Easy Shrimp Scampi with Zucchini Noodles: Your 15-Minute Low-Carb Dinner

| Prep Time: 5 minutes | Cook Time: 10 minutes | Yield: 2 servings |

When you’re short on time but refuse to compromise on flavor or health, this Easy Shrimp Scampi with Zucchini Noodles is the perfect solution. Forget heavy pasta; this vibrant dish pairs tender, succulent shrimp with a bright, zesty garlic-butter sauce, all served over fresh, crisp “zoodles” (zucchini noodles). It’s a complete, satisfying meal that comes together in a remarkable 15 minutes!

This recipe takes all the classic, irresistible flavors of traditional shrimp scampi—the fragrant garlic, the rich butter, the bright lemon, and a hint of white wine—and transforms it into a light, low-carb powerhouse. It’s a fantastic option for a quick weeknight dinner, a healthy meal prep lunch, or anyone looking for a delicious way to incorporate more vegetables into their diet. This is truly an easy low carb shrimp scampi that tastes gourmet.

Why You’ll Love This Healthy Dinner

• Lightning Fast: From start to finish, you’re looking at about 15 minutes. Perfect for busy evenings!
• Low Carb & Keto Friendly: A guilt-free way to enjoy a classic comfort dish, without the carb load of pasta.
• Fresh & Flavorful: Packed with bright, zesty, and savory tastes that make your palate sing.
• Minimal Cleanup: Everything cooks in one skillet, simplifying your post-dinner routine.

What It Tastes Like

This dish is a burst of fresh, savory, and tangy flavors. The shrimp are tender and sweet, absorbing the rich garlic-butter sauce. The lemon provides a zesty punch, cutting through the richness, while a hint of white wine (or broth) adds depth. The zucchini noodles offer a delicate, slightly firm texture that perfectly mimics pasta, allowing them to soak up all that delicious sauce without getting soggy. Fresh parsley adds a bright, herbaceous finish.

Ingredients & Quantities

This recipe is perfectly portioned for 2 servings, but easily scalable for more!

• 1 Tablespoon Olive Oil
• 1/2 Tablespoon Unsalted Butter
• 1 pound Large Shrimp, peeled, deveined, and tails on or off (thawed if frozen)
• 4 cloves Garlic, minced
• 1/4 teaspoon Red Pepper Flakes (optional, for a hint of heat)
• 1/4 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio) OR Low-Sodium Chicken Broth
• 2 Tablespoons Fresh Lemon Juice
• 2 Tablespoons Unsalted Butter, cold and cut into small pieces
• 1/4 teaspoon Salt (or to taste)
• 1/8 teaspoon Black Pepper (or to taste)
• 2 medium Zucchini, spiralized into noodles (about 4 cups zoodles)
• 2 Tablespoons Fresh Parsley, chopped, for garnish

Step-by-Step Instructions

1. Prep Shrimp & Zoodles: Pat the shrimp dry with paper towels (this helps them sear better). If your zucchini isn’t spiralized, do that now.
2. Sauté Shrimp: In a large skillet, heat the 1 tablespoon olive oil and 1/2 tablespoon unsalted butter over medium-high heat until shimmering. Add the shrimp to the hot pan in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Add the 4 cloves minced garlic and 1/4 teaspoon red pepper flakes (if using) during the last minute of cooking the shrimp. Remove shrimp from the skillet and set aside.
3. Build the Scampi Sauce: Pour the 1/4 cup dry white wine (or chicken broth) and 2 tablespoons fresh lemon juice into the hot skillet. Bring to a rapid simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly for 1-2 minutes until the liquid is slightly thicker.
4. Finish Sauce: Reduce the heat to low. Whisk in the 2 tablespoons cold unsalted butter, one piece at a time, until it melts and emulsifies into the sauce, making it rich and glossy. Season the sauce with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
5. Combine & Serve: Add the cooked shrimp back to the skillet with the sauce. Add the 4 cups zucchini noodles and toss gently for just 1-2 minutes, allowing them to slightly soften and warm through without becoming soggy. Pro Tip: Zucchini noodles cook very quickly! Do not overcook them, or they will release too much water and become mushy.
6. Garnish: Divide the shrimp scampi and zucchini noodles between two plates. Garnish generously with 2 tablespoons fresh chopped parsley. Serve immediately.

Storage & Meal Prep

• Best Eaten Fresh: Shrimp scampi with zucchini noodles is best enjoyed immediately for optimal texture of the shrimp and zoodles.
• Leftovers: If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The zucchini noodles will soften significantly upon reheating.
• Meal Prep (Separate Components): To meal prep, cook the shrimp and make the sauce separately. Store them together in one container. Spiralize the zucchini and store it in a separate container. When ready to eat, reheat the shrimp and sauce, then briefly toss with fresh or quickly warmed zoodles.

Frequently Asked Questions

Can I use frozen shrimp? Yes, absolutely! Just make sure to thaw them completely and pat them very dry before cooking. This ensures they sear nicely instead of steaming.

What if I don’t have a spiralizer? No problem! You can use a vegetable peeler to make wide ribbons of zucchini, or simply slice the zucchini into thin matchsticks. You can also use pre-packaged zoodles from the grocery store.

Can I make this dairy-free? Yes. You can omit the butter and use entirely olive oil. The sauce will be less rich but still flavorful. Nutritional yeast can sometimes mimic a cheesy flavor if desired.

What other vegetables can I add? Thinly sliced bell peppers or cherry tomatoes would be delicious additions. Add them when you add the garlic to ensure they soften slightly.

Conclusion

This Easy Shrimp Scampi with Zucchini Noodles is a testament to how quickly you can create an incredibly satisfying, healthy, and low-carb meal. It’s perfect for those busy weeknights when you want gourmet flavors without the fuss. Enjoy this fast, fresh, and flavorful 15-minute healthy dinner!