Skinny Shrimp Scampi with Zucchini Noodles (Printable)

Tender shrimp and crisp zucchini noodles in a bright garlic-lemon sauce. Ready in 25 minutes.

# Components:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Vegetables

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

→ Aromatics and 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, optional

→ Garnish

13 - 2 tablespoons grated Parmesan cheese, optional

# Method:

01 - Pat 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 shrimp and cook for 1 to 2 minutes per side until pink and opaque. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add remaining olive oil and butter to the skillet. Stir in minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
04 - Add zucchini noodles and toss with tongs for 2 to 3 minutes until tender but still crisp. Avoid overcooking to prevent sogginess.
05 - Add lemon zest, lemon juice, and cherry tomatoes if using. Toss to combine.
06 - Return shrimp and any accumulated juices to the skillet. Add baby spinach if using and toss until just wilted.
07 - Remove from heat. Stir in chopped parsley and adjust seasoning with salt and pepper as needed.
08 - Transfer to serving plates immediately. Top with optional Parmesan cheese.

# Expert Advice:

01 -
  • Ready in 25 minutes: This isn't one of those recipes that pretends to be quick then somehow takes an hour.
  • The shrimp stays tender and juicy: No rubbery seafood here—it's all about respecting the protein.
  • Naturally low-carb without tasting like diet food: The lemon and garlic do all the heavy lifting, so you won't miss pasta.
  • Flexible enough for whatever's in your kitchen: Skip the spinach, add tomatoes, go dairy-free—it rolls with you.
02 -
  • Don't overcook zucchini noodles—I learned this the hard way: The first time I made this, I treated them like regular pasta and left them simmering for way too long, and they turned into a waterlogged mess that tasted like nothing.
  • Shrimp goes from perfect to rubber in about 20 seconds: Cook it just until it's opaque and you're done; if you wait for it to feel firm, you've already gone too far.
  • Taste as you season with lemon juice and salt: These two things are doing all the seasoning work, and the balance between them matters more than exact measurements.
03 -
  • Spiralize zucchini just before cooking: They start releasing water the moment you cut them, and wet zucchini noodles are the enemy of a good dish.
  • Buy shrimp that smell like the ocean, not like chemicals: A good fishmonger or seafood counter will let you smell before you buy, and the difference in the final dish is noticeable.
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