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This healthy shrimp scampi with zoodles is a perfect weeknight dinner that comes together quickly and satisfies without weighing you down. The light zucchini noodles keep the dish lowcarb while the garlicky, tangy sauce complements the tender shrimp beautifully, making it a meal you’ll want to come back to again and again.
I made this for the first time when I wanted something bright and fresh after a heavy weekend meal, and now it’s a goto for when I want something light but full of flavor my whole family enjoys.
Ingredients
- Two tablespoons unsalted butter: adds richness and helps meld flavors choose high-quality for best taste
- Three garlic cloves minced: essential for that classic scampi aroma fresh garlic is key here
- Quarter teaspoon crushed red pepper: adds a mild heat and depth adjust according to your spice preference
- One teaspoon paprika: brings smoky undertones opting for smoked paprika enhances complexity
- Three quarters teaspoon salt and half teaspoon black pepper: balance and season everything perfectly
- Half cup lowsodium vegetable broth: keeps it savory without extra sodium homemade if possible is best
- One lemon juiced: brightens the sauce with fresh acidity choose firm, heavy lemons for juiciness
- Two tablespoons red wine vinegar: adds tang and depth look for a good quality vinegar for best flavor
- Two pounds large shrimp shelled and deveined: the star protein fresh or fully thawed frozen shrimp work well
- Three cups spiralized zucchini noodles: the lowcarb substitute for pasta use firm zucchinis with minimal moisture
- Grated Parmesan cheese optional: adds a savory finish with umami freshly grated is always better
Instructions
- Sauté the Aromatics:
- In a large skillet melt the butter over medium heat. Add the minced garlic and crushed red pepper. Cook them gently for about one minute until fragrant but not browned. This step releases the intense aroma and builds the flavor base.
- Cook the Shrimp:
- Add the shrimp to the skillet and season immediately with paprika salt and black pepper. Sauté stirring occasionally until shrimp turn pink and cook through which takes about three to four minutes. Be careful not to overcook as shrimp can get rubbery. Use a slotted spoon to remove the shrimp and place them on a covered plate to keep warm.
- Deglaze the Pan:
- Pour in the vegetable broth lemon juice and red wine vinegar into the nowempty skillet. Use a wooden spoon to scrape up any browned bits stuck to the pan’s bottom as these add nice flavor layers. Bring the mixture up to a boil to meld the flavors.
- Warm the Zoodles and Combine:
- Turn off the heat and add the spiralized zucchini noodles along with the cooked shrimp back into the skillet. Toss everything gently just to warm the zoodles this prevents them from becoming limp or watery. The shrimp reheat from the residual heat without overcooking.
- Plate and Serve:
- Immediately transfer the shrimp and zoodles mixture onto serving plates. Sprinkle with freshly grated Parmesan cheese if using. Serve right away for best texture and flavor.
Shrimp is my favorite ingredient here because it cooks so fast and pairs beautifully with lemon and garlic. I remember making this for a small dinner party and how everyone loved how fresh yet satisfying it was. The bright lemony sauce left us all wanting a second helping.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Because zucchini noodles release moisture it is best to keep the sauce and zoodles separate if possible. Reheat gently in a skillet over low heat to avoid sogginess.
Ingredient Substitutions
If you cannot find zucchini noodles spiralized yellow squash or peeled cucumber noodles can work though they have different textures. For shrimp peeled and deveined chicken can substitute just adjust cooking times accordingly.
Serving Suggestions
Pair with a crisp green salad or crusty bread for those not avoiding carbs. A light white wine or sparkling water with lemon complements the zesty flavors well.
Serve immediately for best texture and enjoy a light flavorful meal that feels indulgent yet healthy.
Your Recipe Questions Answered
- → How do I prevent zucchini noodles from getting soggy?
To avoid soggy noodles, toss the zoodles into the skillet just off heat and warm gently without overcooking. Freshly spiralized zucchini works best.
- → Can I use frozen shrimp for this dish?
Yes, thaw frozen shrimp thoroughly before cooking to ensure even sautéing and optimal texture.
- → What can I substitute for vegetable broth?
Chicken broth or a light fish stock are good alternatives that complement the flavors well.
- → Is Parmesan cheese necessary for flavor?
Parmesan adds a savory creaminess but can be omitted for a dairy-free version without compromising taste.
- → How spicy is this dish?
The crushed red pepper adds mild heat, adjustable according to your preference by reducing or omitting.