Zoodle Shrimp Scampi – A Light, Flavor-Packed Weeknight Dinner

Shrimp scampi is a classic for a reason: it’s fast, garlicky, and satisfying. This version swaps pasta for zucchini noodles, so you get all the buttery lemon flavor without the heaviness. It’s fresh, bright, and comes together in under 30 minutes.

Whether you’re eating lighter, avoiding gluten, or just want a quick dinner with big flavor, this hits the spot. The texture of the zoodles stays tender-crisp, and the shrimp soak up every drop of garlicky sauce.

Zoodle Shrimp Scampi - A Light, Flavor-Packed Weeknight Dinner

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

  

• Large shrimp (1 pound, peeled and deveined; 16–20 count works well)
• Zucchini (4 medium; enough for about 6–8 cups of zoodles)
• Olive oil (2 tablespoons)
• Unsalted butter (3 tablespoons)
• Garlic (4–5 cloves, finely minced)
• Crushed red pepper flakes (optional, 1/4 teaspoon)
• Dry white wine (1/3 cup; e.g., Sauvignon Blanc or Pinot Grigio) or chicken broth
• Fresh lemon (zest of 1, juice of 1–2 lemons)
• Fresh parsley (1/4 cup, chopped)
• Parmesan cheese (1/4 cup, finely grated; optional but recommended)
• Salt and black pepper
• Optional add-ins: cherry tomatoes, capers, a splash of cream, or extra butter for richness

Instructions

 

• Prep the zucchini: Spiralize the zucchini into zoodles. If you don’t have a spiralizer, use a julienne peeler or buy pre-spiralized. Spread on a tray, sprinkle lightly with salt, and let them sit for 10–15 minutes to draw out moisture. Pat dry with paper towels.
• Pat the shrimp dry: Moisture is the enemy of a good sear. Blot the shrimp with paper towels and season with salt and pepper.
• Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter.
• Cook the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side, just until pink and opaque. Transfer to a plate. Don’t overcook—shrimp will finish in the sauce later.
• Build the sauce: Lower heat to medium. Add the remaining olive oil and 2 tablespoons butter. Stir in garlic and red pepper flakes. Cook 30–60 seconds until fragrant, not browned.
• Deglaze: Pour in the white wine (or broth). Scrape the pan to release any browned bits. Simmer 1–2 minutes to reduce slightly.
• Add lemon: Stir in lemon zest and 2 tablespoons lemon juice. Taste and adjust—add more lemon if you like it brighter.
• Toss in shrimp: Return shrimp to the pan with any juices. Warm through for 30 seconds.
• Cook the zoodles: Add the zoodles and toss with tongs. Cook 1–3 minutes, just until tender-crisp. Do not overcook or they’ll release too much water.
• Finish: Remove from heat. Stir in parsley and Parmesan. Taste and adjust salt, pepper, and lemon.
• Serve immediately: Plate with extra Parmesan, parsley, and a drizzle of olive oil if you like. Add a few lemon wedges on the side.

What Makes This Special

This isn’t just shrimp scampi with zucchini on the side—it’s built to make the zoodles shine. The sauce is balanced with lemon, garlic, and a splash of white wine, so it’s bold but not heavy.

A quick sauté keeps the zucchini from getting soggy. The shrimp cook in minutes, and the whole dish finishes with a handful of fresh herbs and Parmesan for brightness and depth. It’s comfort food that still feels light.

Shopping List

• Large shrimp (1 pound, peeled and deveined; 16–20 count works well)
• Zucchini (4 medium; enough for about 6–8 cups of zoodles)
• Olive oil (2 tablespoons)
• Unsalted butter (3 tablespoons)
• Garlic (4–5 cloves, finely minced)
• Crushed red pepper flakes (optional, 1/4 teaspoon)
• Dry white wine (1/3 cup; e.g., Sauvignon Blanc or Pinot Grigio) or chicken broth
• Fresh lemon (zest of 1, juice of 1–2 lemons)
• Fresh parsley (1/4 cup, chopped)
• Parmesan cheese (1/4 cup, finely grated; optional but recommended)
• Salt and black pepper
• Optional add-ins: cherry tomatoes, capers, a splash of cream, or extra butter for richness

Instructions

1. Prep the zucchini: Spiralize the zucchini into zoodles.

   If you don’t have a spiralizer, use a julienne peeler or buy pre-spiralized. Spread on a tray, sprinkle lightly with salt, and let them sit for 10–15 minutes to draw out moisture. Pat dry with paper towels.

2. Pat the shrimp dry: Moisture is the enemy of a good sear.

   Blot the shrimp with paper towels and season with salt and pepper.

3. Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter.
4. Cook the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side, just until pink and opaque.

