Why You’ll Love This Shrimp and Zucchini Noodle Scampi
- It’s incredibly light yet deeply satisfying. The zucchini noodles provide a wonderful, delicate base that lets the rich, garlicky scampi sauce truly shine, so you get all the flavor without any of the heaviness of a traditional pasta dish.
- It comes together in under 30 minutes. This is a true weeknight hero. From spiralizing the zucchini to plating up, the process is quick and straightforward, making it perfect for those evenings when you’re short on time but still want something special.
- The flavors are bright and vibrant. The combination of fresh lemon juice, white wine, and parsley creates a sauce that’s zesty, aromatic, and just feels… clean. It’s a real palate-pleaser that tastes like sunshine.
- It’s endlessly adaptable. Not a fan of shrimp? You can easily use chicken or even chickpeas. Want a bit of heat? A pinch of red pepper flakes works wonders. This recipe is a fantastic template for your own creations.
Ingredients & Tools
- 4 medium zucchini (about 1.5 lbs / 680 g)
- 1 lb (450 g) large raw shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/4 cup (60 ml) extra virgin olive oil
- 1/2 cup (120 ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 3 tbsp (45 g) unsalted butter, cut into pieces
- 1 large lemon, juiced (about 3-4 tbsp)
- 1/4 cup fresh parsley, finely chopped
- 1/4 tsp red pepper flakes (optional, for a little kick)
- Salt and freshly ground black pepper, to taste
Tools: A spiralizer (or julienne peeler), a large skillet (12-inch is ideal), tongs, a large bowl, paper towels.
The quality of your ingredients really matters here. Since the sauce is the star, a good, fruity olive oil and a fresh, crisp lemon will make all the difference. And for the wine, just use something you’d enjoy drinking—it doesn’t have to be expensive, but it should be pleasant.
Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Dry those zucchini noodles! This is the single most important step for avoiding a watery sauce. After spiralizing, toss the noodles with a little salt and let them sit in a colander for 10-15 minutes. Then, press them firmly with paper towels to wick away as much moisture as possible.
- Pat your shrimp dry, too. Moisture is the enemy of a good sear. Giving the shrimp a quick pat with a paper towel before they hit the pan ensures they’ll get a nice golden color instead of steaming.
- Mince, don’t crush, the garlic. For this dish, you want little pieces of garlic that will infuse the oil and soften, rather than a paste. A fine mince gives you the best texture and flavor distribution.
- Have everything prepped and ready. This recipe moves quickly once you start cooking. Having your garlic minced, lemon juiced, parsley chopped, and butter measured out means you can focus on the cooking without any frantic scrambling.
How to Make Shrimp and Zucchini Noodle Scampi
Step 1: Prepare the Zucchini Noodles. Using your spiralizer, create noodles from all four zucchini. Place them in a colander set over a bowl or in the sink, and toss them with about 1 teaspoon of salt. Let them sit for at least 10 minutes—this will draw out a surprising amount of water. When ready, grab a few paper towels or a clean kitchen towel and press down firmly on the noodles to squeeze out the excess liquid. You’ll notice they become much more pliable and less likely to make your sauce soupy.
Step 2: Cook the Shrimp. Heat the olive oil in your large skillet over medium-high heat. Make sure your shrimp are patted dry, then season them with a pinch of salt and pepper. Carefully add the shrimp to the hot oil in a single layer. You’re not looking to cook them through completely here—just sear them for about 1-2 minutes per side, until they’re pink and opaque on the outside but still a tad translucent in the middle. Use tongs to remove them from the skillet and set them aside on a plate. They’ll finish cooking later.
Step 3: Build the Scampi Sauce. Reduce the heat to medium-low. Add the minced garlic (and the optional red pepper flakes, if using) to the same skillet. The trick is to cook it just until it becomes fragrant—about 30 to 60 seconds. You don’t want it to brown, or it will turn bitter. Pour in the white wine, and use a wooden spoon to scrape up all those delicious browned bits from the shrimp from the bottom of the pan. Let the wine simmer and reduce by about half, which should take 2-3 minutes.
