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Shrimp Scampi with Zucchini Noodles

[heart_this] · Feb 23, 2015 · 46 Comments

Shrimp Scampi with Zucchini Noodles

Shrimp served in a lemony, garlicky and buttery sauce over a bed of light and fresh zucchini noodles, aka zoodles; a lighter take on shrimp scampi.

Zucchini noodles, aka zoodles, have been making their way around the food sphere for a while now and I finally jumped on the band wagon and tried them out and I was pleasantly surprised that they make an excellent substitute for noodles, rice, etc. Not only are zucchini noodles lighter and healthier but but they hold up like real noodles and they are a great way to sneak in some extra vegetables into your meals! One of the first dishes that I thought to use zoodles in was one of my favourite pasta dishes, shrimp scampi linguine, a dish where shrimp is served on pasta in a lemony, garlicky and buttery sauce. If you are into the lemon, butter and garlic combo (and who isn’t???) then this dish is for you and it’s so quick and easy to make, taking less than 20 minutes in total! The zucchini version of shrimp scampi is so much lighter and fresher than the pasta version and I think that I may just like it even more than the original!

Shrimp Scampi with Zucchini Noodles
Shrimp Scampi with Zucchini Noodles
Shrimp Scampi with Zucchini Noodles
Shrimp Scampi with Zucchini Noodles

Shrimp Scampi with Zucchini Noodles

Shrimp Scampi with Zucchini Noodles

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4

Shrimp served in a lemony, garlicky and buttery sauce over a bed of light and fresh zucchini noodles, aka zoodles; a lighter take on shrimp scampi.

ingredients
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 pound (16-24) shrimp, shelled and deveined
  • 4 cloves garlic, chopped
  • 1 pinch red pepper flakes (optional)
  • 1/4 cup white wine or chicken broth or shrimp broth
  • 2 tablespoons lemon juice (~1 lemon)
  • 3 medium zucchini, cut into noodles
  • salt and pepper to taste
  • 1 teaspoon lemon zest
  • 1 tablespoon parsley, chopped
directions
  1. Heat the oil and melt the butter in a pan over medium-high heat until frothing, add the shrimp, cook for 2 minutes, flip, add the garlic and red pepper flakes and cook for 1 more minute before setting the shrimp aside.
  2. Add the white wine and lemon juice to the pan, deglaze it, simmer for 2 minutes, add the zucchini noodles and cook until just tender, about 2 minutes, before seasoning with salt and pepper, adding the shrimp, lemon zest and parsley, tossing everything and removing from the heat.
  3. Enjoy immediately!
Note: Cut the zucchini into noodles with a mandoline or a spiralizer.
Nutrition Facts: Calories 224, Fat 9g (Saturated 4g, Trans 0), Cholesterol 229mg, Sodium 141mg, Carbs 6g (Fiber 1g, Sugars 3g), Protein 29g

Nutrition by: Nutritional facts powered by Edamam
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20 Minute Meals, 30 Minute Meals, Food, Gluten-free, Italian, Low-carb, Main Course, One-Pan, One-Pot, Pasta, Recipe, Seafood, Shrimp

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Reader Interactions

Comments

  1. Jenny says

    February 23, 2015 at 12:49 pm

    Beautiful dish Kevin! Great dinner idea this week!

    Reply
  2. Julie @ Table for Two says

    February 23, 2015 at 1:46 pm

    Awesome dinner recipe, Kevin! Love the zoodles!

    Reply
  3. Maria says

    February 23, 2015 at 1:57 pm

    I love zucchini noodles!

    Reply
  4. Grandbabycakes says

    February 23, 2015 at 1:58 pm

    This looks insanely good. Would it be strange if I had it for breakfast?

    Reply
  5. kevin says

    February 23, 2015 at 2:02 pm

    Grandbabycakes: Not at all! I just had some of the leftovers for breakfast! šŸ™‚

    Reply
  6. Jennifer Farley says

    February 23, 2015 at 2:07 pm

    I love zoodles! I could eat this every day.

    Reply
  7. Heather Christo says

    February 23, 2015 at 2:41 pm

    Kevin. I just can't get over it. Making this for dinner tonight quite seriously.

    Reply
  8. Brenda @ a farmgirl's dabbles says

    February 23, 2015 at 3:46 pm

    Such a gorgeous dish. Excellence!!

    Reply
  9. marla {Family Fresh Cooking} says

    February 23, 2015 at 6:48 pm

    Wish I had this beautiful dish for lunch today!

    Reply
  10. Globalspiced Blog says

    February 23, 2015 at 7:49 pm

    There is no better comfort food than scampi on pasta. My all time favorite, so thumbs up for this delicious recipe!

    //ValƩrie
    http://www.globalspicedblog.tumblr.com

    Reply
  11. Gaby says

    February 24, 2015 at 12:14 am

    This is so fresh and healthy, I need this ASAP!

    Reply
  12. Anne Nelson says

    February 24, 2015 at 3:56 am

    What a beautiful dish! I love zoodles and can't wait to try this!

    Reply
  13. Anonymous says

    February 24, 2015 at 5:57 pm

    Definitely making this next weekend. Substituting scallops for the shrimp since my husband is allergic to shrimp. Sounds easy and delicious.

    Reply
  14. kevin says

    February 24, 2015 at 6:02 pm

    Anonymous: Scallops would be amazing as well!

    Reply
  15. Jeanette says

    February 25, 2015 at 3:49 am

    Love the zoodles with shrimp scampi idea Kevin – the colors go together so nicely too!

    Reply
  16. Anonymous says

    March 1, 2015 at 3:40 am

    Are there any instruments or tools to use to make vegetable noodles?

