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Quick 15-Minute Shrimp and Zucchini Noodle Scampi

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A quick, light, and flavorful shrimp scampi made with zucchini noodles, garlic, butter, and lemon juice. Ready in under 15 minutes, this healthy recipe is perfect for busy weeknights.

Ingredients

Scale
  • 1 pound (450 g) shrimp, peeled and deveined (fresh or thawed frozen)
  • 3 medium zucchinis, spiralized into noodles
  • 3 tablespoons (45 g) unsalted butter
  • 1 tablespoon (15 ml) olive oil
  • 4 garlic cloves, minced
  • Juice of 1 fresh lemon
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Using a spiralizer or julienne peeler, create noodles from the zucchinis. Place them in a colander, sprinkle lightly with salt, and let sit for 5 minutes to draw out excess moisture. Then, gently pat dry with paper towels to prevent sogginess.
  2. Heat olive oil and 1 tablespoon of butter in a large non-stick skillet over medium heat until melted and shimmering, about 1-2 minutes.
  3. Add minced garlic and red pepper flakes (if using) to the pan. Stir for about 30 seconds until fragrant but not browned.
  4. Add shrimp in a single layer, cooking 2-3 minutes per side until they turn opaque pink and curl slightly. Avoid overcrowding; cook in batches if necessary. Season with salt and black pepper while cooking.
  5. Push shrimp to one side of the pan. Add remaining butter and fresh lemon juice to the empty side. Let the butter melt and bubble for about 30 seconds, stirring to combine with lemon juice and shrimp drippings.
  6. Add the drained zucchini noodles to the pan. Toss gently with shrimp and sauce, cooking for 1-2 minutes just until noodles are warmed through but still crisp.
  7. Turn off heat, sprinkle chopped parsley over the top, and give one last gentle toss. Taste and adjust seasoning if needed. Serve immediately.

Notes

Salting and draining zucchini noodles before cooking prevents sogginess. Cook shrimp in batches to avoid steaming and rubbery texture. Use medium heat to avoid burning garlic and wilting noodles. Fresh garlic is essential for flavor. Do not overcook zucchini noodles; they should remain crisp. Butter and lemon juice are added at the end to keep flavors bright. Leftovers keep well refrigerated for up to 2 days but zucchini noodles soften over time. Reheat gently in a skillet with olive oil; avoid microwaving. Not recommended to freeze zucchini noodles.

Nutrition

Keywords: shrimp scampi, zucchini noodles, zoodles, quick dinner, healthy recipe, low carb, keto, gluten-free, seafood

Find it online: https://yumnode.com/quick-15-minute-shrimp-and-zucchini-noodle-scampi-easy-healthy-recipe/