This Shrimp Scampi with Zucchini Noodles is a quick, flavorful dinner that’s perfect for busy weeknights.
Packed with protein-rich shrimp and fiber-loaded zucchini, it’s a low-carb, nutrient-dense meal that supports a healthy lifestyle.
With heart-healthy olive oil and a hint of garlic and lemon, it’s light, satisfying, and effortlessly ready in just 10 minutes.
Shrimp Scampi with Zucchini Noodles
Equipment
- 1 large skillet or sauté pan
- 1 Sharp Knife
- 1 Cutting board
- 1 Spiralizer (for zucchini)
- Measuring Cups and Spoons
- Spatula or Wooden Spoon
Ingredients
- 3 –4 medium zucchini spiralized
- 12 –16 large shrimp peeled, deveined, cooked
- 1 cup cherry tomatoes halved
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon garlic minced
- 1 tablespoon lemon juice
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon sea salt
- Freshly ground black pepper to taste
- Optional: freshly grated parmesan cheese
Instructions
- Prepare the Zucchini and Vegetables: Begin by thoroughly washing your zucchini under cold running water. Trim off the ends and use a spiralizer to create long, noodle-like strands. Place the zucchini noodles in a large bowl and set aside. Next, wash your cherry tomatoes and slice them in half, ensuring they are uniform in size so they cook evenly. Keep them ready near your cooking station for easy access.
- Defrost and Prepare Shrimp: If using frozen shrimp, place them in a bowl of cold water for 10–15 minutes until fully thawed. Once defrosted, pat the shrimp dry using paper towels to remove excess moisture, which helps achieve a better sear when cooking. Ensure the shrimp are peeled and deveined for a smooth texture.
- Heat Oil and Butter Base: Take a large skillet or sauté pan and place it over medium-low heat. Add the olive oil and butter together, stirring gently as they melt to create a rich, flavorful base. Allow the butter to fully melt and combine with the oil, forming a golden, aromatic mixture.
- Sauté the Garlic: Add the minced garlic to the melted oil and butter, stirring continuously for about 1 minute. Cook just until fragrant; the garlic should release its aroma without browning, which preserves its delicate flavor and prevents bitterness.
- Cook Shrimp and Tomatoes: Add the shrimp and halved cherry tomatoes to the skillet. Sprinkle in the dried basil, dried oregano, sea salt, and freshly ground black pepper. Stir gently to coat the shrimp and tomatoes in the buttery garlic mixture. Cook for 3–5 minutes, stirring occasionally, until the shrimp are opaque, slightly pink, and perfectly tender, while the tomatoes soften and release a hint of their juices to form a light sauce.
- Add Zucchini Noodles: Lower the heat to medium and add the spiralized zucchini noodles to the pan. Toss the noodles gently with the shrimp and tomatoes, allowing them to soak up the garlic, butter, and tomato juices. Sauté for 2–3 minutes—just enough to soften the zucchini slightly while keeping a satisfying bite. Be careful not to overcook, as zucchini can become watery and mushy if left too long.
- Incorporate Lemon Juice: Drizzle the tablespoon of fresh lemon juice over the dish, giving it a bright, tangy lift that balances the richness of the butter and olive oil. Stir gently to distribute the lemon flavor evenly throughout the noodles and shrimp.
- Check Seasoning: Taste your dish and adjust the seasoning if needed. Add a little more salt, pepper, or herbs according to your preference. The flavors should be well-balanced, with a combination of savory, buttery, and fresh notes from the lemon and tomatoes.
- Serve and Garnish: Transfer the shrimp scampi zucchini noodles to serving plates while still hot. Optionally, sprinkle freshly grated parmesan cheese over the top for an extra layer of flavor. Serve immediately to enjoy the tender shrimp, crisp zucchini noodles, and aromatic sauce at their best.
- Optional Meal Prep Tip: If preparing in advance, keep the zucchini noodles separate from the shrimp and sauce until ready to serve. Reheat the shrimp gently in a skillet and quickly sauté the noodles for 1–2 minutes to preserve their texture.
Notes
- Use medium to large zucchini for noodles; smaller ones can be watery.
- Shrimp can be fresh or thawed frozen; always pat dry before cooking.
- Avoid overcooking zucchini noodles to prevent them from becoming soggy.
- Cherry tomatoes add sweetness and color; grape tomatoes can be used as an alternative.
- Fresh lemon juice enhances flavor, but lemon zest can be added for extra brightness.
- Parmesan cheese is optional; it adds richness but can be omitted for dairy-free options.
- Adjust garlic and herbs to taste for more robust flavor.
- This dish cooks very quickly, so prepare all ingredients before starting.
- For meal prep, store noodles and shrimp separately to preserve texture.
- Use a non-stick skillet or well-seasoned pan for even cooking and easy cleanup.
Chef’s Secrets for Perfect Flavor
The secret to a restaurant-quality shrimp scampi lies in the balance of timing, seasoning, and freshness.
Always start with high-quality shrimp, preferably large or jumbo, as they hold up better during sautéing.
Don’t skip the garlic sauté step—it infuses the oil and butter with deep flavor.
When adding zucchini noodles, cook just until slightly tender; overcooking releases excess water and dilutes the sauce.
A squeeze of fresh lemon juice at the end brightens the dish, while a light sprinkle of fresh herbs or parmesan elevates the overall taste.
Using a wide skillet ensures even cooking and makes tossing ingredients easier, creating a beautifully coated, flavorful meal.
Serving Suggestions for Maximum Enjoyment
Shrimp Scampi Zucchini Noodles pair beautifully with a variety of sides and garnishes.
Serve as-is for a light, low-carb meal, or accompany it with a crisp side salad or roasted vegetables for a more filling dinner.
A glass of chilled white wine or sparkling water with lemon complements the bright, garlicky flavors.
Garnish with fresh parsley, basil, or a touch of parmesan to create a restaurant-style presentation.
This dish also works well as a quick lunch or dinner for meal-prep days, offering a satisfying, nutrient-packed option without extra calories.
Storage Tips to Preserve Freshness
To maintain the best texture and flavor, store cooked shrimp and zucchini noodles separately in airtight containers in the refrigerator for up to 2–3 days.
When reheating, gently warm the shrimp in a skillet over medium-low heat and quickly sauté the noodles for 1–2 minutes to prevent them from becoming mushy.
Avoid microwaving for long periods, as this can make zucchini watery.
Leftover sauce can be stored separately and added to noodles when reheating to refresh the flavor.
This method ensures every bite stays just as delicious as when freshly cooked.
Frequently Asked Questions
1. Can I use frozen shrimp?
Yes! Just thaw the shrimp in cold water for 10–15 minutes and pat dry before cooking.
This helps them cook evenly and prevents excess moisture in the pan.
2. Can I make this dish vegan or vegetarian?
You can substitute shrimp with firm tofu or chickpeas for a plant-based version.
Use olive oil or vegan butter instead of dairy butter to maintain richness.
3. Can I use regular pasta instead of zucchini noodles?
Absolutely. Cook pasta according to package instructions and toss it with the shrimp, tomatoes, and sauce.
The flavor remains delicious, but the dish will be higher in carbs.
4. How do I prevent zucchini noodles from becoming soggy?
Cook the noodles just 2–3 minutes until slightly tender.
Avoid overcooking, and consider salting the zucchini lightly and letting it sit for a few minutes to draw out excess moisture before sautéing.
5. Can I prepare this dish ahead of time for meal prep?
Yes. Store cooked shrimp and zucchini noodles separately in airtight containers in the fridge.
Reheat shrimp gently and sauté the noodles briefly before serving to maintain texture and flavor.
