Shrimp Scampi Zoodles

A refreshing, light take on classic shrimp scampi — tender shrimp simmered in lemon-garlic sauce and served over zucchini “noodles.” This dish is quick, flavorful, and perfect for a weeknight dinner if you want something low-carb and satisfying.

Why You’ll Love This Recipe

• Fresh and light — zoodles instead of heavy pasta
• Garlicky, lemony shrimp with bright, clean flavors
• Quick to prepare — ready in ~20 minutes
• Great for dinner parties, date nights, or healthy everyday meals
• Easy to customize — add veggies, extra herbs, or spice

Ingredients

For the Shrimp & Sauce

• 450 g (about 1 lb) peeled & deveined shrimp
• 2 tablespoons olive oil
• 3 tablespoons butter
• 4 garlic cloves, minced
• ½ teaspoon crushed red pepper flakes (optional — for a bit of heat)
• Zest of 1 lemon
• Juice of 1 lemon
• ¼ cup light broth or white wine (optional — adds depth)
• Salt and freshly ground black pepper, to taste
• ¼ cup chopped fresh parsley (or herbs of your choice)

For the Zoodles

• 3–4 medium zucchini, spiralized into noodles
• 1 tablespoon olive oil
• Pinch of salt

Optional Garnish / Extras

• Grated Parmesan or Pecorino cheese
• Extra lemon wedges
• A sprinkle of chopped fresh herbs (parsley, basil)

Instructions

1. Prepare the Zoodles

• Spiralize the zucchini to make “zoodles.” Pat gently with a paper towel to remove excess moisture.
• In a skillet over medium heat, warm 1 tablespoon olive oil; sauté zoodles for 1–2 minutes just until they soften slightly but remain firm (“al dente”).
• Lightly season with salt, then remove from skillet and set aside — don’t overcook or they’ll get soggy.

2. Cook the Shrimp & Sauce

• In the same skillet over medium-high heat, add 2 tablespoons olive oil + 3 tablespoons butter. Once butter melts, add minced garlic (and red pepper flakes if using). Sauté ~30 seconds until fragrant — don’t burn the garlic.
• Add the shrimp, season with salt and pepper. Cook ~1–2 minutes per side until shrimp is pink and opaque.
• Add lemon zest, lemon juice, and broth or wine (if using). Let simmer 1–2 minutes, scraping up any browned bits from the pan.
• If sauce reduces too much, add a splash of water or broth to loosen. Remove from heat.

3. Combine & Finish

• Return the zoodles to the skillet with shrimp and toss gently to coat — just enough to warm through and absorb some sauce.
• Stir in chopped parsley.
• Taste and adjust seasoning (salt, pepper, a squeeze more lemon if desired).

4. Serve

• Plate immediately.
• Optionally top with grated Parmesan and extra herbs. Serve with lemon wedges on the side for extra citrus brightness.

You Must Know

• Don’t overcook zucchini — a quick sauté preserves its texture and prevents sogginess.
• Shrimp cook very fast — overcooking them makes them rubbery.
• If using wine or broth, choose a light, non-overpowering one to keep flavors balanced.

Pro Tips & Variations

• Add vegetables: cherry tomatoes, spinach, asparagus, or bell peppers for color and nutrition.
• For heat: increase red pepper flakes or add a dash of hot sauce.
• Use a mix of herbs like basil, thyme, or dill for different flavor profiles.
• Swap zucchini with yellow squash — similar texture, slightly different flavor.
• For a creamy twist: stir in a splash of cream or a few tablespoons of crème fraîche at the end.

Serving Ideas & Storage

• Serve hot, right after cooking — zoodles lose texture if left too long.
• Leftovers: store in airtight container in fridge up to 1 day (better eaten fresh).
• If needed, reheat gently in a skillet over low heat — avoid microwave to keep shrimp tender.

Frequently Asked Questions

→ Can I use frozen shrimp?
Yes — thaw completely, pat dry before cooking, then follow recipe as written.

→ Can I make this gluten-free?
Yes — zoodles are naturally gluten-free, and all other ingredients (butter, shrimp, seasonings) are gluten-free as long as broth or any additives are gluten-free.

→ What if zucchini releases too much water?
After spiralizing, press it with paper towels or salt lightly and drain for 5–10 minutes. Don’t skip the quick sauté step — helps evaporate extra moisture.

→ Can I double the recipe for more servings?
Yes — keep shrimp-to-zoodles ratio similar. If using larger pan or stove, add in batches to avoid overcrowding and ensure even cooking.

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