 2 days. I recommend separating the shrimp from the zucchini noodles if you can since the zoodles release moisture and get watery.
Freezing
I don’t suggest freezing this dish, especially with the zucchini noodles, since they can get mushy and watery upon thawing. If you do want to freeze shrimp scampi, do it without the zucchini and add fresh noodles when reheating.
Reheating
Reheat leftovers gently in a skillet over medium-low heat, adding a splash of broth or water if needed to refresh the sauce. Avoid microwaving to keep shrimp tender and the zoodles from getting soggy.
FAQs
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Can I use frozen shrimp for this Shrimp Scampi with Zucchini Noodles Recipe?
Yes, frozen shrimp works perfectly as long as you thaw and pat them dry well before cooking. This ensures they sear nicely and don’t release excess water, which can make the sauce watery.
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How do I spiralize zucchini noodles quickly?
I use a handheld spiralizer—it’s quick and easy! Choose medium-sized zucchini that’s firm and fresh for the best texture. After spiralizing, pat the zoodles gently with paper towels to remove some moisture before cooking to avoid sogginess.
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Can I make this dish vegan or vegetarian?
Absolutely! Swap out shrimp for sautéed mushrooms or tofu, and replace butter with vegan butter or olive oil. Vegetable broth keeps it flavorful while maintaining that light scampi vibe.
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What’s the best way to avoid watery zucchini noodles?
To prevent watery zoodles, spiralize them fresh, then toss with a little salt and let them sit for 10 minutes. Gently squeeze out the excess moisture with a clean kitchen towel before adding them to the pan. Also, avoid cooking them too long.
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Can I use dried pasta instead of zucchini noodles?
You can! Just cook the pasta according to package instructions and toss it in with the shrimp and sauce at the end. Keep in mind, using zucchini noodles keeps the dish lighter and lower in carbs if that’s what you’re aiming for.
Final Thoughts
This Shrimp Scampi with Zucchini Noodles Recipe has become one of my go-to meals for a reason: it’s fast, flavorful, and feels fancy without the fuss. I love sharing it with friends because it’s proof you don’t need heavy pasta to enjoy classic garlicky shrimp goodness. I’m confident you’ll enjoy making this as much as I do — and more importantly, you’ll eat it up fast. Give it a try and watch as it becomes a new family favorite at your table!
Print
Shrimp Scampi with Zucchini Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Calorie
Description
Shrimp Scampi with Zoodles is a healthy and flavorful twist on the classic shrimp scampi dish, substituting traditional pasta with spiralized zucchini noodles for a lighter, low-carb alternative. This quick and easy skillet recipe combines succulent shrimp cooked in a garlicky buttery sauce with bright lemon juice and a hint of red wine vinegar, perfect for a nutritious weeknight dinner.
Ingredients
Shrimp and Sauce
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- ¼ teaspoon crushed red pepper
- 2 pounds large shrimp, shelled and deveined
- 1 teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ cup low-sodium vegetable broth
- 1 lemon, juiced
- 2 tablespoons red wine vinegar
Zoodles
- 3 zucchini, spiralized
For Serving
- Grated Parmesan cheese (optional)
Instructions
- Heat butter and garlic: In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and crushed red pepper, cooking for about 1 minute until the garlic is fragrant but not browned.
- Cook the shrimp: Add the shelled and deveined shrimp to the skillet. Season with paprika, salt, and black pepper. Cook the shrimp for 3–4 minutes, stirring occasionally, until the shrimp turns pink and is cooked through. Remove the shrimp using a slotted spoon and set aside on a plate covered to keep warm.
- Prepare the sauce: Pour the low-sodium vegetable broth, freshly squeezed lemon juice, and red wine vinegar into the skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a boil to reduce slightly and meld the flavors.
- Add zoodles and shrimp: Turn off the heat, then gently add the spiralized zucchini noodles and cooked shrimp back into the skillet. Toss everything together carefully to warm the zoodles and coat the shrimp in the sauce without overcooking the zucchini.
- Serve: Immediately plate the shrimp and zoodles, and sprinkle with grated Parmesan cheese if desired. Enjoy this light and flavorful meal while hot.
Notes
- Healthy Shrimp Scampi combines the classic flavors of the dish with simple swaps like using zoodles zucchini noodles instead of pasta for a lighter meal.
- Do not overcook the zucchini noodles as they can become soggy quickly; toss them off the heat just enough to warm through.
- Feel free to adjust the crushed red pepper quantity to control the heat level according to your preference.
- For a dairy-free option, omit the Parmesan cheese or substitute with a non-dairy cheese alternative.
Nutrition
- Serving Size: 2 cups
- Calories: 285 kcal
- Sugar: 5 g
- Sodium: 722 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 48 g
- Cholesterol: 380 mg
