Shrimp Scampi Zucchini Noodles (Printable Version)

Tender shrimp cooked with garlic and lemon served atop fresh zucchini noodles in a light, flavorful dish.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 4 medium zucchini (approx. 2 lbs), spiralized into noodles
03 - 2 cloves garlic, minced
04 - 1/4 cup chopped fresh parsley
05 - 1/4 cup cherry tomatoes, halved (optional)

→ Sauce & Seasoning

06 - 3 tbsp olive oil
07 - 2 tbsp unsalted butter (use additional olive oil for dairy-free)
08 - 1/4 cup dry white wine
09 - Zest and juice of 1 lemon
10 - 1/2 tsp crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - Extra chopped parsley and lemon wedges

# Method:

01 - Pat shrimp dry and season evenly with salt and pepper.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook shrimp 1–2 minutes per side until opaque. Remove and set aside.
03 - Add remaining olive oil and butter to the skillet. Sauté minced garlic for 30 seconds until fragrant.
04 - Pour in white wine and lemon juice, simmer for 2 minutes while scraping browned bits from skillet.
05 - Incorporate crushed red pepper flakes (if desired), lemon zest, and cherry tomatoes. Cook for 1 minute.
06 - Toss zucchini noodles gently in skillet for 2–3 minutes until warmed and tender but not soggy.
07 - Return shrimp to skillet, toss gently to combine and heat through for 1 minute.
08 - Remove from heat, sprinkle with fresh parsley, and adjust seasoning to taste.
09 - Plate immediately and garnish with additional parsley and lemon wedges.

# Chef's Tips:

01 -
  • Ready in half an hour, with most of that time spent on prep, not watching the stove.
  • The shrimp cooks so fast you can't mess it up, and the sauce is literally just wine, lemon, and garlic doing all the heavy lifting.
  • Low-carb, gluten-free, and elegant enough to serve guests without anyone realizing it's actually good for you.
02 -
  • Don't walk away once the shrimp hits the pan—it goes from perfect to rubber in about 30 seconds, and there's no coming back.
  • Zucchini noodles release water as they cook, so if you're making this ahead, spiralize right before serving or your sauce becomes soup.
03 -
  • Buy frozen shrimp if that's what's available—they're often fresher than fresh because they're frozen right on the boat, and thawing them gently (in the fridge overnight or a bowl of cold water) gives you better control.
  • The skillet itself is your secret weapon; a well-seasoned cast iron or heavy stainless steel pan conducts heat evenly so your shrimp sears instead of poaches.

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