   Transfer to a plate. Don’t overcook—shrimp will finish in the sauce later.

5. Build the sauce: Lower heat to medium. Add the remaining olive oil and 2 tablespoons butter.

   Stir in garlic and red pepper flakes. Cook 30–60 seconds until fragrant, not browned.

6. Deglaze: Pour in the white wine (or broth). Scrape the pan to release any browned bits.

   Simmer 1–2 minutes to reduce slightly.

7. Add lemon: Stir in lemon zest and 2 tablespoons lemon juice. Taste and adjust—add more lemon if you like it brighter.
8. Toss in shrimp: Return shrimp to the pan with any juices. Warm through for 30 seconds.
9. Cook the zoodles: Add the zoodles and toss with tongs.

   Cook 1–3 minutes, just until tender-crisp. Do not overcook or they’ll release too much water.

10. Finish: Remove from heat. Stir in parsley and Parmesan. Taste and adjust salt, pepper, and lemon.
11. Serve immediately: Plate with extra Parmesan, parsley, and a drizzle of olive oil if you like.

    Add a few lemon wedges on the side.

Storage Instructions

This dish is best fresh because zoodles soften as they sit. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat just until warm.

If it looks watery, add a small knob of butter and a squeeze of lemon to bring the sauce back together. For meal prep, consider storing the shrimp and sauce separately from the raw zoodles and combining right before serving.

Benefits of This Recipe

• Fast and weeknight-friendly: From prep to plate in about 25 minutes.
• Lighter than pasta: Zoodles keep carbs low while soaking up the scampi flavors.
• Protein-packed: Shrimp adds lean protein and cooks in a flash.
• Flexible: Easy to customize with veggies, herbs, or a touch of cream.
• Gluten-free and low-carb: Naturally fits many dietary preferences without sacrificing flavor.

What Not to Do

• Don’t overcook the shrimp. They turn rubbery fast. Pull them as soon as they turn pink and opaque.
• Don’t skip drying the zoodles. Excess moisture waters down the sauce.
• Don’t brown the garlic. Burnt garlic tastes bitter and will overpower the dish.
• Don’t overcrowd the pan. Cook shrimp in batches if needed for a good sear.
• Don’t walk away at the end. Zoodles cook quickly; keep an eye on texture.

Recipe Variations

• Creamy Scampi: Add 2–3 tablespoons heavy cream after the wine reduces.

  Simmer briefly for a silky sauce.

• Extra Veggie: Toss in halved cherry tomatoes or baby spinach with the zoodles. Cook just until wilted.
• Lemon-Caper: Stir in 1–2 tablespoons capers for a briny pop.
• Garlic Butter Only: Skip wine and use a splash of chicken broth with extra butter for a mellow sauce.
• Spicy Shrimp: Double the red pepper flakes or add a pinch of cayenne.
• Herb Swap: Try basil or chives instead of parsley for a different finish.
• Zoodle Mix: Use a blend of zucchini and yellow squash noodles for color and flavor.
• Add Crunch: Top with toasted almond slivers or garlic breadcrumbs if you don’t need it gluten-free.

FAQ

Can I use frozen shrimp?

Yes. Thaw completely in the fridge overnight or under cold running water.

Pat very dry before cooking so they sear instead of steaming.

What can I use instead of white wine?

Chicken or vegetable broth works well. Add a little extra lemon juice to keep the brightness that wine would provide.

How do I keep zoodles from getting watery?

Salt and drain them for 10–15 minutes, then pat dry. Cook quickly over medium heat and avoid covering the pan.

Don’t overcook.

Do I need to peel the zucchini?

No. The skin adds color and helps the noodles hold their shape. Just wash well and trim the ends before spiralizing.

Can I make this dairy-free?

Yes.

Use olive oil instead of butter and skip the Parmesan. Add extra herbs and lemon for flavor, or a sprinkle of nutritional yeast.

What size shrimp is best?

Large shrimp (16–20 count) are ideal. They cook evenly and stay juicy.

Smaller shrimp cook faster and can be used, just watch the time.

Can I prep this ahead?

You can spiralize the zucchini and prep the shrimp earlier in the day. Store the zoodles on paper towels in the fridge. Cook everything just before serving for the best texture.

Is this keto-friendly?

Yes.

It’s low in carbs, especially if you skip the wine or use a small amount. The fat from butter and olive oil fits well with keto macros.

Final Thoughts

Zoodle Shrimp Scampi brings all the garlicky, lemony comfort of the original without weighing you down. It’s quick enough for a busy weeknight and versatile enough to dress up for company.

Keep the heat moderate, watch the timing, and finish with fresh herbs and lemon. You’ll have a bright, satisfying dinner that tastes restaurant-worthy and feels fresh and light.