Skinny Shrimp Scampi Zucchini Noodles (Print View)

Tender shrimp and spiralized zucchini noodles in a bright garlic lemon sauce. A light, low-carb twist on classic Italian-American scampi ready in 25 minutes.

# Components:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 4 medium zucchini, spiralized into noodles
03 - 2 cups baby spinach
04 - 2 tablespoons chopped fresh parsley
05 - 1/2 cup cherry tomatoes, halved

→ Aromatics & Flavor

06 - 4 cloves garlic, minced
07 - 1/4 teaspoon red pepper flakes
08 - Zest of 1 lemon
09 - Juice of 1 large lemon
10 - Salt and freshly ground black pepper to taste

→ Fats

11 - 2 tablespoons olive oil
12 - 1 tablespoon unsalted butter

→ Garnish

13 - 2 tablespoons grated Parmesan cheese

# Directions:

01 - Pat the shrimp dry with paper towels and season lightly with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side until just pink and opaque. Transfer shrimp to a plate.
03 - Reduce heat to medium. Add the remaining olive oil and butter to the skillet. Add the minced garlic and red pepper flakes, stirring constantly until fragrant, approximately 1 minute.
04 - Add the spiralized zucchini noodles and toss with tongs for 2 to 3 minutes until tender yet slightly crisp. Avoid overcooking to prevent sogginess.
05 - Add the lemon zest, lemon juice, and halved cherry tomatoes to the skillet. Toss all ingredients to combine evenly.
06 - Return the cooked shrimp and any accumulated juices to the skillet. Add the baby spinach and toss until the spinach just wilts.
07 - Remove from heat. Stir in the chopped parsley and adjust seasoning with additional salt and pepper as needed. Serve immediately topped with grated Parmesan cheese.

# Expert Advice:

01 -
  • It tastes genuinely decadent—garlicky, lemony, buttery—while keeping you feeling light and energized afterward.
  • Ready in under 30 minutes, which means weeknight dinner without the takeout guilt or cost.
  • Naturally gluten-free and low-carb, but nobody eating it will feel like they're settling for anything healthy.
02 -
  • Zucchini noodles are not pasta—they're delicate and watery, so don't cook them ahead or they'll become a soggy disappointment. Same-day spiralizing and quick cooking is non-negotiable.
  • Shrimp size matters more than you'd think; if yours are smaller than medium, cut your cooking time in half or you'll end up with little pink pebbles.
03 -
  • A wooden spoon is your friend when cooking zucchini noodles—it's gentler than metal and less likely to break them apart.
  • Don't let leftover shrimp cooking liquid go to waste; it adds subtle depth to the final dish, so return every drop to the skillet with the shrimp.
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