Shrimp Scampi with Zucchini Noodles
Succulent shrimp tossed in a bright, garlicky lemon-butter sauce served over tender zucchini noodles. A 20-minute low-carb twist on the Italian-American classic that still delivers all the restaurant-quality flavor without the pasta.
For 4 servings
- prep
Spiralize the zucchini and pat the shrimp dry.
Wash the zucchini and run each through a spiralizer to create noodles. Pat the shrimp completely dry with paper towels and season with a pinch of salt and pepper.
TIPDry shrimp sear better and won't steam in the pan. Don't skip this step. - saute · ~5 min
Sear the shrimp until pink and curled.
1.Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat.2.Add the shrimp in a single layer and cook 1.5 to 2 minutes per side until pink and just curled.3.Transfer shrimp to a plate and set aside.TIPWork in batches if your skillet isn't large enough. Overcrowding will steam the shrimp instead of searing. - saute · ~1 min
Sauté the garlic and chili flakes to build the sauce base.
1.Reduce heat to medium and add the remaining 2 tablespoons butter to the same skillet.2.Add the minced garlic and red chili flakes. Sauté 30 to 45 seconds until fragrant.TIPGarlic burns quickly and turns bitter. Keep it moving and watch the heat. - simmer · ~2 min
Deglaze the pan with wine and lemon juice.
1.Pour in the white wine and lemon juice. Scrape up any browned bits from the bottom of the skillet with a wooden spoon.2.Let the sauce bubble and reduce slightly, about 2 minutes. Remove from heat. - saute · ~2 min
Quickly cook the zucchini noodles.
1.Add the zucchini noodles to the skillet with the sauce.2.Toss gently with tongs for 1 to 2 minutes until just warmed through and slightly softened.TIPZucchini noodles release water as they cook. A 2-minute toss keeps them al dente — any longer and they get mushy. - assemble · ~1 min
Return the shrimp and finish the dish.
1.Return the seared shrimp to the skillet along with any juices from the plate.2.Add lemon zest and chopped parsley. Toss everything together. - serve
Divide among plates and serve immediately.
Portion the shrimp and zucchini noodles into four bowls, spooning any remaining sauce from the pan over each serving.
TIPServe with a lemon wedge on the side for an extra bright squeeze at the table.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp thoroughly dry before searing to ensure a golden crust instead of steaming.
- 2Toast the red chili flakes with garlic for just 30-45 seconds to release their aroma without burning.
- 3Use dry white wine like Pinot Grigio or Sauvignon Blanc for the most authentic flavor.
- 4Toss zucchini noodles for only 1-2 minutes — longer cooking makes them watery and mushy.
- 5Deglaze the pan by scraping up browned bits with wine and lemon juice to capture all the savory flavor.
- 6For best texture, serve immediately — zucchini noodles continue to soften as they sit.
Adapt it for your goals.
Gluten-Free
This recipe is already gluten-free as written, but swap the white wine for gluten-free chicken broth if needed — the flavor stays rich and bright.
Dairy FreeDairy-Free
Replace butter with a high-quality extra-virgin olive oil (use 3 tablespoons total) for a dairy-free version that still feels luxuriously silky.
High Protein Add InHigh-Protein Add-In
Boost protein by adding 200g of cooked bay scallops alongside the shrimp — they cook in just 2 minutes and complement the lemon butter sauce beautifully.
Extra VeggieExtra Veggie
Toss in 1 cup of halved cherry tomatoes with the garlic and chili flakes; they soften and burst into the sauce, adding sweetness and color.
Why this is on our healthy list.
Low-Carb Base
Zucchini noodles replace traditional pasta, cutting carbohydrates drastically while providing a nutrient-dense, hydrating vegetable base.
Rich in Lean Protein
Shrimp are a low-calorie, high-quality protein source that supports muscle maintenance and keeps you satisfied without heaviness.
Vitamin C and Antioxidants
Fresh lemon juice and zest deliver a concentrated dose of vitamin C, while garlic and parsley add antioxidant compounds that support immunity.
Heart-Healthy Fats
Olive oil and butter in moderate amounts provide monounsaturated fats and fat-soluble vitamin absorption, balanced within this light dish.
Frequently asked questions
Yes, but thaw them completely in the fridge overnight or under cold running water, then pat very dry — excess moisture prevents browning and makes the shrimp rubbery.
