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.

Carolyn Casner
Source:, October 2018


Read the full recipe after the video.

Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.

  • 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 1/4 teaspoon salt; stir to combine. Transfer to a large bowl and set aside.

  • 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 Facts

286 calories; protein 27.4g; carbohydrates 8.1g; dietary fiber 2g; sugars 4.7g; fat 15.4g; saturated fat 5.7g; cholesterol 201.4mg; vitamin a iu 929.8IU; vitamin c 42.2mg; folate 54.4mcg; calcium 180.1mg; iron 1.7mg; magnesium 82.5mg; potassium 866.5mg; sodium 530.4mg; thiamin 0.1mg.

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Best scampi I ever made. And I didn t miss the pasta at all. Read More
Rating: 5 stars
Delicious!!! Didn't miss the pasta at all. Loved it (and so did my husband). Read More
Rating: 5 stars
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! Read More