Dinner’s READY in 15 minutes! Our sizzling shrimp scampi with zucchini noodles is healthy, delicious, and oh-so-easy.
Ready for a dinner that tastes incredibly indulgent but is actually light, fresh, and ready in just 15 minutes? This Easy Shrimp Scampi with Zucchini Noodles is about to become your new weeknight superhero – a really fun play on classic shrimp scampi that gives you an extra serving of veggies!
We’re taking those classic garlic butter flavors everyone loves and letting them soak into fresh zucchini noodles instead of pasta. The result? A meal that’s both satisfying and healthy, with all that delicious lemony, buttery sauce that twirls just like pasta. Let’s get cooking!
Why This Recipe is a Total Game-Changer
15-Minute Flash: Super easy, super quick meal that’s faster than waiting for delivery!
Healthy & Light: All the flavor of traditional scampi with a fraction of the carbs.
One-Pan Wonder: Minimal cleanup means more time to relax.
Flavor Magic: Zucchini noodles accept all the delicious flavors of our garlic butter sauce perfectly!
Your Simple, Flavor-Packed Ingredients
The magic is in building a really beautiful sauce that the zucchini will sauté in.
Fresh Shrimp: Juicy, plump shrimp that turn pink and opaque when perfectly cooked.
Zucchini Noodles: Your low-carb “pasta” that holds a little crunchiness.
Garlic & Butter: The dynamic duo – we’ll use both grated garlic that melts in and sliced garlic for texture.
Fresh Lemon: Both zest and juice for that real lemony flavor.
White Wine & Herbs: Helps develop the sauce with fresh parsley and chives.
Shallots & Red Pepper Flakes: For depth and a nice bite of heat.
How to Make It: Your 15-Minute Countdown
Prep the Zoodles: Create your zucchini noodles using a spiralizer, making sure to get them as long as possible, then slice them in half if needed.
Season the Shrimp: Toss shrimp with olive oil, red pepper flakes, grated garlic, and salt – getting all that flavor into the shrimp.
Cook the Shrimp: Heat butter in your pan and cook shrimp in a single layer until they turn pink and are nice and tender. Remove them right before they’re completely cooked through so they don’t overcook.
Build the Sauce: In the same pan, add more butter and olive oil to get all the crispy bits off the bottom where all the flavor is. Sauté shallots and sliced garlic, then add white wine and lemon juice to develop the sauce.
Cook the Zoodles: Add zucchini noodles and let the sauce do its stuff, cooking for 5-7 minutes until tender but still with a little crunch.
Combine Everything: Return the shrimp with all their juices back into the pan, stir in fresh herbs, and dinner is ready!
How to Customize Your Scampi
Add More Veggies: Cherry tomatoes would be delicious in this!
Spice Level: Adjust the red pepper flakes to your preferred heat.
Herb Variations: Try different fresh herbs from your garden.
Creamy Version: Stir in a splash of heavy cream at the end for extra richness.
FAQs (Your Questions Answered!)
Can I use frozen shrimp? Yes! Just thaw completely and pat dry before cooking.
My zucchini is watery. How can I prevent that? Don’t overcook the zoodles – you want them to hold a little of their crunchiness rather than becoming wilted.
How do I store leftovers? Best enjoyed fresh, but store in an airtight container in the fridge for up to 2 days.
The Final Result
See? A dinner that tastes like you fussed doesn’t have to be fussy at all. In just 15 minutes, you can have a healthy, restaurant-quality meal on the table that will make you feel like a culinary rockstar.
The zucchini noodles twirl just like pasta, soaking up all that delicious buttery, lemony sauce with a little crunch in there that’s so delicious. This is exactly what Flavor Flux is all about – delicious, uncomplicated food that brings real joy to your table!
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This easy shrimp scampi with zucchini noodles is ready in 15 minutes! Featuring juicy shrimp in garlic lemon butter sauce with fresh herbs – a healthy, low-carb dinner.
Total Time:15
Yield:2 servings
Ingredients
1 lb large shrimp, peeled and deveined
4 medium zucchini, spiralized
3 tbsp unsalted butter
4 cloves garlic (2 grated, 2 sliced)
1 shallot, finely chopped
1/4 cup white wine
3 tbsp lemon juice (plus zest of 1 lemon)
1/2 tsp red pepper flakes
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Salt and pepper to taste
2 tbsp olive oil
Instructions
Spiralize zucchini into noodles, cutting very long strands in half.
Pat shrimp dry and toss with 1 tbsp olive oil, red pepper flakes, grated garlic, and salt.
Melt 2 tbsp butter in large skillet over medium heat. Add shrimp in single layer and cook 1-2 minutes per side until pink. Remove shrimp before fully cooked.
Add remaining butter and olive oil to pan. Sauté shallots and sliced garlic until softened.
Add white wine and lemon juice, scraping up brown bits from pan bottom. Simmer 2 minutes.
Add zucchini noodles and cook 5-7 minutes, until tender but still slightly crunchy.
Return shrimp with any juices to pan. Add lemon zest and fresh herbs. Stir to combine and heat through.
Season with salt and pepper. Serve immediately.
Notes
Don’t overcook the zucchini noodles – you want them to hold a little crunchiness.
Removing the shrimp early prevents overcooking – they’ll finish cooking when returned to the pan.
The brown bits on the pan bottom are packed with flavor – make sure to scrape them up!
