Bright, garlicky, and ready in under 20 minutes, Skinny Shrimp Scampi Zucchini Noodles is my go-to weeknight meal when I want something light but satisfying. It keeps the classic scampi flavors—lemon, garlic, butter—while swapping pasta for zucchini noodles for a low-carb twist. For a quick primer on turning zucchini into great noodles, I often refer back to this fresh zucchini noodles recipe that helped refine my spiralizing technique.
Why Make This Recipe
- Fast: Most of the cooking happens in a single skillet in about 10 minutes, perfect for busy nights.
- Healthy: Zucchini noodles cut carbs and calories while keeping the meal high in protein from the shrimp.
- Flavorful: Garlic, lemon, and a touch of butter or olive oil give a rich sauce that clings to the zoodles.
- Versatile: It adapts to gluten-free, dairy-free, or heartier pasta versions with small swaps.
- Personal insight: I love this recipe because it gives that indulgent scampi taste without feeling heavy—ideal after a long day in the kitchen.
Also worth noting: this dish pairs well with high-protein stir-fry flavors when you want more texture, similar to a high-protein shrimp stir-fry approach.
Recipe Overview
- Prep time: 10 minutes (spiralize zucchini, peel shrimp if needed)
- Cook time: 8–10 minutes
- Total time: 18–20 minutes
- Servings: 4 (approx. 4 oz shrimp + 2 medium zucchinis per serving)
- Difficulty: Easy
- Method: Quick sauté in a large skillet, finishing by tossing zucchini noodles in the hot sauce for 1–2 minutes.
My Experience Making This Recipe
I tested this several times to balance sauce concentration without overcooking the zoodles. The biggest discovery was undercooking the zoodles slightly—1 minute in the pan—so they retain texture and don’t water down the sauce.
How to Make Skinny Shrimp Scampi Zucchini Noodles
Start by spiralizing 2 medium zucchinis and pat them dry to remove excess moisture. Sear 1 lb peeled, deveined shrimp in 1 tbsp olive oil and 2 tbsp butter over medium-high heat for about 2 minutes per side until opaque (120–135°F internal). Remove shrimp, sauté 3 cloves minced garlic for 30–45 seconds, deglaze with 1/4 cup dry white wine or 2 tbsp chicken broth, add 2 tbsp lemon juice, return shrimp, then toss in zoodles for 1–2 minutes to warm through. Finish with 2 tbsp chopped parsley and a pinch of red pepper flakes.
Equipment tip: use a 10–12 inch stainless steel or heavy nonstick skillet and silicone-tipped tongs for gentle tossing.
Expert Tips for Success
- Dry zoodles before cooking: after spiralizing, salt lightly and let them sit in a colander for 10 minutes, then squeeze or pat dry to avoid a watery sauce.
- High heat for shrimp: get the pan smoking hot, then reduce to medium-high; a quick sear prevents sticking and gives color without overcooking.
- Don’t burn the garlic: sauté garlic for only 30–45 seconds and add liquid immediately to stop it from turning bitter.
- Finish off-heat for silky sauce: once you add the butter and lemon, remove from direct heat and toss for 30 seconds to emulsify the sauce. For more inspiration on different shrimp-scampi formats, try my notes from a perfect shrimp scampi pasta bake trial.
- Use a thermometer: shrimp are done at 120–135°F; pulling them early avoids rubberiness and they’ll finish cooking briefly in the hot sauce.
How to Serve Skinny Shrimp Scampi Zucchini Noodles
- Family-style: pile zoodles on a shallow bowl, top with shrimp and sauce, sprinkle parsley and lemon zest for color.
- Add texture: serve with toasted breadcrumbs or crushed pistachios for crunch.
- Side dishes: pair with a simple arugula salad or roasted asparagus for a balanced plate.
- Occasion: elegant enough for a date night but quick enough for busy weeknights.
