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    Home » Recipes » Main Dishes » Seafood » Shrimp and Zucchini Scampi

    Shrimp and Zucchini Scampi

    Published: Jul 31, 2014 · Modified: Apr 25, 2021 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 1 vote

    Disclaimer: This post may contain affiliate links.

    A skillet of zoodles and shrimp
    A skillet of zoodles and shrimp

    Looking for a healthy, quick and easy dinner tonight, try shrimp scampi with zucchini noodles. Garlic and butter coat the zoodles, you won’t even miss the pasta. A low carb, keto friendly dinner in less than 15 minutes.

    A fork twirling shrimp scampi with zoodles

    Keto Shrimp Scampi

    When you need to add some extra veggies to your meal, try using zucchini noodles instead of pasta in this quick and easy shrimp dish with zoodles. A lighter and quicker alternative to shrimp carbonara with corn but still will satisfy your craving for shrimp.

    While at running camp, a friend was raving about making recipes with zucchini noodles. She had just purchased a spiralizer and loved all the things she could create. Since I love kitchen gadgets, she inspired me to come up with some recipes.

    Shrimp scampi with zucchini noodles was my first experiment, and zucchini caprese salad my second. From there the possibilities are endless.

    Where did scampi originate

    Scampi is Italian and refers to langostines which are like little lobsters that are cooked in butter and garlic. Since they are hard to find in the US we substituted shrimp but kept the scampi.

    It’s the ideal recipe for zucchini noodles. Traditionally served with pasta or crusty bread to soak up all the scrumptious garlic butter sauce, zucchini noodles serve the same purpose but without the carbs or gluten.

    They don’t have much taste on their own, and since zucchini is mostly water, the garlic butter absorbs right into the ZOODLES!

    Shrimp and zucchini in a skillet

    If you haven’t experimented with spiralized vegetables, you don’t have to go out and buy another gadget. You can find them in the produce section of most groceries. While I’ll make my own zoodles, I buy the prepared butternut squash noodles, they’re great just sauted in garlic and butter.

    Making them into a noodle form gives you lots of low carb, gluten free and healthy dinner ideas. Try substituting them for pasta in your favorite recipes.

    Unlike pasta they don’t take long to cook and you can just add them to the pan with the sauce right before serving. Since the noodles are so thin, they’ll cook in about 1 minute. Or you can eat them raw.

    PRO TIP: If you want to saute zucchini noodles, it’s best to get some of the water out first. Try putting them in a colander with a little salt for 10 minutes, then wring out the water. or pat with paper towel before adding them to the skillet.

    I try to think twice before adding any kitchen gadget, I want to be sure I’m going to use it before I devote any space to it. I found this small hand held spiralizer that I love and is great for making shrimp scampi with zoodles.

    It won’t work for hearty things like butternut squash, but it’s perfect for zucchini. If you have a big family, you might want to invest in a more substantial spiralizer, this one gets great reviews and is only $30.

    It was great to find a gadget that works and to enjoy a healthy substitute for pasta.  If you don’t like raw zucchini, warming it just a bit in a garlicky butter sauce may change your opinion.  I love zucchini just plain so adding something a little spicy and garlicky made it even better.

    Why you’ll love Shrimp Scampi with Zoodles

    • Super quick and easy
    • Healthy dinner
    • A great alternative to pasta if you’re looking for low carb, keto, or gluten free alternatives
    • Sneak in some vegetables
    • Everyone will love the flavors

    Zucchini Noodles with Shrimp ingredients

    Ingredients for shrimp scampi with zucchini noodles
    • Shrimp – peeled and deveined, I leave the tails on, but you can remove them
    • Zucchini – You can add as many or as few as you want. The zoodles will shrink as they cook since they are made up mostly of water, so add a little more than you would if you were adding pasta.
    • Butter – six tablespoons, which really isn’t that much considering the dish.
    • Garlic -lots of garlic, about a half a head of garlic or six good size cloves.
    • Shallots – you could use an onion, but with shrimp, I like the milder flavor the shallot adds.
    • Red pepper flakes – scampi is typically a little spicy, a half a teaspoon is enough to notice without making your eyes water.
    • Lemon – I’m not a fan of squeezing lemon on all seafood, but it freshens up this dish. You will use both the zest and the juice.
    • Parmesan – just a little sprinkled on top

    How to make Shrimp Scampi with Zucchini Noodles

    Step 1:

    Start by spiralizing the zucchini. Shrimp scampi only takes a couple of minutes, so have everything prepared before you begin.

    A cutting board of spirzlized zucchini
    Spiralize the zucchini.

