Shrimp Scampi with Zucchini

One summer evening, my neighbor handed me a spiralizer she'd just bought and said, "Make something that won't put me in a food coma." I had shrimp thawing and lemons in my bowl, so I got curious about zucchini noodles. That first plate—buttery, garlicky, bright with lemon—changed how I cook weeknight dinners. The shrimp turned perfectly pink in minutes, and the zucchini stayed just tender enough to taste like something, not just filler.

I made this for my dad on a weeknight when he was visiting, and he actually paused mid-bite and asked if I'd made a mistake—he expected to feel unsatisfied without pasta underneath. Twenty minutes later, his bowl was empty and he was asking if I could spiral more zucchini. Sometimes the simplest moves surprise the people you cook for most.

Ingredients

• Large shrimp: One pound, peeled and deveined, gives you four generous servings and cooks so fast you have to stay focused.
• Zucchini: Buy firm, medium-sized ones—they spiralize cleaner and hold their texture better than overgrown ones.
• Garlic: Two cloves minced, not sliced, so it dissolves into the sauce and coats every bite.
• Fresh parsley: A quarter cup chopped, and save some for the end because fresh herbs belong at the finish line.
• Cherry tomatoes: Halved and optional, but they add sweetness and little bursts of brightness.
• Olive oil and butter: Three tablespoons and two tablespoons; the combination gives you the sear you need plus the richness that makes it taste special.
• Dry white wine: A quarter cup, and use something you'd drink because cheap wine tastes cheap in a hot pan.
• Lemon: Both zest and juice matter here—the zest keeps the flavor loud at the end.
• Red pepper flakes: Half a teaspoon if you like a whisper of heat, but it's optional and totally up to you.
• Salt and pepper: Taste and adjust at the very end; it's the only way to know.

Instructions

Get your shrimp ready:

Pat them dry with paper towels and season with salt and pepper while you heat your skillet. Dry shrimp brown better, and that matters.

Sear the shrimp:

Heat two tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, then add shrimp and cook for 1–2 minutes per side until just opaque. Don't crowd the pan, and don't poke them too much—let them get a little color.

Build the sauce base:

Remove the shrimp to a plate, then add the remaining olive oil and butter to the same skillet. Mince garlic goes in next and you'll smell it in seconds—that's exactly when you pour in the wine and lemon juice.

Simmer and scrape:

Let it bubble for 2 minutes while you scrape up all those brown bits stuck to the bottom; they're flavor. Stir in red pepper flakes if you're using them, lemon zest, and halved cherry tomatoes.

Add the zucchini:

Toss in your spiralized zucchini and gently fold it into the sauce for 2–3 minutes—just until it's warmed and the noodles feel a little tender but still have texture. Overcooking turns them mushy and sad.

Bring it together:

Return the shrimp to the skillet and toss everything for one more minute until the shrimp are heated through and the flavors all know each other.

Finish and taste:

Take it off the heat, sprinkle with fresh parsley, and taste a bite. Adjust salt and pepper if it needs it—this is the moment to get it right.

Serve right now:

Plate it immediately while everything's still warm, and top with extra parsley and a lemon wedge on the side.

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There's a moment right after you put everything in the bowl and squeeze that lemon wedge over it—when the colors are bright and the steam rises up—that feels like more than dinner. This dish became my answer to the question, "Can healthy food actually taste this good?" and the answer surprised me every time I made it.

Noodle Prep Tips

If you're new to spiralizers, go gentle and let the tool do the work—you're aiming for long, ribbon-like noodles, not shredded mush. A spiralizer with adjustable settings gives you more control than a julienne peeler, but both work fine. I learned the hard way that thicker zucchini can clog the spiralizer, so pick medium ones and don't overthink it.

Wine Matters

The wine doesn't vanish—it becomes the sauce once it simmers and marries with the butter and lemon. A dry Sauvignon Blanc or Pinot Grigio adds acidity that brightens the whole dish without making it sour. If you don't drink wine or want to skip it, a splash of chicken broth does almost the same job, though the flavor tilts a little earthier.

Why This Works as Dinner

Shrimp cooks in minutes, so if you're hungry or tired, this is your friend. The zucchini noodles absorb the sauce instead of getting soggy, and a quarter pound of protein per serving keeps you satisfied longer than you'd expect. This became my go-to for weeknights when I wanted something that tasted like I'd spent more time than I actually had.

• A squeeze of fresh lemon at the table lifts everything and makes it taste even fresher.
• Serve this immediately because speed is part of its charm and why it stays delicious.
• Pair it with a cold glass of that same wine you cooked with and you've got a complete moment.

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This dish proved to me that simple food, made with attention and good ingredients, doesn't need to apologize or hide. It's become the meal I make when I want to feel good about what I'm eating and still enjoy every bite.

Recipe FAQs

→ How can I keep zucchini noodles from becoming soggy?

Avoid overcooking by tossing zucchini noodles in the skillet for just 2-3 minutes until slightly tender but still crisp.

→ Can I substitute the shrimp with other seafood?

Yes, scallops or firm white fish can be used, adjusting cooking times accordingly for tenderness.

→ What wine pairs best with this dish?

A crisp Sauvignon Blanc or Pinot Grigio complements the lemony garlic flavors and seafood nicely.

→ How to make this dish dairy-free?

Replace butter with additional olive oil to keep the dish dairy-free without sacrificing flavor.

→ Can I use other vegetables instead of zucchini noodles?

Summer squash or spiralized carrots can be used as alternatives, or serve over cooked pasta if preferred.