Shrimp Scampi Zoodles Delight

Shrimp scampi zoodles are my go-to meal when I crave the buttery brightness of traditional shrimp scampi but want to skip the heavy pasta. This low-carb version is bursting with flavor from the lemon garlic sauce and takes just twenty minutes from start to finish with only one skillet to clean up afterward.

I first whipped this up when zucchini was overflowing from my garden and the classic flavors instantly made it into regular rotation for both quick lunches and easy dinners.

Ingredients

• Unsalted butter: gives richness to the sauce and helps sauté the aromatics
• Extra-virgin olive oil: adds a fruity note and balances the butter
• Fresh garlic cloves: bring warmth and depth the finer you mince them the more intense the flavor
• Lemon zest and lemon juice: deliver fresh zing use a firm and heavy lemon for maximum juice
• Dry white wine: brightens up the sauce and adds acidity look for something you would actually enjoy drinking
• Large tail-on shrimp: provide sweet brininess opt for ones that smell clean and are firm to the touch
• Kosher salt and freshly ground black pepper: season every layer of the dish use freshly cracked pepper and high-quality salt
• Zucchini spiralized into noodles: is the low carb swap look for zucchini that feels heavy for its size with shiny skin
• Lemon wedges: perfect for squeezing at the table for extra brightness
• Chopped fresh parsley: gives a burst of color and flavor flat-leaf type works best

Step-by-Step Instructions

Melt and Infuse Butter and Oil:

In a large heavy skillet melt the unsalted butter over medium heat until it just turns foamy. Pour in the olive oil and add the finely minced garlic. Gently stir for about one minute until the garlic is fragrant but not browned to build the flavor base.

Add the Lemon and Wine:

Sprinkle in the lemon zest then pour in the lemon juice and the dry white wine. Raise the heat just slightly and let the mixture come to a gentle simmer. Allow it to bubble for three minutes or until the liquid is almost completely reduced so the flavors concentrate.

Cook the Shrimp:

Add the peeled and deveined shrimp to the skillet in a single layer. Sauté the shrimp for three minutes turning halfway until just pink and cooked through. Immediately season with kosher salt and freshly ground black pepper. Use a slotted spoon to transfer the shrimp to a clean bowl to avoid overcooking.

Sauté the Zucchini Noodles:

Return the skillet with the sauce remnants to medium heat. Add the spiralized zucchini and give it a generous sprinkle of salt and pepper. Toss occasionally for about five minutes or until the noodles are tender but not mushy. Aim for pliable zoodles with a slight snap.

Finish and Serve:

Return the cooked shrimp and any accumulated juices to the skillet. Toss everything together so the zoodles are coated in sauce and your shrimp is nestled in. Plate immediately with fresh lemon wedges and a generous handful of chopped parsley.

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I especially love the way fresh lemon zest perfumes the whole kitchen and my kids start wandering in asking what is for dinner just from that scent alone. One night my family started eating this straight from the skillet standing at the counter because none of us could wait for plates.

Storage Tips

Shrimp scampi zoodles are best enjoyed fresh but leftovers will keep in an airtight container in the refrigerator for up to two days. To reheat gently warm in a skillet over medium-low heat until just heated through. Microwaving is not ideal because the zoodles can get watery.

Ingredient Substitutions

If you prefer, pre-spiralized zucchini from the produce section works well on busy nights though fresh spiralized zoodles have better texture. For a dairy-free version swap butter for vegan margarine or simply use all olive oil. No wine on hand Simply use chicken or vegetable broth for a lighter flavor.

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Serving Suggestions

Shrimp scampi zoodles are hearty enough on their own but pair well with a side salad or roasted cherry tomatoes for extra color. Sometimes I top servings with a sprinkle of grated parmesan or a handful of toasted pine nuts for crunch.

Recipe FAQs

→ Can I use frozen shrimp for this dish?

Yes, just be sure to thaw them fully first and pat them dry to prevent excess moisture in the pan.

→ How can I make the zoodles less watery?

After spiralizing, pat the zucchini noodles dry and avoid overcooking them to maintain their texture.

→ Can I replace white wine with another ingredient?

Lemon juice or a splash of chicken broth can substitute for the wine, adding brightness while keeping the sauce light.

→ Is this dish suitable for meal prep?

Best served fresh, but you can prep ingredients ahead. Reheat gently to avoid overcooking the shrimp or zoodles.

→ What herbs can I use besides parsley?

Fresh basil or chives work nicely as alternative garnishes for added color and flavor.

→ What other toppings go well?

Try a sprinkle of grated Parmesan or a pinch of red pepper flakes for more depth or heat.