Shrimp Scampi with Zucchini Noodles

Shrimp Scampi with Zucchini Noodles: A Light, Flavorful Classic Reinvented

Indulge in the rich, buttery flavors of traditional shrimp scampi while keeping things fresh, light, and low-carb by swapping out regular pasta for zucchini noodles. This modern twist on a beloved Italian-American classic combines plump, juicy shrimp sautéed in a garlicky lemon-white wine sauce with tender yet crisp zucchini ribbons. It’s a dish that delivers big on taste without weighing you down—perfect for weeknight dinners or impressing guests at a casual dinner party.

The History of Shrimp Scampi

Despite what many believe, “scampi” isn’t actually a type of seafood—it’s an Italian word for langoustines, a shellfish similar to small lobsters that are common in Mediterranean cuisine. In Italy, scampi al burro e limone (scampi with butter and lemon) is a time-honored preparation featuring garlic, white wine, parsley, and a rich butter sauce. However, in North America, the term “shrimp scampi” evolved as a culinary adaptation when true scampi were hard to source. Chefs began using large shrimp instead, creating a now-iconic American-Italian dish.

By the mid-20th century, shrimp scampi had become a staple on Italian restaurant menus across the United States, often served over linguine with a glossy, aromatic sauce that balanced richness and acidity. Today, the dish continues to evolve, embracing healthier ingredients like zucchini noodles (also known as “zoodles”) to cater to gluten-free, keto, and clean-eating lifestyles—all while preserving its soul-satisfying essence.

Ingredients Breakdown: What Makes This Dish Shine?

The magic of shrimp scampi lies in its simplicity and the quality of just a few key ingredients. When paired with zucchini noodles, each component plays a vital role in building layers of flavor, texture, and nutrition.

• Shrimp: Large, peeled and deveined shrimp (16–20 count per pound) are ideal. Their sweet, delicate flavor absorbs the scampi sauce beautifully. Fresh or properly thawed frozen shrimp work equally well.
• Zucchini: Firm, medium-sized zucchinis are best for spiralizing. They provide a mild, slightly sweet base that complements the bold sauce without overpowering it.
• Garlic: The backbone of scampi sauce. Freshly minced garlic adds pungent warmth that mellows into sweetness as it cooks.
• Butter and Olive Oil: A combination of both gives richness and depth. Butter brings creaminess, while olive oil raises the smoke point and adds fruitiness.
• Dry White Wine: Sauvignon Blanc, Pinot Grigio, or any crisp, dry white wine enhances the sauce with acidity and complexity. (Non-alcoholic substitute: use low-sodium vegetable broth with a splash of white wine vinegar.)
• Lemon: Both juice and zest are essential—lemon brightens the dish, cuts through the fat, and lifts all other flavors.
• Red Pepper Flakes: A pinch adds subtle heat that contrasts nicely with the sweetness of shrimp and zucchini.
• Fresh Parsley: Flat-leaf parsley adds a pop of color and freshness, balancing the richness of the sauce.
• Salt and Black Pepper: To taste—seasoning is crucial to bring all elements together.

Optional upgrades include grated Parmesan cheese (if not dairy-free), capers for brininess, or anchovy paste for umami depth.

Step-by-Step Recipe: How to Make Shrimp Scampi with Zucchini Noodles

Follow this detailed method to achieve perfectly cooked shrimp and tender-crisp zucchini noodles every time.

1. Prepare the Zucchini Noodles: Using a spiralizer, transform 2–3 medium zucchinis into noodles. If you don’t have a spiralizer, a julienne peeler or even a box grater works in a pinch. Place the zoodles in a colander, sprinkle lightly with salt, and let them sit for 10 minutes to draw out excess moisture. Pat dry with paper towels or a clean kitchen towel—this prevents a watery dish.
2. Prep the Shrimp: Pat 1 pound of shrimp dry with paper towels. Season lightly with salt and pepper. Mince 4–5 cloves of garlic and set aside. Zest and juice one lemon; keep both ready.
3. Sauté the Garlic: In a large skillet or Dutch oven, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and red pepper flakes (½ teaspoon). Cook for about 1 minute until fragrant but not browned—burnt garlic turns bitter.
4. Cook the Shrimp: Increase heat to medium-high. Add the shrimp in a single layer and cook for 1–2 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set aside—do not overcook.
5. Build the Sauce: Pour ¼ cup of dry white wine into the skillet, scraping up any browned bits (these add flavor!). Let it simmer for 2–3 minutes until reduced by half. Stir in 2 more tablespoons of butter, the lemon juice, and lemon zest. Taste and adjust seasoning.
6. Add the Zoodles: Return the shrimp to the pan. Add the prepared zucchini noodles and toss gently to coat in the sauce. Cook for 2–3 minutes, just until the zoodles are heated through and slightly softened but still retain a pleasant bite.
7. Finish and Serve: Remove from heat. Stir in ¼ cup of chopped fresh parsley. Optionally, sprinkle with grated Parmesan or a drizzle of high-quality extra virgin olive oil. Serve immediately.

Tips for Perfect Shrimp Scampi Every Time

• Don’t Overcook the Shrimp: Shrimp cook quickly—overcooking makes them rubbery. Remove them from the pan as soon as they turn pink and form a loose “C” shape.
• Dry Your Zoodles: Moisture is the enemy of good texture. Salting and drying zucchini noodles ensures they don’t make your sauce watery.
• Use Fresh Ingredients: Fresh garlic, lemon juice, and herbs make a noticeable difference. Avoid bottled lemon juice and dried parsley for this dish.
• Balancing the Sauce: If the sauce tastes too acidic, add a tiny pinch of sugar or a bit more butter to round it out.
• Serve Immediately: Zucchini noodles continue to soften as they sit. For best texture, serve right after cooking.
• Reserve Pasta Water (Alternative Tip): If you’re mixing in a small amount of regular pasta for heartier texture, reserve some starchy water to help the sauce cling better.

