Shrimp Scampi Zucchini Noodles (Printable)

Tender shrimp cooked with garlic and lemon served over fresh zucchini noodles for a light, low-carb meal.

# What You'll Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Vegetables

02 - 4 medium zucchini (about 2 pounds), spiralized into noodles
03 - 2 cloves garlic, minced
04 - 1/4 cup chopped fresh parsley
05 - 1/4 cup cherry tomatoes, halved (optional)

→ Sauce & Seasoning

06 - 3 tablespoons olive oil
07 - 2 tablespoons unsalted butter (or additional olive oil for dairy-free)
08 - 1/4 cup dry white wine
09 - Zest and juice of 1 lemon
10 - 1/2 teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - Extra chopped parsley and lemon wedges, for serving

# How To Make It:

01 - Pat shrimp dry and season with salt and pepper.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp and cook 1 to 2 minutes per side until just opaque. Transfer to a plate.
03 - Add remaining olive oil and butter to the skillet. Add garlic and sauté for 30 seconds until fragrant.
04 - Pour in white wine and lemon juice; simmer for 2 minutes, scraping up browned bits.
05 - Stir in crushed red pepper flakes, lemon zest, and cherry tomatoes; cook for 1 minute.
06 - Add zucchini noodles and toss gently for 2 to 3 minutes until warmed and slightly tender.
07 - Return shrimp to the skillet, toss to combine and heat through for 1 more minute.
08 - Remove from heat, sprinkle with parsley, taste and adjust salt and pepper as needed.
09 - Serve immediately, garnished with extra parsley and lemon wedges.

# Tips from dashanddishes:

01 -
  • Ready in 30 minutes, which means you can go from craving to eating faster than ordering takeout.
  • The zucchini noodles stay delicate and don't turn into mush if you know the secret (spoiler: timing is everything).
  • Low-carb without feeling like you're missing out, and it tastes decadent enough for company.
02 -
  • Overcooked zucchini noodles turn into a watery mess, so watch them closely and remember that carryover cooking will happen even after you take the pan off heat.
  • Shrimp that sits in the pan too long becomes rubbery, which is why you pull it out early and add it back at the very end.
  • The wine needs time to cook off its alcoholic edge before the lemon joins the party, or the sauce tastes sharp instead of balanced.
03 -
  • Have all your ingredients prepped and within arm's reach because once you start, the whole thing moves fast and there's no time to go searching for lemon juice.
  • Cook the shrimp until they're just barely opaque inside, then pull them; they'll keep cooking from residual heat and carryover, so early is better than late every single time.

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