Shrimp Scampi with Zucchini (Printable)
Tender shrimp cooked with garlic, lemon, and white wine, paired with fresh zucchini noodles for a light meal.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 4 medium zucchinis (about 2 lbs), spiralized into noodles
03 - 2 cloves garlic, minced
04 - 1/4 cup chopped fresh parsley
05 - 1/4 cup cherry tomatoes, halved (optional)
→ Sauce & Seasoning
06 - 3 tbsp olive oil
07 - 2 tbsp unsalted butter or additional olive oil for dairy-free
08 - 1/4 cup dry white wine
09 - Zest and juice of 1 lemon
10 - 1/2 tsp crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper to taste
→ Garnish
12 - Extra chopped parsley and lemon wedges for serving
# How-To Steps:
01 - Pat the shrimp dry and season evenly with salt and black pepper.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp and sauté 1–2 minutes per side until opaque. Remove shrimp and set aside.
03 - Add remaining olive oil and butter to the skillet. Sauté minced garlic for 30 seconds until fragrant.
04 - Pour in dry white wine and lemon juice, simmer for 2 minutes while scraping the skillet to release browned bits.
05 - Stir in crushed red pepper flakes if using, lemon zest, and cherry tomatoes. Cook for 1 minute.
06 - Add zucchini noodles to the skillet and toss gently for 2–3 minutes until warmed and just tender.
07 - Return shrimp to the skillet, toss to combine, and heat through for 1 minute.
08 - Remove from heat, sprinkle with chopped parsley, adjust seasoning, and serve immediately garnished with extra parsley and lemon wedges.
# Expert Tips:
01 -
- It feels indulgent and restaurant-quality but comes together in 30 minutes flat.
- The garlic-lemon sauce makes everything taste richer without cream or heavy carbs.
- Zucchini noodles absorb all that buttery wine sauce better than you'd expect.
02 -
- Pat your shrimp completely dry or they'll steam instead of sear, and you'll lose that crucial crust.
- Zucchini noodles release water as they cook, so don't prep them more than an hour ahead and don't let them sit in the sauce.
- Taste the dish before serving and adjust lemon and salt because that's what makes it sing.
03 -
- Invest in a good spiralizer if you're going to make this often—it makes the zucchini noodles uniform and takes the chore out of prep.
- Cook the shrimp first and set it aside so it doesn't overcook while the sauce comes together and the noodles warm through.