LEMON GARLIC SHRIMP SCAMPI WITH ZUCCHINI NOODLES

Twirling a fork into a bowl of shimmering, garlic-laced goodness is a universal comfort, but this version swaps tradition for a vibrant, modern twist. We’re taking the soul of classic shrimp scampi—that intoxicating blend of butter, garlic, white wine, and lemon—and draping it over tender-crisp zucchini noodles instead of heavy pasta. It’s the same luxurious experience, the same restaurant-quality flavor, but with a lightness that leaves you feeling energized, not weighed down. This isn’t about deprivation; it’s about brilliant substitution.

What you get is a masterpiece of textures and tastes that comes together in under 30 minutes. Plump, pink shrimp curl perfectly in a sauce that’s bright, rich, and utterly addictive, clinging to every strand of fresh zucchini. Each bite is a pop of succulent seafood, a wave of zesty lemon, a hum of savory garlic, and a final fresh note from a shower of parsley. This is the seafood dinner you crave on a busy weeknight, proving that a healthy, low-carb meal can be the most decadent thing on the menu.

The Building Blocks

The magic of this dish lies in using fresh, high-quality ingredients. When a recipe is this simple, every component has a chance to shine, from the snap of the shrimp to the zest of the lemon.

• Large Shrimp: (Peeled and deveined, tails on or off is your preference. Larger shrimp, like 16-20 count, are best as they remain juicy and are harder to overcook).
• Zucchini: (The star of our low-carb pasta! You’ll need about 4 medium zucchini to make a generous amount of noodles).
• Unsalted Butter: (The foundation of our scampi sauce, providing richness and flavor. Using unsalted gives you full control over the saltiness).
• Olive Oil: (A splash of olive oil with the butter helps prevent the butter from browning too quickly and adds a lovely flavor).
• Garlic: (Freshly minced is non-negotiable here. It provides the aromatic, pungent backbone of the dish).
• Dry White Wine: (Such as Sauvignon Blanc or Pinot Grigio. It deglazes the pan and adds a crucial layer of acidity and complexity that water or broth can’t replicate).
• Lemon: (You’ll use both the juice and the zest. The zest adds fragrant oils and the juice provides that signature bright, acidic finish).
• Red Pepper Flakes: (Just a pinch for a gentle warmth that cuts through the richness of the butter).
• Fresh Parsley: (Finely chopped, it adds a burst of fresh, clean flavor and beautiful color at the end).
• Salt and Black Pepper: (To season the shrimp and the final sauce).

Swaps & Alternatives

Don’t have everything on hand? No problem. This recipe is wonderfully flexible.

• No White Wine? You can substitute with an equal amount of chicken or vegetable broth mixed with a teaspoon of lemon juice or white wine vinegar to mimic the acidity.
• Different Protein: This sauce is fantastic with scallops or even thinly sliced chicken breast. Adjust cooking times accordingly.
• Dairy-Free Option: Use a high-quality dairy-free butter substitute and a good olive oil to create the sauce. The flavor will be slightly different but still delicious.
• Other Veggie Noodles: While zucchini is classic, this would also work well with spiralized summer squash, sweet potato noodles (not low-carb), or even spaghetti squash.
• Spice It Up: If you don’t have red pepper flakes, a tiny dash of your favorite hot sauce can be whisked into the sauce at the end.

Chef’s Twists

Ready to make this dish your own signature creation? Here are a few ideas to elevate your shrimp scampi from amazing to unforgettable.

First, consider browning your butter. Before adding the garlic, let the butter melt and cook over medium heat until it foams and little brown specks appear at the bottom. This creates brown butter, or *beurre noisette*, which adds an incredible nutty, toasted depth to the sauce.

For a touch of Mediterranean flair, toss in a quarter cup of halved cherry tomatoes or sun-dried tomatoes along with the garlic. Their sweetness and acidity provide a beautiful counterpoint to the rich sauce.