    Step 2:

    Saute the garlic, shallots and red pepper flakes in a mixture of butter and olive oil.

    Shallots and garlic cooked in butter
    Cook the garlic, butter and shallots.

    Step 3:

    Once softened add the shrimp. Before they’re cooked through, add the zucchini noodles so that they cook with the shrimp for the last 1-2 minutes.

    Step 4:

    Remove from the heat and add lemon zest, lemon juice and parsley. Sprinkle with parmesan and serve right away.

    Cheese dropping onto a plate of shrimp scampi

    Shrimp scampi has been around for a long time, for good reason. Traditionally made with butter, garlic and wine, it’s hard to beat

    How to serve Zucchini Noodles with Shrimp

    Zucchini noodles with shrimp is best served hot, as soon as the shrimp have cooked through.

    How to store Shrimp Scampi with Zoodles

    You can store shrimp scampi in the fridge for 3-4 days. Just rewarm in the microwave or in a skillet.

    Shrimp Scampi Zoodles FAQs

    How do you keep zucchini noodles from getting soggy?

    Don’t over cook them. You can eat them raw, but if you want them cooked, try cooking them in the sauce for about a minute.

    How to make zucchini noodles easier to eat?

    When you use a spiralizer the noodles can come out pretty long. Try using a pair of scissors or a knife to cut them into shorter strands.

    What’s the easiest way to heat zoodles?

    For traditional pasta dishes, try sauteing them for just a minute in olive oil, then add the sauce to the top

    Do noodles have to be boiled?

    Zucchini noodles do not have to be boiled. You will just heat them for a short time in the skillet.

    Are zoodles better for you than pasta?

    Veggies in whatever form are always a good idea. Zoodles are just a fun way to eat vegetables.

    More shrimp recipes you’ll love

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      Old Bay Seafood Boil: Crab, Mussels & Shrimp
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      Baked Sausage & Shrimp Boil Foil Packets 
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    If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

    A fork twirling shrimp scampi with zoodles

    Shrimp Scampi Zoodles

    Author: Barbara Curry
    Looking for a healthy, quick and easy dinner tonight, try shrimp scampi with zucchini noodles. Garlic and butter coat the zoodles, you won't even miss the pasta. A low carb, keto friendly dinner in less than 15 minutes.
    5 from 1 vote
    Print Pin
    PREP: 5 minutes
    COOK: 10 minutes
    Servings: 6

    Ingredients
     

    • 2-3 zucchini spiraled
    • 1 ½ lb shrimp peeled and deveined
    • 6 tablespoons butter
    • 4 tablespoons olive oil
    • 6 cloves garlic minced
    • 1-2 shallot diced
    • ½ teaspoon red pepper flakes
    • 1 ½ teaspoons salt
    • 1 teaspoon pepper
    • 1 lemon zest
    • juice from 1 lemon
    • 4 tablespoons parsley
    • parmesan cheese

    Equipment

    • Spiralizer
    • Skillet
    • Garlic Press
    Prevent your screen from going dark

    Instructions
     

    • Melt butter and olive oil over medium heat. Add garlic, shallots and red pepper flakes and sauté for 2 minutes, stirring frequently. Add shrimp, salt and pepper and sauté for about 3 minutes until shrimp is pink on both sides but not done.
    • Add spiraled zucchini to the pan and cook just until warmed through about 1-2 minutes. Remove from the heat and add lemon zest, juice and parsley. Toss and salt to taste. Sprinkle with parmesan cheese.

    Video

    Barbara’s Tips + Notes
    • Have all your ingredients ready before starting, you don’t want to overcook the shrimp or zucchini.
    • Cut the zoodles into shorter lengths with scissors before adding to the pan. This will make them easier to eat.
    • Add the zucchini before the shrimp have cooked through so that the shrimp don’t overcook.
    • To avoid soggy noodles, place in a colander and sprinkle with sauce, let them sit for about 10 minutes. This will draw out some of the liquid.

    Nutrition

    Calories: 322kcal | Carbohydrates: 6g | Protein: 25g | Fat: 23g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 316mg | Sodium: 1574mg | Potassium: 338mg | Fiber: 2g | Sugar: 2g | Vitamin A: 761IU | Vitamin C: 31mg | Calcium: 196mg | Iron: 3mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Comments

    1. Aunt Kathy says

      July 31, 2014 at 10:19 pm

      What a great idea! I’ve never seen a zucchini spiralizer. I’m going to look for that. We don’t have a garden but I receive lots of zucchini which we love.

      Reply
      • admin says

        August 03, 2014 at 12:10 pm

        You can also use it for carrot salad.

        Reply

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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