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For a tasty shrimp scampi with zucchini noodles, gather these ingredients: - 2 medium zucchini, spiralized - 1 pound large shrimp, peeled and deveined - 4 cloves garlic, minced - 1/2 teaspoon red pepper flakes (adjust to taste) - 3 tablespoons olive oil - 2 tablespoons unsalted butter - Juice of 1 lemon - Zest of 1 lemon - Salt and pepper to taste - Fresh parsley, chopped for garnish These ingredients make a bright, fresh dish full of flavor. The zucchini gives a light base, while the shrimp adds protein. You can enhance the dish with a few optional ingredients: - Cherry tomatoes for a pop of color - Fresh basil for a herby taste - Parmesan cheese for creaminess - Capers for a briny kick These extras can make your dish even more special. Feel free to mix and match based on what you like. This dish is not just tasty but also healthy. Here’s a quick look at the nutritional benefits: - Calories: Approximately 300 per serving - Protein: 25g - Carbohydrates: 10g - Fat: 15g - Fiber: 2g The shrimp provides a great source of protein, while zucchini offers vitamins and minerals. This meal is light yet satisfying, perfect for any day. {{ingredient_image_1}} To start, grab two medium zucchini. Use a spiralizer to make long, thin noodles, often called zoodles. If you don’t have a spiralizer, a vegetable peeler will work too. Just cut the zucchini into thin strips. After you spiralize, set the zoodles aside. This helps keep them fresh until you need them. Next, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. When the oil and butter start to sizzle, add four cloves of minced garlic and 1/2 teaspoon of red pepper flakes. Sauté for about one minute. This will make your kitchen smell amazing! Now, add one pound of large shrimp to the skillet. Season with salt and pepper. Cook for 2-3 minutes on each side. The shrimp should turn pink and look opaque. Once cooked, remove the shrimp from the skillet and set them aside. Now, it is time to combine the flavors. In the same skillet, add the spiralized zucchini noodles. Toss them in the remaining tablespoon of olive oil. Sauté the zoodles for about 2-3 minutes until they are slightly tender. Be careful not to overcook them, or they will get mushy. After that, return the shrimp to the skillet. Squeeze the juice of one lemon and add the lemon zest. Mix everything together and cook for one more minute to heat through. Taste and adjust seasoning if needed. Finally, remove from heat and garnish with fresh chopped parsley before serving. Enjoy your dish! To keep zoodles firm, do not overcook them. After spiralizing, you should salt them lightly. Salt draws out excess water. Let them sit for a few minutes, then pat them dry. When cooking, sauté for just 2-3 minutes. This keeps them tender but not mushy. Remember, zoodles should have a slight crunch for the best texture. For juicy shrimp, use medium heat. This cooks them evenly without burning. Start with hot oil but watch for the garlic. Add garlic first and let it sizzle for about a minute. Then, add shrimp seasoned with salt and pepper. Cook each side for 2-3 minutes until they turn pink. Remove them when done to avoid overcooking. Lemon juice and zest add brightness to this dish. You can also try adding fresh herbs like basil or dill for a twist. A splash of white wine while cooking adds depth. If you like heat, adjust red pepper flakes to taste. Finally, top with fresh parsley to enhance the look and flavor. Pro Tips Choose Fresh Shrimp: Always opt for fresh, high-quality shrimp for the best flavor and texture. Frozen shrimp can work too, just ensure they are properly thawed before cooking. Adjust the Spice Level: Feel free to customize the amount of red pepper flakes based on your heat preference. Start with a little, and add more for extra kick! Don't Overcook the Zoodles: Zucchini noodles cook quickly, so sauté them just until they're slightly tender to avoid a mushy texture. Aim for a bit of crunch! Garnish for Flavor: Fresh parsley not only adds a pop of color but also enhances the dish's flavor. Consider adding grated Parmesan cheese for an extra layer of richness. {{image_2}} You can swap shrimp for other proteins. Chicken works well in this dish. Simply cut it into bite-sized pieces. Cook it in the skillet until it is no longer pink. Tofu is another great option. Use firm or extra-firm tofu. Press it to remove excess water. Then, cube it and sauté until golden. Both options keep the dish tasty and satisfying. This recipe is already gluten-free and low-carb. Zucchini noodles are a great substitute for pasta. If you want a different base, try spaghetti squash. Cook it until tender and shred it with a fork. Another option is to use palmini noodles made from hearts of palm. These are low in carbs and add a unique texture. Adding seasonal veggies can elevate your shrimp scampi. In spring, toss in asparagus or peas for a fresh taste. Summer is perfect for cherry tomatoes or bell peppers. In fall, try adding mushrooms or spinach. These veggies not only add flavor but also boost nutrition. Adjust cooking times based on the veggies you choose. Always aim for a colorful plate to make your meal more appealing. Store any leftover shrimp scampi zucchini noodles in an airtight container. Keep them in the fridge. They taste best when used within two days. Make sure to separate the shrimp from the zoodles if possible. This helps keep the zucchini noodles from getting too soft. To reheat, place the leftovers in a skillet over medium heat. Add a splash of olive oil to keep them moist. Stir gently until everything is heated through. This keeps the shrimp tender and the zoodles firm. Avoid using a microwave if you can. It can make the zucchini soggy. You can freeze shrimp scampi zucchini noodles, but the texture may change. To freeze, place the shrimp and zoodles in a freezer-safe bag. Remove as much air as possible. They will last for about three months in the freezer. When ready to eat, thaw in the fridge overnight and reheat gently. Yes, you can use regular pasta if you like. Cook it according to the package. Then, mix in the shrimp and sauce just like with zucchini noodles. The dish will have a different texture but will still taste great. You can make zucchini noodles with a simple vegetable peeler. Just take the peeler and run it down the zucchini. Keep peeling until you have long strips. You can also use a box grater. Grate the zucchini into thin strands for a similar effect. You can use chicken, tofu, or even scallops. If you pick chicken, cut it into small pieces. Cook it in the same way as the shrimp. For tofu, use firm tofu and cube it. Cook it until golden before adding the other ingredients. You learned about making tasty shrimp zucchini noodles in this blog. We covered key ingredients, step-by-step instructions, and helpful tips. I shared variations to keep your meals exciting and storage tips for leftovers. Remember, you can adjust flavors and proteins to your liking. Don’t fear trying new things in your dishes. This meal is fun and healthy! Enjoy making it your own, and keep experimenting.

Shrimp Scampi Zucchini Noodles

A light and flavorful dish featuring shrimp and zucchini noodles in a garlic lemon sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 medium zucchini, spiralized
  • 1 pound large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 0.5 teaspoon red pepper flakes
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 lemon juice
  • 1 lemon zest
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by spiralizing the zucchini to create zucchini noodles (zoodles). Set aside.
  • In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
  • Once the oil and butter are sizzling, add minced garlic and red pepper flakes to the skillet. Sauté for about 1 minute until the garlic is fragrant but not burned.
  • Add the shrimp to the skillet, seasoning with salt and pepper. Cook for about 2-3 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
  • In the same skillet, add the spiralized zucchini noodles and toss them in the remaining 1 tablespoon of olive oil. Sauté the zoodles for about 2-3 minutes, just until they are slightly tender but not mushy.
  • Return the shrimp to the skillet with the zucchini, and add the lemon juice and lemon zest. Toss everything together and cook for an additional minute to heat through.
  • Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired.
  • Remove from heat and garnish with fresh chopped parsley before serving.

Notes

Serve in bowls garnished with lemon wedges and extra parsley.
Keyword healthy, low carb, scampi, shrimp, zucchini noodles