Storage and Reheating Guide
Store cooled components separately when possible: shrimp and sauce in an airtight container for up to 3 days in the refrigerator; keep zoodles in a sealed container for up to 24 hours to avoid sogginess. If you must freeze, freeze only the shrimp and sauce in a freezer-safe container for up to 2 months and thaw overnight in the fridge—zucchini noodles do not freeze well. To reheat, warm the shrimp and sauce gently in a skillet over low-medium heat and add fresh zoodles for 1–2 minutes to warm and preserve texture. For more tips on quick shrimp reheating and noodle combos, consider this quick shrimp stir-fry with noodles reference I use for timing.
Recipe Variations
- Dairy-free: replace butter with an extra tablespoon of olive oil and finish with a bit more lemon for brightness.
- Gluten-free: naturally gluten-free—just use a gluten-free wine or stock if avoiding sulfites.
- Heartier: swap zoodles for 8 oz linguine or whole-wheat spaghetti and toss with a splash of pasta water to marry the sauce.
- Veg-forward: add halved cherry tomatoes and baby spinach in the last minute for color and vitamins—see a similar combo in this zucchini noodle shrimp variation I tested.
Nutritional Highlights
- Low-carb and lower calorie than traditional scampi with pasta, while providing lean protein from shrimp.
- High in vitamin C and potassium from zucchini; add spinach for extra iron and folate.
- Allergen info: contains shellfish (shrimp) and often dairy (butter) unless substituted—serve cautiously for people with allergies.
- Portion guidance: 1 serving ≈ 1 cup cooked zoodles + 4 oz shrimp for a balanced meal.
Troubleshooting Common Issues
- Watery sauce: you likely didn’t dry the zoodles; pat them dry or salt/drain before cooking and reduce liquid by simmering a minute longer.
- Rubber shrimp: shrimp cooked too long or from frozen without proper thawing—thaw in the fridge and cook 2 minutes per side at medium-high heat.
- Garlic bitterness or burnt butter: lower the heat and add liquid immediately after garlic softens; use clarified butter or oil if butter browning is a problem.
Frequently Asked Questions
-
Can I use frozen shrimp for this recipe?
Yes—thaw frozen shrimp overnight in the refrigerator or under cold running water in a sealed bag for 10–15 minutes, then pat dry thoroughly; excess moisture leads to steaming instead of searing. Cook thawed shrimp the same way, watching closely so they don’t overcook. -
How do I prevent the zucchini noodles from getting soggy?
Salt and drain the zoodles for 10 minutes, then squeeze out moisture with a clean kitchen towel or paper towels. Cook them only 1–2 minutes in the skillet—just long enough to warm and finish in the sauce. -
Can I make this dish ahead for a dinner party?
Yes—prepare and refrigerate the shrimp and sauce up to 24–48 hours ahead, and keep zoodles separate. Reheat the shrimp gently and toss with fresh zoodles right before serving to maintain texture. -
What wine or substitute should I use for deglazing?
Use a dry white wine like Pinot Grigio or Sauvignon Blanc; if you prefer no alcohol, use low-sodium chicken broth or white grape juice diluted with a teaspoon of vinegar (per 1/4 cup) for acidity.
Skinny Shrimp Scampi Zucchini Noodles
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low-Carb, Dairy-Free Option Available
Description
Bright, garlicky, and ready in under 20 minutes, this dish keeps classic scampi flavors while swapping pasta for zucchini noodles for a low-carb twist.
Ingredients
- 2 medium zucchinis
- 1 lb peeled, deveined shrimp
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1/4 cup dry white wine or 2 tbsp chicken broth
- 2 tbsp lemon juice
- 2 tbsp chopped parsley
- A pinch of red pepper flakes
Instructions
- Spiralize the zucchinis and pat them dry to remove excess moisture.
- Sear the shrimp in olive oil and butter over medium-high heat for 2 minutes per side until opaque.
- Remove shrimp and sauté garlic for 30–45 seconds.
- Deglaze the pan with white wine (or broth), add lemon juice, then return the shrimp to the skillet.
- Toss in the zucchini noodles for 1–2 minutes until warmed through.
- Finish with chopped parsley and a pinch of red pepper flakes.
Notes
For a silky sauce, finish off the heat after adding butter and lemon.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Quick sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg