Classic Italian shrimp scampi reimagined with spiralized zucchini noodles - all the buttery, garlicky flavor you love in a lighter, healthier package that's ready in just 15 minutes.
Recipe Details
Ingredients
- 600g large shrimp, peeled and deveined
- 4 medium zucchini, spiralized into noodles
- 3 tbsp extra virgin olive oil
- 3 tbsp unsalted butter
- 6 cloves garlic, minced
- 120ml dry white wine
- 60ml fresh lemon juice
- 2 tsp lemon zest
- 1/2 tsp red pepper flakes
- 60ml fresh parsley, chopped
- 60g Parmesan cheese, freshly grated
- to taste salt
- to taste freshly ground black pepper
Instructions
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Pat 600g large shrimp dry with paper towels and season with to taste salt and to taste freshly ground black pepper. Using a spiralizer or vegetable peeler, create zucchini noodles from the 4 medium zucchini. Pat the zoodles dry with paper towels to remove excess moisture.
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Heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes per side until pink and cooked through. Remove shrimp to a plate and set aside.
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In the same skillet, reduce heat to medium and add 2 tablespoons of 3 tbsp unsalted butter. Add 6 cloves garlic and 1/2 tsp red pepper flakes, cooking for 30 seconds until fragrant but not browned.
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Pour in 120ml dry white wine and let it simmer for 2 minutes to cook off the alcohol. Add 60ml fresh lemon juice and 2 tsp lemon zest, stirring to combine.
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Add the zucchini noodles to the skillet and toss gently for 1-2 minutes until just heated through and slightly softened. Don't overcook or they'll become watery.
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Return the cooked shrimp to the skillet along with the remaining 1 tablespoon of 3 tbsp unsalted butter and 60ml fresh parsley. Toss everything together for 30 seconds until the butter melts and coats everything.
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Remove from heat and immediately sprinkle with 60g Parmesan cheese. Serve hot with additional lemon wedges and freshly ground black pepper.
Tips
Zucchini Prep: Salt the spiralized zucchini and let sit for 10 minutes, then pat dry to remove excess water. This prevents the dish from becoming soggy.
Shrimp Selection: Use 16-20 count shrimp for the best texture. Don't overcook - they should be pink and slightly firm, not rubbery.
Wine Substitution: If you don't have white wine, substitute with chicken broth plus an extra tablespoon of lemon juice for acidity.
Serving Temperature: Serve immediately while hot. Zoodles can become watery if they sit too long after cooking.
Make-Ahead: Prep the zucchini noodles earlier in the day, but cook the dish just before serving for best results.
Equipment: A spiralizer makes perfect zoodles, but you can also use a vegetable peeler to create ribbon-like noodles or julienne by hand.