    Reply
  17. Anne says

    March 4, 2015 at 12:02 am

    I made the zoodles tonight and they were great! So easy and so good. I made them with salmon, and used a stock for the wine. I will definitely make this again. Thanks for a great recipe.

    Reply
  18. Anonymous says

    March 6, 2015 at 5:17 am

    Love this! What is the secret to making the zoodles?

    Reply
  19. Vaobepcungban.org says

    March 8, 2015 at 11:24 am

    It's so delicious! I like the layout of this pasta dish! beautifully =P~

    Reply
  20. Kate Jackson says

    March 19, 2015 at 4:10 pm

    I've been dying to make zucchini noodles (as soon as I can work up the courage to use my mandoline – that thing scares me!) – this looks so springtime and pretty!

    Reply
  21. Anne Nelson says

    March 23, 2015 at 3:44 am

    I just made this . . . a definite keeper!!! OMG, so delicious and so easy too! Thank you Kevin!!!

    Reply
  22. kevin says

    March 23, 2015 at 12:44 pm

    Anne Nelson: I'm glad you enjoyed it!

    Reply
  23. Lisa says

    March 24, 2015 at 4:23 am

    Wonderful recipe, Kevin! I'm still trying to master cooming zucchini noodles. Mine get wet very quickly. Any tips? Yours look perfect in the photo. My sauces end up watery. I know zucchini noodles have a high water content.

    Reply
  24. kevin says

    March 24, 2015 at 10:31 am

    Lisa: I find that the trick is to cook them until just tender ('al-dente') and pull them off the heat right away. You should be able to see when they are supple while you are tossing them with tongs when you are cooking them.

    Reply
  25. kevin says

    March 24, 2015 at 10:31 am

    Lisa: I find that the trick is to cook them until just tender ('al-dente') and pull them off the heat right away. You should be able to see when they are supple while you are tossing them with tongs when you are cooking them.

    Reply
  26. Anonymous says

    August 21, 2015 at 4:46 pm

    Made this for dinner last night, absolutely DELICIOUS. Will make again for sure. Love your recipes!

    Reply
  27. Snafflepuss says

    January 20, 2016 at 9:43 pm

    Made this tonight. Delicious!

    Reply
  28. Maria RM says

    January 20, 2016 at 11:40 pm

    Made this tonight and it was delicious! Thank you.

    Reply
  29. kevin says

    January 21, 2016 at 2:05 pm

    Snafflepuss & Maria RM: I'm glad you both enjoyed it!

    Reply
  30. Helen Lascola says

    September 19, 2016 at 10:49 pm

    Tried this 2nite and my husband even wanted some (sadly had to fix him angel hair since he won't eat veggies if he can avoid it.) This change left me short on sauce. If I had to guess I might say double the sauce ingredients for such a situation. Would you agree (or … any suggestions?) Thank you! This was easy and incredible.

    Reply
  31. kevin says

    September 22, 2016 at 3:45 pm

    Helen Lascola: I'm glad you liked it! Ye, you can easily double the sauce! The moisture from the zucchini noodles adds to the sauce so replacing them with actual pasta needs more! šŸ™‚

    Reply
  32. Kevin says

    June 20, 2017 at 2:48 pm

    Made it for my girlfriend……She LOVED it; So much so she took the leftovers to work to share. They were amazed as well.

    Reply
  33. Anonymous says

    January 19, 2018 at 12:38 am

    I made this tonight for my Italian husband. First time with Zucchini Noodles…..He loved it! Said it was a keeper. That is a huge compliment coming from a pasta loving Italian. Love this recipe.

    Reply
  34. Kasey Cree says

    March 12, 2018 at 12:13 am

    I made this for supper tonight, it was absolutely amazing. Once again Kevin you knocked it out of the park…I've never been disappointed in any of your recipes. Thank you so much!

    Reply
  35. Kim says

    September 10, 2018 at 6:05 pm

    This dish was fabulous! Super easy too! I have one question: My shrimp tasted great but didn’t have the beautiful ā€œcarmelizedā€ color. I did use the small shrimp? Thanks again, by the way you inspired me to cook shrimp! One of my favorites, yet I have never tried….thanks for the boost! 🦐

    Reply
    • kevin says

      September 13, 2018 at 12:27 pm

      I’m glad you like it! What kind of shrimp did you use? (I find that the tiger shrimp have more colour than white shrimp, though I am not sure if that is what you are referring to.)

      Reply
  36. Charlotte says

    February 8, 2019 at 7:48 pm

    Yum!!! Fabulous AND healthy…what more could you want? This will become a staple.

    Reply
  37. Kristin says

    August 20, 2019 at 8:44 pm

    I was given a 5 pound zucchini from a co worker, I used about 1/3 of it for the zoodles for this recipe. I loved it! I cut my zoodles more linguini like – which was good for a newbie as I had a longer window before they went to soft. This is really quite delicious and fairly easy to make. I’m happy to have a healthier alternative to shrimp scampi!

    Reply
  38. Connie says

    September 27, 2019 at 9:33 pm

    Very good! I grated the garlic into butter and olive oil and cooked the shrimp that way. Added a little parm when I served it! My husband loved it.

    Reply
  39. Vickie says

    October 23, 2019 at 11:05 pm

    Made this tonight for dinner!!! Used broth instead of wine. The best ever! Will def make again! Thank you!!!

    Reply
  40. Louise Archibald says

    March 6, 2022 at 5:25 pm

    Kevin hi there,
    You are an incredible chef, photographer and a joy to follow.
    I would love to find your stylish dishes challenging any of the so called top chefs.
    Well done and thankyou

    Reply

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