Shrimp Scampi With Zoodles: Easy 20-Minute High-Protein Dinner

Shrimp Scampi with Zoodles brings restaurant-quality flavor to your weeknight table without the fuss or the carb overload. I’ve been making this dish for years, and it never fails to impress, even my pickiest grandkids ask for seconds.

There’s something magical about the way garlic and butter sizzle together in a hot skillet. It takes me back to those Sunday evenings at Grandma’s farm, when she’d whip up something simple yet spectacular after a long day. She always said the best meals don’t need hours of work, they just need good ingredients and a little know-how. This Shrimp Scampi with Zoodles captures that same philosophy perfectly. The shrimp cook in minutes, the zucchini noodles stay tender-crisp, and that bright lemon-butter sauce ties everything together like a warm hug on a plate. Your kitchen’s about to smell incredible.

What Makes This Shrimp Scampi So Special

I’ve made countless shrimp dishes over the years, but this one holds a special place in my recipe box because it delivers big flavor without weighing you down. After those heavy pasta dinners that leave you ready for a nap, this lighter version with zoodles keeps you energized while still feeling completely satisfied.

Here’s what makes this recipe a keeper:

• Lightning-fast preparation that respects your busy schedule, ready in just 20 minutes from start to finish
• Packed with 35 grams of protein per serving to keep you full and energized
• Low-carb and light without sacrificing that luxurious, indulgent taste you crave
• Uses simple ingredients you probably already have in your kitchen
• Incredibly versatile for customizing with extra vegetables or adjusting the heat level
• No special cooking skills required, if you can boil water, you can make this

Through years of serving this at family gatherings, I’ve learned it’s perfect for impressing guests without the stress, and it reheats beautifully for those make-ahead meal prep days.

Ingredient Spotlight

Large shrimp serve as the protein-packed star of this dish. I always look for 16/20 count shrimp, which means you get substantial, meaty pieces that cook quickly without becoming rubbery.

Zucchini noodles replace traditional pasta to keep things light and fresh while adding extra vegetables to your meal. Spiralizing them at home takes just minutes and costs less than buying pre-made zoodles.

Unsalted butter creates that classic scampi richness while letting you control the salt level perfectly. I prefer using real butter here because nothing quite matches its flavor.

Fresh garlic cloves bring aromatic depth that bottled garlic simply can’t replicate. In my kitchen, I always mince it fresh for the best flavor impact.

Lemon juice adds bright acidity that cuts through the butter and makes the whole dish sing. Freshly squeezed is absolutely mandatory here, as bottled juice tastes flat and artificial.

Low-sodium vegetable broth provides savory depth without overwhelming the delicate shrimp. You can substitute chicken broth or even add a splash of white wine for extra elegance.

Red wine vinegar contributes a subtle tang that balances the richness beautifully. White wine vinegar or apple cider vinegar work equally well if that’s what you have on hand.

Paprika gives the shrimp a gorgeous color and subtle sweetness. I switch between sweet and smoked paprika depending on whether I want a milder or more robust flavor.

Red pepper flakes add just a hint of heat that enhances rather than overwhelms. Start with the recommended amount and adjust based on your family’s preferences.

Parmesan cheese finishes the dish with salty, nutty richness that makes every bite special. Freshly grated always melts better and tastes more authentic than the pre-shredded variety.

How to Make Shrimp Scampi With Zoodles

Step 1. I’ve learned that preparation makes all the difference here. Spiralize your zucchinis, mince the garlic, pat those shrimp completely dry with paper towels, and measure out all your liquids before you even turn on the stove.

Step 2. Betty’s tip for avoiding watery sauce is to lightly salt your spiralized zoodles and let them drain in a colander for 10-15 minutes, which draws out excess moisture before cooking.

Step 3. Melt the butter in a large 12-inch skillet over medium heat, then add the minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant but not browned. Watch closely because garlic cooks fast and can turn bitter.

Step 4. Increase the heat to medium-high and add the shrimp in a single layer without overcrowding, then sprinkle with paprika, salt, and pepper before searing for 1.5 to 2 minutes per side until pink and just opaque. Slightly undercooking them now prevents toughness later.

Step 5. After years of making this, I discovered the key is deglazing the pan properly. Pour in the broth, lemon juice, and red wine vinegar, scraping up those flavorful browned bits from the bottom, then let it simmer for 2 minutes to reduce slightly.

Step 6. Add the drained zucchini noodles to the skillet and gently toss them with the shrimp and sauce, cooking for just 1 to 2 minutes until tender-crisp. You’ll know they’re ready when they’re slightly softened but still have a bit of bite. Overcooking turns them mushy and watery, so watch carefully.

Step 7. Remove the skillet from heat immediately once the zoodles reach that perfect tender-crisp texture, give everything a final gentle toss, and let the residual heat finish the job. This prevents overcooking and keeps everything at peak texture.

Keeping This Recipe Fresh

I typically store any leftovers in an airtight container in the refrigerator for up to 2 days, though I’ll be honest, this Shrimp Scampi with Zoodles tastes best when enjoyed fresh since zucchini noodles continue releasing water as they sit. The texture changes aren’t dramatic within the first day, but by day two, you’ll notice the sauce becoming thinner and the zoodles softer.

Betty’s freezing experience with this dish has taught me that zoodles don’t freeze well, they become watery and limp when thawed. If you want to make components ahead, I recommend spiralizing the zoodles and storing them wrapped in paper towels inside a container in the fridge for up to 3 days. Cook the shrimp separately, let them cool completely, and refrigerate in a separate container.

For the best texture when reheating, I warm the shrimp gently in a skillet over medium-low heat with a splash of broth, being careful not to overcook them further. Then I toss in fresh raw zoodles for just 1 minute to heat through. This gives you that just-cooked texture and prevents the sogginess that comes from reheating already-cooked zoodles. The microwave works in a pinch, but use 50% power and heat in 30-second intervals to avoid rubbery shrimp.

Perfect Partners for Shrimp Scampi

• Crusty whole-grain bread makes the perfect vehicle for soaking up every drop of that garlicky lemon-butter sauce. Warm it slightly and brush with olive oil for extra indulgence.
• Simple arugula salad with lemon vinaigrette provides peppery freshness that cuts through the richness while echoing the bright citrus notes in the main dish.
• Roasted asparagus with garlic brings earthy, slightly sweet flavors that complement the shrimp beautifully, especially when you roast them until the tips get crispy.
• Garlic bread takes this meal firmly into comfort food territory. My grandkids always request this pairing for weekend family dinners.
• Caprese salad with fresh mozzarella adds cooling contrast and Italian flair that pairs naturally with the Mediterranean-inspired flavors in the scampi, similar to how I serve my Classic Seafood Gratin.
• Sautéed green beans with almonds offers a lighter vegetable option with satisfying crunch that balances the tender shrimp and soft zoodles.
• Mediterranean twist with cherry tomatoes and Kalamata olives transforms this into something similar to my Mediterranean Steak Bowl, perfect for variety.
• For more seafood lovers, pair this with my Creamy Tuscan Salmon for an impressive surf-and-surf dinner party spread.

FAQs

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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

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

 

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Garnish with generous Parmesan cheese, reserved lemon zest, and a final crack of black pepper.

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.