Finally, for a truly luxurious finish, add a splash of heavy cream or a dollop of mascarpone cheese to the sauce right at the end. It won’t be a traditional scampi, but it will be incredibly decadent, much like this Creamy Garlic Shrimp. It transforms the dish into a velvety, rich experience.

How to Make Shrimp Scampi with Zucchini Noodles

This process is all about speed and timing. We want to cook everything just enough to bring out its best qualities—plump shrimp, fragrant garlic, and crisp-tender noodles. Have all your ingredients prepped and ready to go before you even turn on the stove.

1. Prepare the Zucchini & Shrimp

First things first, let’s get our “pasta” ready. Using a spiralizer, create noodles from your zucchini. If you don’t have one, a julienne peeler or even a standard vegetable peeler (to create wide ribbons) works wonderfully. Place the zucchini noodles in a colander, sprinkle lightly with salt, and let them sit for about 15-20 minutes. This step is crucial for drawing out excess water, which prevents a soggy final dish. After they’ve “sweat,” gently pat them dry with paper towels.

While the zucchini rests, prepare your shrimp. Make sure they are completely thawed, peeled, and deveined. Pat them thoroughly dry with paper towels—a dry surface is key to getting a beautiful sear instead of just steaming them. Season them generously on both sides with salt and pepper.

2. Sear the Shrimp to Perfection

In a large skillet, heat one tablespoon of olive oil and one tablespoon of butter over medium-high heat. Once the butter is melted and foaming, carefully add the shrimp in a single layer. Don’t overcrowd the pan; cook in two batches if necessary.

Sear the shrimp for about 60-90 seconds per side, just until they turn pink and opaque. They will cook a little more in the sauce later, so it’s better to slightly undercook them now. Remove the shrimp from the skillet and set them aside on a plate. That perfect sear is what makes a great seafood dinner.

3. Build the Aromatic Scampi Sauce

Reduce the heat to medium. Add the remaining butter to the same skillet. Once it’s melted, add the minced garlic and red pepper flakes. Sauté for about 30-60 seconds until the garlic is fragrant. Be very careful not to let it burn, or it will become bitter.

Pour in the dry white wine to deglaze the pan, scraping up any delicious browned bits from the bottom of the skillet with a wooden spoon. Let the wine simmer and reduce by about half, which should take 2-3 minutes. This cooks off the alcohol and concentrates the flavor.

4. Combine and Finish the Dish

Stir the lemon juice and lemon zest into the sauce in the skillet. Add your drained and dried zucchini noodles to the pan. Using tongs, toss the noodles in the sauce for just 1-2 minutes. You are not trying to “cook” them through; you are simply heating them and coating them in the glorious sauce. This quick toss is the secret to keeping them tender-crisp. If you love working with zoodles, you’ll adore this simple Shrimp Zucchini Noodles recipe as well.

Return the seared shrimp to the skillet along with any juices that have collected on the plate. Add the fresh parsley and toss everything together to combine. Let it all heat through for about 30 seconds, then immediately remove the skillet from the heat. The residual heat will finish cooking everything perfectly. This method is similar to how you’d finish a classic Seafood Pasta, just with a low-carb twist.

Perfect Pairings

This Lemon Garlic Shrimp Scampi with Zucchini Noodles is a stunning meal all on its own, but a few simple additions can turn it into a full-fledged feast. The bright, acidic flavors of the dish pair beautifully with a crisp, dry white wine like the Sauvignon Blanc or Pinot Grigio you used in the sauce.

For a side, a simple arugula salad with a light vinaigrette is perfect. The peppery greens offer a fresh contrast to the rich butter sauce. If you’re not strictly following a keto diet, a piece of crusty bread for mopping up every last drop of that incredible scampi sauce is an absolute must.

If you find yourself with leftover zucchini, consider making some Ground Beef Zucchini Boats later in the week! It’s another fantastic way to enjoy this versatile vegetable. The zoodle concept is also incredibly adaptable, as you can see in this Zucchini Noodle Alfredo With Chicken. And for another take on this flavor profile, my Lemon Garlic Shrimp Zoodles is always a crowd-pleaser.

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