Quick Garlic Butter Shrimp Scampi with Zucchini Noodles

Quick Garlic Butter Shrimp Scampi with Zucchini Noodles

Creating the perfect garlic butter shrimp scampi with zucchini noodles can feel intimidating when you’re worried about overcooking the shrimp or ending up with watery zoodles.

Trust me, I’ve been there – standing over a pan of rubbery shrimp wondering where I went wrong.

But here’s the thing: this dish is actually incredibly forgiving once you know the key moves.

KEY INFO

• Prep time: 10 minutes
• Cook time: 8 minutes
• Total time: 18 minutes
• Servings: 4
• Difficulty: Easy
• Dietary tags: Low-carb, gluten-free, keto-friendly, paleo-adaptable

EQUIPMENT NEEDED

• Large skillet or sauté pan
• Spiralizer (or buy pre-made zoodles to save time)
• Sharp knife and cutting board
• Tongs

Don’t have a spiralizer? Use a julienne peeler or vegetable peeler to create ribbon-like strips.

INGREDIENTS

• 1¼ lbs (570g) large shrimp, peeled and deveined
• 3 medium zucchini (about 4 cups spiralized)
• 4 tablespoons unsalted butter (or ghee for paleo)
• 3 tablespoons olive oil, divided
• 6 cloves garlic, minced
• 1 small shallot, minced
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• ¼ cup fresh parsley, chopped
• ¼ teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• ¼ cup white wine (optional, for extra sauce depth)

METHOD

1. Pat shrimp completely dry with paper towels and season with salt and pepper.
2. Spiralize zucchini into noodles or open your store-bought package.
3. Heat 1 tablespoon butter and 1 tablespoon olive oil in your large skillet over medium heat.
4. Add half the minced garlic and all the shallot to the pan. Sauté for 1 minute until fragrant – don’t let it brown.
5. Toss in the zucchini noodles and cook for 2-3 minutes until just tender but still crisp. Season lightly with salt and pepper.
6. Transfer zoodles to a plate and keep warm.
7. Add remaining butter and olive oil to the same pan. Let it melt and get hot.
8. Add remaining garlic and cook for 30 seconds until fragrant.
9. Add shrimp in a single layer – don’t overcrowd. Sprinkle with red pepper flakes if using.
10. Cook shrimp 2-3 minutes per side until pink and opaque. They should curl into a “C” shape when done.
11. Pour in wine (if using) and let it bubble for 1-2 minutes to reduce slightly.
12. Add lemon juice, lemon zest, and half the parsley. Toss everything together.
13. Return zucchini noodles to the pan and toss with the shrimp and sauce until well coated.
14. Remove from heat immediately and garnish with remaining parsley.

CRUCIAL TIPS

• Don’t overcook the shrimp – they go from perfect to rubber in seconds
• Salt zucchini noodles after cooking if they release too much water
• Keep garlic moving in the pan – burnt garlic tastes bitter
• Have everything prepped before you start – this dish moves fast

STORAGE & SCALING

Storage: Refrigerate up to 2 days, but eat it fresh if possible. Zucchini noodles get watery over time.

Reheating: Use a skillet over low heat. Skip the microwave – it makes everything soggy.

Doubling the recipe? Use a larger pan or cook in two batches. Overcrowding leads to steamed (not seared) shrimp.

COMMON MISTAKES TO AVOID

• Cooking zoodles too long (they turn to mush)
• Not patting shrimp dry before cooking
• Using too high heat and burning the garlic
• Forgetting to remove zoodles before they overcook

VARIATIONS

• Dairy-free: Replace butter with extra olive oil or vegan butter
• Add vegetables: Toss in cherry tomatoes or baby spinach in the last minute
• Traditional version: Swap zucchini noodles for linguine if you’re not watching carbs
• Paleo-friendly: Use ghee instead of butter and skip the wine

I learned the hard way that the secret to perfect shrimp scampi isn’t fancy technique – it’s timing and temperature control.

The first time I made this, I panicked and kept the shrimp on heat too long. They bounced like rubber balls.

Now I watch for that perfect pink curl and pull them immediately.

Your zucchini noodles should still have a slight crunch – think al dente pasta, not soggy vegetables.

The garlic should smell amazing, not bitter from burning.

And that butter-lemon sauce? It should coat everything in a glossy, aromatic embrace.

This dish proves that healthy doesn’t mean boring. You get all the rich, garlicky satisfaction of traditional scampi with a fraction of the carbs.

Perfect for busy weeknights when you want something that tastes impressive but comes together in under 20 minutes.