Shrimp scampi with zucchini noodles is a low-carb, keto, and gluten-free version of a classic pasta dish. It is garlicky, flavorful, and delicious. We replace traditional pasta with zoodles (aka. zucchini noodles) in this classic Italian-American dish for a meal that is healthier and lighter, yet quite filling. The best part? It's quick and easy, taking just 25-minutes to prep and cook. Perfect for busy summer weeknights.
Why You'll Love Shrimp Scampi with Zucchini Noodles
- Quick and easy. This entire meal takes just 25 minutes to prep and cook. It's a super simple recipe with a few steps. First, cook the zoodles, then make the sauce and add shrimp, and lastly toss everything together. Serve it as is or with an extra crusty piece of bread to sop up the delicious sauce.
- Packed with flavor. This recipe is not for people who are afraid of garlic. The insanely fragrant sauce is made up of oil, butter, red pepper flakes, and a ton of minced garlic. It compliments the shrimp beautifully, and honestly you will be surprised by how delicious this is with zucchini noodles!
- Healthy and nutritious. The zucchini noodles cook up quickly in a large non-stick skillet, but then completely mirror the texture of al dente pasta. You’re left with lots of vegetables, no carbs, and a perfect vessel for eating up that flavour-packed sauce. This is one recipe you will be making over and over again during the summer months!
Ingredients and Substitutions
To make this delicious low carb shrimp scampi with zoodles, you will need the following ingredients:
- extra virgin olive oil
- broth - you can use seafood, chicken or vegetable broth -- whatever you have on hand.
- salt and pepper
- red pepper flakes
- fresh parsley - optional, for garnish.
How to Make the Best Shrimp Scampi with Zucchini Noodles
- Cook the zucchini noodles. Cut the ends off of each zucchini and cut into noodles using a spiralizer. In a large non-stick skillet (this is important!), heat 3 tablespoons olive oil over medium-high heat. Add zucchini noodles and sauté, tossing gently, until tender, about 5-7 minutes. Remove and set aside.
- Make the sauce. In the same skillet, heat remaining 3 tablespoons olive oil and butter until butter is melted. Add garlic and cook until fragrant, about 1 minute. Add broth, then season with salt, red pepper flakes, and black pepper. Bring to a boil, then reduce heat to a simmer. Let sauce reduce until thickened, about 2-3 minutes.
- Add shrimp. Return heat to medium-high, then add shrimp and cook until pink, about 1-2 minutes per side. Squeeze half a lemon over the shrimp, then toss with zoodles.
- Serve. Serve scampi with fresh parsley and additional lemon wedges.
- Make ahead instructions: You can prep your ihe best way to prep things ahead for zucchini shrimp scampi is to spiralize the noodles, but wait to cook them until right before serving. The noodles can get soggy or watery as they sit, so best to cook them and eat immediately.
- How to store: Shrimp scampi with zucchini noodles are best served fresh. If you have leftovers, store them in an airtight container in the refrigerator for 1-2 days. Reheat over the stove on medium-low heat until just hot.
More Shrimp Recipes
- 30 Best Shrimp Recipes
- Creamy Shrimp Pasta with Sun-dried Tomatoes
- Shrimp Taco Salad
- Creamy Garlic Shrimp
- Baked Coconut Shrimp
- Shrimp Fettuccine Alfredo Pasta Bake