Lemon Garlic Shrimp Scampi with Zucchini Noodles
A vibrant, modern twist on classic shrimp scampi, this recipe swaps heavy pasta for tender-crisp zucchini noodles. It delivers the same luxurious, restaurant-quality flavor—an intoxicating blend of butter, garlic, white wine, and lemon—in a light, low-carb meal that comes together in under 30 minutes.
Equipment
- Spiralizer or Julienne Peeler
- Large skillet
- Colander
- Tongs
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
- zester or microplane
- citrus juicer
Ingredients
- 1 lb large shrimp 16-20 count
- 4 medium zucchini
- 2 tablespoons olive oil, divided
- 4 tablespoons unsalted butter, divided
- 5 cloves garlic, minced
- ½ cup dry white wine like Sauvignon Blanc or Pinot Grigio
- 1 large lemon, zested and juiced
- ¼ teaspoon red pepper flakes
- ¼ cup fresh parsley, finely chopped
- ½ teaspoon kosher salt, plus more for zucchini
- ¼ teaspoon freshly ground black pepper
Instructions
- Prepare the Zucchini and Shrimp: Using a spiralizer, create noodles from the zucchini. Place them in a colander, sprinkle lightly with salt, and let sit for 15-20 minutes to draw out excess water. Gently pat dry with paper towels. Meanwhile, pat the shrimp thoroughly dry and season generously with salt and pepper.
- Sear the Shrimp: In a large skillet over medium-high heat, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Once foaming, add the shrimp in a single layer and sear for 60-90 seconds per side, until pink and opaque. Do not overcook. Remove the shrimp from the skillet and set aside.
- Build the Scampi Sauce: Reduce heat to medium and add the remaining 3 tablespoons of butter and 1 tablespoon of olive oil to the skillet. Once melted, add the minced garlic and red pepper flakes, sautéing for 30-60 seconds until fragrant but not browned. Pour in the white wine to deglaze, scraping up any browned bits. Simmer for 2-3 minutes until the wine has reduced by about half.
- Combine and Finish: Stir the lemon juice and zest into the sauce. Add the dried zucchini noodles to the skillet and toss with tongs for 1-2 minutes, just to heat through and coat in the sauce. Return the seared shrimp and any accumulated juices to the pan. Add the fresh parsley, toss everything to combine, and cook for another 30 seconds. Remove from heat and serve immediately.
Notes
To prevent watery noodles, do not skip salting and drying the zucchini; toss them in the hot sauce for only 1-2 minutes to keep them crisp-tender. If you don't have white wine, substitute with an equal amount of chicken broth mixed with 1 teaspoon of lemon juice. For a nuttier flavor, brown the butter before adding the garlic. For a creamier sauce, stir in a splash of heavy cream at the very end. This dish pairs beautifully with a crisp white wine and a simple arugula salad.