Shrimp Scampi with Zucchini

This shrimp scampi with zucchini noodles brings a fresh, vibrant twist to a classic dish by swapping traditional pasta for zucchini noodles. It is light but packed with flavor making it perfect for a quick weeknight dinner that doesn’t compromise on taste.

I first made this when trying to cut down on carbs but still wanted something satisfying. It quickly became a favorite in our house because it feels indulgent without the heaviness.

Ingredients

• Unsalted butter: gives a creamy richness essential for that silky garlic sauce you want opt for high quality butter for best flavor
• Garlic cloves, minced: the heart of the scampi sauce with a punch of aromatic flavor fresh garlic always tastes better than preminced
• Crushed red pepper: adds just a touch of heat that wakes up the palate adjust quantity to your preference
• Paprika: lends warmth and depth smoky Spanish paprika is a nice option if you have it
• Salt and black pepper: key for seasoning the shrimp and sauce properly
• Low sodium vegetable broth: helps build the sauce base without overpowering other flavors low sodium keeps salt levels balanced
• Lemon, juiced: brightens the entire dish with a fresh citrus zing which complements seafood beautifully
• Red wine vinegar: boosts tang and balances richness
• Large shrimp, shelled and deveined: the star protein look for fresh or properly thawed shrimp for best texture
• Spiralized zucchini noodles: light and veggie packed replacement for pasta pick firm zucchini with a vibrant color for crispness
• Grated Parmesan cheese (optional): adds a savory finish if desired use freshly grated for best melt and flavor

Instructions

Sauté the Aromatics:

In a large skillet melt the butter over medium heat. Add minced garlic and crushed red pepper cooking until fragrant which takes about one minute. Be careful not to brown the garlic as it will become bitter this step builds the foundation of your sauce.

Cook the Shrimp:

Add the shrimp into your skillet and season with paprika salt and black pepper. Sauté the shrimp until they turn pink and opaque about three to four minutes. Stir gently to ensure even cooking. Once done remove the shrimp using a slotted spoon and place them on a plate covering to keep warm.

Make the Sauce:

Pour the vegetable broth lemon juice and red wine vinegar into the same skillet. Use a wooden spoon to scrape up any browned bits stuck to the bottom this adds extra flavor. Bring the mixture to a boil letting the liquid reduce slightly for about two minutes.

Warm the Zoodles and Combine:

Turn off the heat and add the spiralized zucchini noodles and cooked shrimp back into the skillet. Toss everything gently to warm the noodles without cooking them too long. Overcooking zucchini noodles can make them watery and limp so be careful here.

Plate and Serve:

Immediately transfer the shrimp and zoodles mixture onto plates. Garnish with freshly grated Parmesan cheese if you like a little richness. Serve right away for the best texture and flavor.

Shrimp is my favorite seafood to use here because it cooks quickly and pairs beautifully with garlic and lemon. One family memory I treasure is serving this dish after a long day outside it felt like a treat but was surprisingly easy to prepare. The brightness of the lemon and the slight heat from crushed red pepper always make it feel special.

Storage Tips

Store leftover shrimp scampi with zucchini noodles in an airtight container in the refrigerator for up to two to three days. Since zucchini noodles absorb moisture quickly it is best to enjoy this meal fresh. When reheating do so gently on the stove rather than the microwave to avoid mushiness.

Ingredient Substitutions

You can swap the vegetable broth with chicken broth for a richer sauce flavor. If you cannot find fresh zucchini noodles lightly sauté thinly sliced zucchini as a substitute. For a dairy free version skip the Parmesan or use a plant based alternative.

Serving Suggestions

This dish pairs wonderfully with a simple mixed green salad for extra freshness. Adding a crusty piece of bread on the side can help soak up the flavorful sauce if you are not strictly low carb. A crisp white wine such as Sauvignon Blanc complements the bright lemon and garlic flavors perfectly.

Enjoy this dish immediately for best texture. It’s a bright satisfying low carb meal that comes together quickly.

Common Questions About Recipes

→ What type of noodles are used in this dish?

Spiralized zucchini noodles, often called zoodles, replace traditional pasta for a light, low-carb base.

→ How long does it take to cook the shrimp?

Shrimp cook quickly, usually turning pink after about 3 to 4 minutes when sautéed over medium heat.

→ Can Parmesan cheese be added?

Yes, grated Parmesan cheese can be sprinkled on top for extra flavor, though it is optional.

→ What gives the dish its zesty flavor?

The sauce includes fresh lemon juice and red wine vinegar, providing a bright and tangy zest.

→ Is this meal suitable for special diets?

Yes, it’s low-carb and gluten-free, making it accessible to various dietary preferences.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the refrigerator and consume within 2 to 3 days for best texture.