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Zucchini Noodle Shrimp Scampi – Easy Garlic Butter Sauce Recipe

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A lighter, fresher twist on classic shrimp scampi, featuring juicy shrimp, spiralized zucchini noodles, and a rich garlic butter sauce. Ready in under 30 minutes, this dish is perfect for busy weeknights or special occasions and is naturally gluten-free and low-carb.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 3 tablespoons extra virgin olive oil
  • 6 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/4 cup dry white wine (or chicken broth)
  • Juice of 1 large lemon (about 2 tablespoons)
  • Salt and black pepper, to taste
  • 1 pound large shrimp (16–20 count), peeled and deveined
  • 1 tablespoon olive oil (for shrimp)
  • Pinch of salt and black pepper (for shrimp)
  • 3–4 medium zucchini (about 1.5 pounds), spiralized into noodles
  • 1 tablespoon olive oil (for noodles)
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup grated parmesan cheese (optional)
  • Lemon wedges (for serving)

Instructions

  1. Wash and trim the ends off 3-4 medium zucchini. Spiralize into noodles. Place noodles in a colander, sprinkle lightly with salt, and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
  2. In a medium bowl, toss shrimp with 1 tablespoon olive oil, a pinch of salt, and black pepper. Let sit for 5 minutes.
  3. Heat 4 tablespoons butter and 3 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant, without browning the garlic.
  4. Increase heat to medium-high. Add seasoned shrimp to the pan in a single layer. Cook 2-3 minutes per side, until pink and just cooked through. Remove shrimp and set aside.
  5. Pour in 1/4 cup dry white wine or chicken broth. Stir, scraping up any bits from the pan. Simmer for 2 minutes until liquid reduces by half.
  6. Squeeze in juice of 1 large lemon. Taste and season with salt and black pepper as needed.
  7. Add 1 tablespoon olive oil to the pan. Toss in prepared zucchini noodles and sauté for 2-3 minutes, just until tender but still bright green.
  8. Return shrimp to the pan. Toss gently to coat in garlic butter sauce. Sprinkle with chopped parsley and parmesan cheese (if using).
  9. Serve immediately, garnished with extra parsley and lemon wedges.

Notes

Salt and pat dry zucchini noodles before cooking to prevent watery sauce. Use fresh lemon juice for best flavor. Don’t overcook shrimp—they cook quickly. For dairy-free, use plant-based butter and skip parmesan. For extra richness, whisk in a cold pat of butter before serving. Leftovers keep well for 2 days; reheat gently in a skillet.

Nutrition

Keywords: shrimp scampi, zucchini noodles, garlic butter, gluten-free, low-carb, healthy dinner, easy shrimp recipe, spiralized zucchini, weeknight meal

Find it online: https://bitefuljoy.com/zucchini-noodle-shrimp-scampi-easy-garlic-butter-sauce-recipe/