Pin Shrimp scampi zucchini noodles hit that spot when you want something fast, comforting, and pasta-like without the heaviness. Sweet shrimp get tossed with lemony garlic butter and just-tender zoodles that drink in all the flavor. It is one of my favorite ways to pull off a satisfying weeknight meal that keeps things bright and light.
This became a regular dinner for us when I was craving Italian comfort but my garden was exploding with zucchini. If you want the real spirit of shrimp scampi minus the post-pasta nap, you found the one.
Ingredients
- Large shrimp: provide juiciness and a sweet briny flavor. Look for raw wild-caught if possible for best taste and texture
- Zucchini: forms beautiful noodles that stay sturdy with quick cooking. Pick firm heavy zucchini free of blemishes
- Garlic: gives depth and that signature aroma. Fresh cloves make a difference here
- Crushed red pepper flakes: for a gentle heat and zip choose according to your spice preference
- Salt and freshly ground black pepper: bring all the flavors together
- Olive oil: rounds out the sauce with fruitiness. Look for cold-pressed for a peppery kick
- Unsalted butter: adds that luscious richness and helps brown the shrimp
- Dry white wine or chicken broth: lifts the sauce and brings brightness. Pick a wine you would happily sip
- Fresh lemon juice and zest: brighten and awaken every bite. Ensure your lemon is heavy with juice
- Baby spinach: gives more color and a nutrition boost. The leaves should be perky and deep green
- Fresh chopped parsley: cools and lifts the dish at the finish. Go for the flat-leaf variety for better flavor
Instructions
- Prep the Shrimp:
- Pat the shrimp thoroughly with paper towels until they are dry to the touch. This helps them brown evenly and not steam. Season both sides with a generous pinch of salt and cracked pepper
- Sear the Shrimp:
- Warm half the olive oil and butter in a large skillet over medium-high heat. Once the butter is bubbling slightly swirl to coat the bottom. Lay the shrimp in a single layer making sure not to crowd. Cook for about one to two minutes per side until pink and just opaque. Remove shrimp quickly to a plate to avoid overcooking
- Build the Sauce:
- Turn the heat down to medium and add the remaining olive oil and butter to the pan. Drop in the minced garlic and red pepper flakes then stir constantly for about thirty seconds. The garlic should become very fragrant but not browned
- Deglaze and Reduce:
- Pour in the white wine or chicken broth along with the fresh lemon juice. Scrape up any browned bits from the pan with a wooden spoon. Simmer for one to two minutes so the sauce reduces a little and all the flavors meld together
- Add Zucchini Noodles:
- Place the spiralized zucchini noodles into the skillet tossing gently in the sauce. Let them cook for two to three minutes just until the zoodles begin to turn tender and glossy but still hold a slight crunch
- Combine with Shrimp and Spinach:
- Return the cooked shrimp to the pan and add the baby spinach if desired. Toss everything together for about one minute only until the spinach wilts and the shrimp is heated through
- Finish with Lemon and Parsley:
- Take the pan off the heat and sprinkle in the fresh lemon zest and chopped parsley. Fold them in so that the aroma perfumes the entire dish
- Season and Taste:
- Give the scampi one final toss and taste for salt and pepper. Adjust as needed then plate up right away for the best texture
Pin Shrimp is the star ingredient here for its sweetness and richness. There was one summer when I first started pulling together fresh zoodles from my backyard garden and the combo of juicy shrimp and crisp zucchini instantly became my personal favorite weeknight meal. My kids even nicknamed it green spaghetti.
Storage Tips
Leftovers keep best in a shallow airtight container. Chill right away and eat within two days. Zoodles will release moisture in the fridge so drain off extra liquid before reheating on the stovetop over low heat to avoid mushiness.
Ingredient Substitutions
Chicken can stand in for shrimp if you prefer not to do seafood just use thinly sliced breast or thigh meat and cook until no longer pink. If no fresh zucchini is handy you can spiralize yellow squash as a substitute. For a dairy free alternative swap the butter for another glug of olive oil and skip the cheese garnish.
Serving Suggestions
I love serving this with a big squeeze of lemon and a dusting of Parmesan if you are not dairy free. A handful of halved cherry tomatoes tossed in when the spinach goes in offers color and sweetness. If you are not counting carbs serve it with a hunk of bread to mop up the extra sauce.
Cultural Snapshot
Shrimp scampi is a clever Italian-American invention inspired by the coastal way of sautéing shrimp quickly in garlic lemon and wine. Swapping in zucchini noodles is a more recent twist that leans into garden abundance and a lighter spin. It is now a go-to for families who want the comfort without the carbs.
Seasonal Adaptations
Use yellow summer squash instead of zucchini when that is at its peak. In colder months wilt in a big handful of baby kale or chard for an earthy touch. Springtime is perfect for adding sweet green peas just before finishing.
Pin One of my friends started making this as a meal prep staple because it stayed fresh for her work lunches and did not get soggy like regular pasta. My dad enjoys it with a little extra garlic and the grandkids cannot get enough when I serve with bread to dip in the sauce.
Recipe Questions & Answers
- → What can I use instead of white wine?
Chicken broth makes a great substitute for white wine, offering similar depth without any alcohol.
- → How do I keep zucchini noodles from getting soggy?
Toss the zucchini noodles gently and cook for just 2–3 minutes to keep them crisp and tender.
- → Is this dish suitable for gluten-free diets?
Yes, all main ingredients are naturally gluten-free. Always double-check packaged seasonings and broth.
- → What can I add for extra flavor?
Try freshly grated Parmesan cheese, cherry tomatoes, or a sprinkle of extra parsley for added flavor and color.
- → How do I make this dairy-free?
Replace butter with additional olive oil to enjoy a fully dairy-free option.
- → Can I prepare zucchini noodles ahead?
Yes, spiralize and store zucchini noodles in the fridge for up to a day before cooking for convenience.