Shrimp Scampi with Zoodles

Juicy shrimp in garlicky lemon-butter sauce tossed with tender-crisp zucchini noodles, ready in 20 minutes and packed with 35g protein per serving.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 280

Ingredients Equipment Method Notes

Ingredients

2 tbsp unsalted butter or half butter and half olive oil
3 cloves garlic minced
0.25 tsp crushed red pepper flakes adjust to taste
2 lbs large shrimp 16/20 count, shelled, deveined, and patted dry
1 tsp paprika sweet or smoked
0.75 tsp salt adjust to taste
0.5 tsp freshly cracked black pepper
0.5 cup low-sodium vegetable broth or chicken broth, or splash of white wine
1 whole lemon juiced, plus zest for garnish
2 tbsp red wine vinegar or white wine vinegar or apple cider vinegar
3 medium zucchini spiralized, salted and drained
to taste grated Parmesan cheese or Pecorino Romano, or nutritional yeast for dairy-free

Equipment

Spiralizer
Large 12-inch skillet
colander
Paper towels
Measuring cups and spoons
Tongs

Method

Spiralize zucchini and lightly salt them, then let drain in a colander for 10 to 15 minutes to remove excess moisture. Meanwhile, mince garlic, pat shrimp very dry with paper towels, and measure out all liquids.
Melt butter in a large 12-inch skillet over medium heat. Add minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant but not browned.
Increase heat to medium-high. Add shrimp in a single layer, sprinkle with paprika, salt, and pepper. Sear for 1.5 to 2 minutes per side until pink and just opaque. Slightly undercook as they will finish in the sauce.
Pour in broth, lemon juice, and red wine vinegar. Scrape pan to loosen browned bits, then simmer for 2 minutes to reduce slightly and blend flavors. Taste and adjust seasoning.
Add drained zucchini noodles and gently toss with shrimp and sauce, cooking for just 1 to 2 minutes until tender-crisp. Don't overcook or they become watery.
Remove from heat immediately once zoodles are just tender. Give a final gentle toss and let residual heat finish cooking. Serve in shallow bowls with extra sauce spooned over top.
Garnish with generous Parmesan cheese, reserved lemon zest, and a final crack of black pepper.

Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Pat shrimp VERY dry before cooking, wet shrimp steam instead of sear. Salt and drain zoodles beforehand to prevent watery sauce. Don't overcook zoodles, 1 to 2 minutes maximum or they get mushy. Best enjoyed fresh as zoodles continue to release water during storage.