Shrimp scampi with zucchini noodles is a low-carb, keto, and gluten-free version of a classic pasta dish. It is healthy, garlicky, flavorful, and delicious.
- 2 large zucchini
- 6 tablespoons extra virgin olive oil, divided
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup broth (seafood, chicken, or vegetable broth)
- 1 + 1/2 teaspoons salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 1 lb. shrimp, peeled and deveined
- 1 lemon
- fresh parsley, chopped (for garnish)
- 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.
- 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.
- 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 scampi with fresh parsley and additional lemon wedges.
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.
- Category: Seafood
- Method: Stovetop
- Cuisine: Italian
Keywords: shrimp scampi with zucchini noodles, zucchini shrimp scampi, shrimp scampi zoodles, shrimp scampi,