Variations and Customizations

This recipe is highly adaptable to different tastes and dietary needs:

• Keto-Friendly: Already low in carbs! Just ensure no added sugars and use a keto-approved wine.
• Dairy-Free: Substitute butter with vegan butter or additional olive oil. The dish remains rich and flavorful.
• Gluten-Free: Naturally gluten-free—just confirm your wine and broth (if used) are certified GF.
• Seafood Variations: Try with scallops, mussels, or a mix of shellfish for a surf-and-turf scampi vibe.
• Vegetable Add-Ins: Sauté sliced mushrooms, cherry tomatoes, or spinach along with the garlic for added nutrients and color.
• Herb Twists: Replace parsley with basil for a summery flair, or add tarragon for a slightly anise-like sophistication.
• Spicier Version: Double the red pepper flakes or add a dash of hot sauce like Calabrian chili paste.
• Citrus Swap: Use orange or lime instead of lemon for a unique citrus profile.

Health Considerations and Nutritional Value

Shrimp scampi with zucchini noodles is a nutritious choice that supports various health goals:

• Low in Carbohydrates: Zucchini noodles contain only about 3–4g of net carbs per cup, making this dish ideal for low-carb and ketogenic diets.
• High-Quality Protein: Shrimp provides approximately 20g of lean protein per 3-ounce serving, supporting muscle maintenance and satiety.
• Heart-Healthy Fats: Olive oil contributes monounsaturated fats, which are beneficial for cardiovascular health.
• Rich in Nutrients: Shrimp contains selenium, vitamin B12, iodine, and omega-3 fatty acids. Zucchini offers vitamin C, manganese, and antioxidants like lutein.
• Low in Calories: A full serving of this dish typically ranges between 300–400 calories, depending on butter and oil amounts.
• Cholesterol Note: Shrimp is relatively high in dietary cholesterol, but recent research shows it has minimal impact on blood cholesterol for most people. Those with specific conditions should consult their healthcare provider.
• Sodium Control: This recipe can be made lower in sodium by reducing added salt and using low-sodium ingredients.

Overall, this meal is balanced, nutrient-dense, and easily tailored to support weight management, heart health, and clean eating lifestyles.

Ingredients

• 1 pound (450g) large shrimp, peeled and deveined
• 2–3 medium zucchinis, spiralized into noodles
• 4–5 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 4 tablespoons unsalted butter (divided)
• ¼ cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
• 1 large lemon (zested and juiced)
• ½ teaspoon red pepper flakes (adjust to taste)
• ¼ cup fresh parsley, finely chopped
• Salt and freshly ground black pepper, to taste
• (Optional) 2 tablespoons grated Parmesan cheese or nutritional yeast
• (Optional) 1 tablespoon capers, drained

Directions

1. Prepare zucchini noodles by spiralizing. Place in a colander, sprinkle with salt, and let sit for 10 minutes. Rinse and pat dry thoroughly.
2. In a large skillet over medium heat, warm olive oil and 2 tablespoons of butter. Add minced garlic and red pepper flakes; sauté for 1 minute until aromatic.
3. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque. Transfer to a plate and set aside.
4. Pour white wine into the skillet. Simmer 2–3 minutes until reduced by half, scraping up browned bits.
5. Stir in remaining 2 tablespoons of butter, lemon juice, and lemon zest. Return shrimp to the pan.
6. Add zucchini noodles and toss to combine. Cook 2–3 minutes until zoodles are tender-crisp.
7. Remove from heat. Stir in fresh parsley and optional ingredients like capers or Parmesan.
8. Season with salt and pepper to taste. Serve immediately with extra lemon wedges and a sprinkle of parsley.

FAQ

Can I make this ahead of time?
It’s best served fresh, but you can prep ingredients (peel shrimp, spiralize zucchini, mince garlic) up to a day in advance. Store separately in airtight containers.

How do I store leftovers?
Place in an airtight container and refrigerate for up to 2 days. Reheat gently in a skillet—microwaving may make zoodles mushy.

Can I freeze shrimp scampi with zoodles?
No—zucchini noodles don’t freeze well and will become watery and soft upon thawing. Freeze just the sauce and shrimp if desired, then serve over fresh zoodles later.

What can I use instead of wine?
Replace with low-sodium chicken or vegetable broth mixed with 1 tablespoon of white wine vinegar or lemon juice.

Is this recipe safe during pregnancy?
Yes, as long as the shrimp is fully cooked and pasteurized wine is used (or substituted). Always consult your doctor if unsure.

Can I use frozen zucchini noodles?
Fresh is best, but if using frozen, thaw and drain extremely well. Expect softer texture.

Why are my zoodles soggy?
Likely due to excess moisture. Always salt and dry them before cooking. Also, avoid overcooking.

Summary

Shrimp scampi with zucchini noodles is a vibrant, healthy twist on a classic Italian-American favorite—bursting with garlicky lemon butter flavor and ready in under 30 minutes.

Packed with protein, low in carbs, and endlessly customizable, this dish satisfies cravings while supporting wellness-focused lifestyles.