Step 4: Finish the Sauce and Combine. Turn off the heat. Stir in the pieces of butter one at a time, swirling the pan until they melt and create a slightly creamy, emulsified sauce. This step off the heat is key to preventing the sauce from breaking. Now, add the lemon juice and most of the chopped parsley (save a little for garnish!), and stir to combine. Taste the sauce and adjust the seasoning with more salt or pepper if needed.
Step 5: Warm the Zoodles and Serve. Add the well-dried zucchini noodles to the skillet and toss them gently in the warm sauce for just 30-60 seconds. You really just want to heat them through and coat them—any longer and they’ll start to release water and become mushy. Finally, return the shrimp (and any accumulated juices) to the skillet, giving everything one last gentle toss to combine and heat the shrimp through. The sauce should look glossy and cling to the noodles and shrimp beautifully.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery bite of arugula cuts through the richness of the butter and complements the lemon in the scampi perfectly.
- Garlic bread or a crusty baguette — Honestly, you’ll want something to sop up every last drop of that incredible sauce. A little goes a long way for pure satisfaction.
- Roasted asparagus or broccolini — Another green vegetable roasted with a bit of olive oil and salt adds a nice textural contrast and makes the meal feel even more complete.
Drinks
- A crisp, chilled Sauvignon Blanc — The citrus and herbal notes in the wine will mirror the flavors in the dish, creating a really harmonious pairing.
- Sparkling water with a lemon wedge — For a non-alcoholic option, the bubbles and citrus are wonderfully refreshing and help cleanse the palate between bites.
- A light Italian Pinot Grigio — Another excellent wine choice that’s bright and acidic enough to stand up to the garlic and butter without overpowering the delicate shrimp.
Something Sweet
- Lemon sorbet or granita — Continuing the citrus theme with a light, palate-cleansing dessert feels like the most natural and refreshing way to end the meal.
- Fresh berries with a dollop of whipped cream — Simple, sweet, and not too heavy. The berries provide a lovely, juicy contrast to the savory main course.
- A small piece of dark chocolate — Sometimes, all you need is a single square of high-quality dark chocolate to satisfy that sweet tooth after a flavorful dinner.
Top Mistakes to Avoid
- Mistake: Skipping the step of salting and drying the zucchini noodles. This is the number one reason for a watery, disappointing scampi. The salt pulls the moisture out, and drying them is non-negotiable for a sauce that clings.
- Mistake: Overcooking the shrimp initially. If you cook the shrimp all the way through in the first step, they’ll become tough and rubbery by the time you add them back at the end. A quick sear is all you need.
- Mistake: Burning the garlic. Garlic burns in a heartbeat and turns bitter. Keep the heat medium-low and cook it just until you can smell its aroma—no longer.
- Mistake: Overcooking the zucchini noodles. Zoodles need mere seconds in the hot sauce. If you cook them for more than a minute, they’ll go from al dente to soggy and sad. Toss them gently and serve immediately.
Expert Tips
- Tip: Use frozen shrimp? Thaw them properly. The best way is to place them in a bowl of cold water in the fridge for a few hours. Never use hot water, as it can start to cook the shrimp and affect the texture.
- Tip: Brown the butter for a nutty twist. Before adding the garlic, let the butter melt and cook until it turns a light golden brown and smells nutty. Then proceed with the recipe. It adds a whole new layer of delicious, complex flavor.
- Tip: Add a splash of pasta water if you have it. If you happen to be boiling pasta for someone else, save a quarter cup of the starchy water. A tablespoon or two stirred into the sauce at the end helps it emulsify and cling even better.
- Tip: Spiralize the zucchini thicker. If your spiralizer has blades for different thicknesses, opt for a thicker noodle. They hold their shape and texture a bit better against the heat than very thin, angel-hair-like noodles.
FAQs
Can I make this dish ahead of time?
Honestly, this is one dish that’s truly best served immediately. The zucchini noodles release water as they sit, so if you make it ahead, you’ll end up with a lot of liquid at the bottom of your container. You can, however, do all the prep work ahead: spiralize and salt the zucchini (store them pressed between paper towels in a bag in the fridge), make the sauce base (up to adding the butter), and have your shrimp peeled and ready. Then, it’s a 5-minute assembly when you’re ready to eat.
I don’t have a spiralizer. What can I use instead?
