Name: Shrimp Scampi Zoodles
Ingredients: 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); 3–4 medium zucchini, spiralized into noodles; 1 tablespoon olive oil; Pinch of salt; Grated Parmesan or Pecorino cheese; Extra lemon wedges; A sprinkle of chopped fresh herbs (parsley, basil)

Description

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.

Ingredients

Scale

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.

Notes

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.