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Shrimp Scampi Zoodles

  • 30 m
  • 30 m
Carolyn Casner
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/19/2019