No problem! A julienne peeler will give you nice, thin strips that work well. You can also use a standard vegetable peeler to create wide, ribbon-like “noodles.” If you’re really in a pinch, you can even thinly slice the zucchini into half-moons, though the texture will be different. The goal is just to have a vegetable that will cook quickly and soak up the sauce.
Is there a substitute for the white wine?
Absolutely. You can use an equal amount of low-sodium chicken or vegetable broth. To mimic the acidity of the wine, add an extra tablespoon of lemon juice to the broth. It won’t be exactly the same, but it will still be delicious and alcohol-free.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheating is tricky because the zoodles will release more water. The best method is to reheat it gently in a skillet over medium heat, stirring frequently, and letting some of the liquid evaporate. Don’t use the microwave, as it will steam the noodles and make them very soft.
Can I use pre-spiralized zucchini noodles from the store?
You can, but be extra vigilant about drying them. Pre-spiralized zoodles are often sitting in their own moisture in the bag. You’ll definitely want to spread them out on a towel and press them firmly with another towel to remove as much liquid as possible before using them.
Shrimp And Zucchini Noodle Scampi
Whip up a light & flavorful Shrimp Zucchini Noodle Scampi in under 30 mins! A healthy, low-carb twist on the classic with garlic, lemon, and white wine sauce. Perfect for a quick, satisfying weeknight dinner.
Ingredients
Ingredients
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4 medium zucchini (about 1.5 lbs / 680 g)
-
1 lb large raw shrimp (450 g, peeled and deveined)
-
4 cloves garlic (minced)
-
1/4 cup extra virgin olive oil (60 ml)
-
1/2 cup dry white wine (120 ml, like Sauvignon Blanc or Pinot Grigio)
-
3 tbsp unsalted butter (45 g, cut into pieces)
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1 large lemon (juiced (about 3-4 tbsp))
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1/4 cup fresh parsley (finely chopped)
-
1/4 tsp red pepper flakes (optional, for a little kick)
-
Salt and freshly ground black pepper (to taste)
Instructions
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Prepare the Zucchini Noodles. Using your spiralizer, create noodles from all four zucchini. Place them in a colander set over a bowl or in the sink, and toss them with about 1 teaspoon of salt. Let them sit for at least 10 minutes—this will draw out a surprising amount of water. When ready, grab a few paper towels or a clean kitchen towel and press down firmly on the noodles to squeeze out the excess liquid. You'll notice they become much more pliable and less likely to make your sauce soupy.01
-
Cook the Shrimp. Heat the olive oil in your large skillet over medium-high heat. Make sure your shrimp are patted dry, then season them with a pinch of salt and pepper. Carefully add the shrimp to the hot oil in a single layer. You're not looking to cook them through completely here—just sear them for about 1-2 minutes per side, until they're pink and opaque on the outside but still a tad translucent in the middle. Use tongs to remove them from the skillet and set them aside on a plate. They'll finish cooking later.02
-
Build the Scampi Sauce. Reduce the heat to medium-low. Add the minced garlic (and the optional red pepper flakes, if using) to the same skillet. The trick is to cook it just until it becomes fragrant—about 30 to 60 seconds. You don't want it to brown, or it will turn bitter. Pour in the white wine, and use a wooden spoon to scrape up all those delicious browned bits from the shrimp from the bottom of the pan. Let the wine simmer and reduce by about half, which should take 2-3 minutes.03
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Finish the Sauce and Combine. Turn off the heat. Stir in the pieces of butter one at a time, swirling the pan until they melt and create a slightly creamy, emulsified sauce. This step off the heat is key to preventing the sauce from breaking. Now, add the lemon juice and most of the chopped parsley (save a little for garnish!), and stir to combine. Taste the sauce and adjust the seasoning with more salt or pepper if needed.04
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Warm the Zoodles and Serve. Add the well-dried zucchini noodles to the skillet and toss them gently in the warm sauce for just 30-60 seconds. You really just want to heat them through and coat them—any longer and they'll start to release water and become mushy. Finally, return the shrimp (and any accumulated juices) to the skillet, giving everything one last gentle toss to combine and heat the shrimp through. The sauce should look glossy and cling to the noodles and shrimp beautifully.05
