Zucchini Noodle Shrimp Scampi
Garlicky shrimp scampi in lemon butter sauce, tossed with zucchini noodles for just 1 minute so they stay crisp. A 25-minute skillet dinner.
- Prep15 min
- Cook10 min
- Total25 min
- Servings4
- Net carbs*6.8 g
- LevelEasy
Shrimp scampi is all about the sauce: butter, lots of garlic, lemon and a splash of broth that turns glossy in the pan. Here that sauce coats spiralized zucchini instead of linguine. You get the same buttery, garlicky bowl with a fresh crunch, and dinner is ready in under half an hour from one big skillet.
Zucchini noodles go watery when they sit over heat. Salt them in a colander while you cook the shrimp, blot them dry, and add them to the pan last. Toss them in the sauce for one minute, just until warm, then serve right away. They should still bend with a little snap.
Ingredients
Makes 4 bowls. Tap an item to check it off.
Equipment
- Spiralizer or julienne peeler
- 12-inch skillet
- Colander
- Tongs
Instructions
- Put the zucchini noodles in a colander, toss with 1/2 teaspoon of the salt and let them drain in the sink while you cook.
- Pat the shrimp dry and season with the remaining salt and the pepper.
- Heat the olive oil and 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. Add the shrimp in a single layer and cook 1 to 2 minutes per side, until pink and just opaque. Move them to a plate.
- Lower the heat to medium. Add 2 tablespoons butter, the garlic and red pepper flakes. Cook, stirring, for 1 minute, until the garlic smells sweet but is not brown.
- Pour in the broth and lemon juice. Simmer for 2 minutes, scraping the pan, until slightly reduced. Swirl in the last tablespoon of butter and the lemon zest.
- Blot the zucchini noodles with a clean towel. Add them and the shrimp to the skillet and toss with tongs for 1 minute, just until warm.
- Take the pan off the heat, toss with the parsley and serve right away with parmesan on top.
Estimated nutrition per serving
- Calories
- 344
- Total carbs
- 9.2 g
- Fiber
- 2.4 g
- Net carbs
- 6.8 g
- Protein
- 39.3 g
- Fat
- 17.9 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 4 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- Buy shrimp labeled 21/25 per pound. Smaller shrimp overcook before the sauce is ready.
- Slice the garlic instead of mincing it. The thin slices soften in butter without scorching as fast.
Substitutions
- Chicken broth → dry white wine Same amount. Classic scampi flavor. Adds about 0.5 g net carbs per serving, not included in the estimate.
- Zucchini noodles → hearts of palm noodles Use a 14-ounce package, rinsed. Firmer texture. Not included in the carb estimate.
- Butter → olive oil Use the same total amount for a dairy-free sauce and skip the parmesan.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Best eaten fresh. Leftovers keep up to 2 days in an airtight container, though the zucchini softens.
- Freezer
- Does not freeze well. The zucchini turns mushy and the shrimp gets rubbery when thawed.
- Reheat
- Warm in a skillet over medium-low heat for 2 to 3 minutes, tossing gently. Avoid the microwave, which toughens the shrimp.
Questions cooks ask
Can I use frozen shrimp?
Yes. Thaw them in a bowl of cold water for about 10 minutes, then dry them well so they sear instead of steam.
