Shrimp Scampi Zoodles

Shrimp Scampi Zoodles

3 Reviews
From:, October 2018

Classic garlicky shrimp scampi gets a low-carb makeover in this easy dinner recipe. Zucchini noodles, also known as "zoodles," are a healthier alternative to traditional pasta—they mimic the texture of pasta while taking on the flavor of whatever sauce you serve them with. Make sure you salt and drain the zoodles, otherwise your final dish will be soupy and the flavor will be diluted.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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 peeled and deveined raw shrimp (16 to 20 per pound), tails left on, if desired
  • 1 tablespoon lemon juice
  • ¼ cup chopped fresh parsley
  • ¼ teaspoon ground pepper
  • ¼ cup grated Parmesan cheese
  • Lemon wedges for serving


  • Prep

  • Ready In

  1. Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Place the zucchini noodles in a colander and toss with ¼ teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.
  2. Meanwhile, heat butter and 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Carefully add wine and bring to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and add lemon juice, parsley, pepper and the remaining ¼ teaspoon salt; stir to combine. Transfer to a large bowl and set aside.
  3. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add zucchini and gently toss until hot, about 3 minutes. Pour the shrimp mixture over the zucchini and gently toss to combine. Serve sprinkled with Parmesan and a squeeze of lemon.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 286 calories; 15 g fat(6 g sat); 2 g fiber; 8 g carbohydrates; 27 g protein; 54 mcg folate; 201 mg cholesterol; 5 g sugars; 0 g added sugars; 930 IU vitamin A; 42 mg vitamin C; 180 mg calcium; 2 mg iron; 530 mg sodium; 866 mg potassium
  • Nutrition Bonus: Vitamin C (70% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 3½ lean protein, 2½ fat, 1 vegetable

Reviews 3

August 27, 2019
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By: Charlestowne
We really enjoyed this and will make it again. I only used the lemon juice mixed in the recipe; I didn't add the squeeze of lemon at the end and it was still a tad to lemony for us, but that is just personal preference. I used white cooking wine (as opposed to a bottle of "drinking" wine) and that added plenty of flavor. I was surprised at how much the zucchini noodles shrink as they drain, so even though the recipe seems to call for a lot of zucchini to start with, you'll need it!
March 28, 2019
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By: Lourdes Ferrer Engel
Delicious!!! Didn't miss the pasta at all. Loved it (and so did my husband).
December 20, 2018
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By: lovejinhui
Best scampi I ever made. And I didn’t miss the pasta at all.
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