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

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.