Too hot to turn on the oven? This Shrimp Scampi with Zoodles is the perfect light solution for your summer evenings.
It delivers all the garlicky, buttery flavor you love from the classic dish. You get a meal that feels fancy but stays refreshing and lean.
Why You’ll Love This Recipe
This recipe is a total winner for busy weeknights. It comes together in just 25 minutes from start to finish.
You will love how light you feel after eating this meal. It is packed with protein but keeps the carbs very low. This makes it perfect for a healthy reset after a busy weekend.
Simple Method
Cooking this dish is fast and very straightforward. You will quickly sear the shrimp and then toss the zucchini. Even if you are a beginner, you can master this one-pan meal.
The secret is in the quick sauté. Using zucchini noodles saves you the time of boiling water. It is a smart shortcut for any home cook.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. We use fresh summer produce to make the flavors shine.
- 1.5 lbs large shrimp, peeled and deveined
- 4 large zucchinis, spiralized
- 4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1/4 cup dry white wine or low-sodium chicken broth
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup fresh Italian parsley, chopped
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup grated Parmesan cheese
Step-by-Step
- Place the spiralized zucchini on a paper towel-lined tray and sprinkle with a pinch of salt. Let sit for 10 minutes then pat dry.
- Season the raw shrimp with kosher salt and black pepper.
- In a large skillet, heat the olive oil and butter over medium-high heat.
- Add the shrimp in a single layer and sear for 1.5 to 2 minutes per side until pink. Remove shrimp from the pan.
- In the same skillet, add the minced garlic and red pepper flakes. Sauté for 60 seconds until fragrant.
- Pour in the white wine or chicken broth to deglaze the pan. Simmer for 2 minutes until the liquid reduces by half.
- Increase heat to high and add the zoodles to the skillet. Toss constantly for 2 to 3 minutes until just tender.
- Return the cooked shrimp and any accumulated juices to the skillet.
- Add the lemon juice and fresh parsley. Toss for 1 minute to incorporate the sauce.
- Remove from heat, garnish with grated Parmesan cheese, and serve immediately.
Best Ways to Enjoy It
Serve this dish warm in shallow bowls. I love to add an extra squeeze of fresh lemon right at the table.
For a complete meal, pair it with a crisp green salad. If you aren’t watching carbs, a piece of crusty bread is great for soaking up the sauce.
Storage & Reheating
This dish is best enjoyed fresh. Zucchini can release water if it sits too long. If you have leftovers, keep them in an airtight container for up to two days.
To reheat, use a skillet over medium heat. Warm it quickly just until the shrimp are hot. Avoid the microwave to keep the shrimp tender and the zoodles firm.
Tips for Best Results
- Don’t skip salting and patting the zucchini dry to avoid a watery sauce.
- Avoid overcooking the shrimp as they can become rubbery very quickly.
- Use fresh garlic instead of the jarred kind for the best flavor.
- Spiralize your zucchini right before cooking for the freshest texture.
- For a special summer touch, add a handful of cherry tomatoes.
- Keep your heat high when tossing the zoodles to sear them quickly.
- Swap the wine for chicken broth if you prefer to cook without alcohol.
Ways to Switch It Up
- Swap the shrimp for thin strips of chicken breast for a different protein.
- Add more red pepper flakes if you enjoy a spicier kick.
- Omit the Parmesan cheese to make this recipe dairy-free.
- In summer, swap one zucchini for a yellow summer squash for color.
Common Questions
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before seasoning.
How do I know when the zoodles are done?
They should be tender-crisp. They only need about 2 to 3 minutes in the hot pan to soften slightly.
Will my kids eat this?
Most kids love the mild flavor of the shrimp and the fun “noodle” shape. It is a great way to introduce more vegetables.
I hope this fresh Shrimp Scampi with Zoodles brings a little light to your summer table. It is such a joy to cook something this simple and delicious. Enjoy every bite!
— Lidia
High Protein Shrimp Scampi With Zoodles
Ingredients
- 1.5 lbs large shrimp, peeled and deveined
- 4 large zucchinis , spiralized
- 4 cloves garlic , minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1/4 cup dry white wine or low-sodium chicken broth
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup fresh Italian parsley, chopped
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Place the spiralized zucchini on a paper towel-lined tray and sprinkle with a pinch of salt to draw out moisture; let sit for 10 minutes then pat dry.
- Season the raw shrimp with kosher salt and black pepper.
- In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and foaming.
- Add the shrimp to the skillet in a single layer and sear for 1.5 to 2 minutes per side until opaque and pink. Remove shrimp from the pan and set aside on a plate.
- In the same skillet, add the minced garlic and red pepper flakes, sautéing for 60 seconds until fragrant but not browned.
- Pour in the white wine or chicken broth to deglaze the pan, scraping the bottom with a wooden spoon, and simmer for 2 minutes until the liquid reduces by half.
- Increase heat to high, add the zoodles to the skillet, and toss constantly for 2 to 3 minutes until just tender.
- Return the cooked shrimp and any accumulated juices to the skillet.
- Add the lemon juice and fresh parsley, tossing all ingredients for 1 minute to incorporate the sauce.
- Remove from heat, garnish with grated Parmesan cheese, and serve immediately to prevent zoodles from becoming watery.
