Shrimp scampi with noodles
Give classic shrimp scampi a healthy, low-carb twist with zucchini noodles—aka “zoodles.” They soak up all the garlicky, buttery goodness without the heaviness of pasta. Quick, light, and full of flavor, this dish makes a perfect weeknight dinner.
Ingredients
4 to 6 medium zucchini (2¼ to 2½ pounds), trimmed
½ teaspoon salt, divided
2 tablespoons butter
2 tablespoons extra-virgin olive oil, divided
1 tablespoon minced garlic
⅓ cup dry white wine
1 pound raw shrimp, peeled and deveined (tails on, if preferred)
1 tablespoon lemon juice
¼ cup chopped fresh parsley
¼ teaspoon ground black pepper
¼ cup grated Parmesan cheese
Lemon wedges, for serving
Instructions
Step 1: Prep the Zoodles
Use a spiralizer or vegetable peeler to cut zucchini into long, thin noodles.
Place the zoodles in a colander, sprinkle with ¼ teaspoon salt, and let them drain for 15–30 minutes.
Then gently squeeze to remove excess moisture—this step helps prevent a watery sauce.
Step 2: Cook the Shrimp
In a large skillet, heat the butter and 1 tablespoon olive oil over medium-high heat.
Add garlic and cook for 30 seconds until fragrant.
Carefully pour in the wine and bring to a simmer.
Add shrimp and cook, stirring occasionally, until they turn pink and are just cooked through, 3–4 minutes.
Remove from heat, then stir in lemon juice, parsley, pepper, and remaining ¼ teaspoon salt. Transfer shrimp and sauce to a bowl.
Step 3: Sauté the Zoodles
In the same skillet, heat the remaining 1 tablespoon oil over medium-high.
Add the zucchini noodles and gently toss for about 3 minutes, just until warmed through.
Pour the shrimp mixture over the zoodles and toss to combine.
Step 4: Serve
Plate the zoodles and shrimp, then top with Parmesan and a squeeze of fresh lemon juice. Serve immediately.
- Pro Tip
To avoid soggy zoodles, don’t skip the draining and squeezing step—and avoid overcooking. Zoodles only need a few minutes in the pan to heat up; any longer, and they’ll release too much moisture and lose their bite.
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