Shrimp Scampi with Zoodles

This healthy shrimp scampi uses zucchini noodles instead of traditional pasta to create a lighter yet flavorful meal. The classic garlic butter sauce with a hint of tangy lemon and red wine vinegar makes this dish feel indulgent without weighing you down. It comes together quickly making it perfect for busy weeknights or anytime you want a satisfying seafood dinner without the extra carbs.

I first made this after trying to lighten up a classic shrimp scampi recipe and instantly loved how the zucchini noodles soaked up the garlicky sauce. Now it’s a go-to anytime I want a quick dinner with a bit of elegance.

Ingredients

• Unsalted butter: for a rich silky base, best quality for clean flavor
• Garlic cloves: minced bring that classic aroma and depth fresh is key here
• Crushed red pepper: adds subtle heat without overpowering the dish
• Large shrimp: shelled and deveined are the star choose firm, fresh or properly thawed frozen
• Paprika: to add warmth and color opt for smoked if you want a deeper flavor punch
• Salt and black pepper: season perfectly to balance the dish
• Low-sodium vegetable broth: adds moisture and layers of subtle savory flavor
• Lemon juice: for bright acidity preferably fresh squeezed for best taste
• Red wine vinegar: for that sharp tang which complements the lemon beautifully
• Zucchini: spiralized into noodles makes this lighter and fresh pick firm zucchinis with no soft spots
• Grated Parmesan cheese: at serving brings creaminess and saltiness to finish

Step-by-Step Instructions

Sauté the Aromatics:

Heat butter in a large skillet over medium heat. Add the minced garlic and crushed red pepper. Cook gently for about one minute until fragrant. This step is crucial as it builds the fragrant buttery base without burning the garlic.

Cook the Shrimp:

Add the shrimp to the skillet and sprinkle with paprika, salt, and pepper. Cook for three to four minutes until the shrimp turns pink and opaque. Avoid overcrowding the pan to ensure even cooking. Remove the shrimp with a slotted spoon and keep warm on a plate.

Make the Sauce:

Pour in vegetable broth, lemon juice, and red wine vinegar into the skillet. Scrape the bottom and sides of the pan to lift every bit of flavor stuck there. Bring the mixture up to a boil to let the sauce reduce slightly and intensify.

Combine and Warm Zoodles:

Turn off the heat and add the spiralized zucchini noodles along with the shrimp back into the pan. Toss gently to coat the zoodles and shrimp in the sauce. The residual heat will warm everything just enough without turning the zoodles soggy.

Serve with Cheese:

Serve immediately with a generous sprinkle of grated Parmesan cheese on top. This adds a savory, creamy finish that ties the dish together beautifully.

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One of my favorite things about this dish is the way the zoodles soak up just enough sauce to be flavorful without feeling watery. Years ago I made this for a family gathering and everyone was surprised how light and satisfying seafood can be without the pasta.

Storage Tips

Leftovers store well in an airtight container in the fridge for up to two to three days. However, zoodles tend to release water and get soggy, so this dish is best enjoyed fresh the same day you make it. Reheating gently on the stovetop helps maintain the texture better than microwaving.

Ingredient Substitutions

• Butter can be swapped for olive oil if you want to make it dairy free
• Try using lemon zest along with juice if you love a more intense citrus flavor
• White wine can replace vegetable broth when available to add richness to the sauce
• Shrimp can be substituted with scallops or firm white fish depending on your preference

Serving Suggestions

• This shrimp scampi pairs wonderfully with a simple arugula salad or roasted vegetables to round out the meal
• Garnishing with fresh parsley or basil adds a fresh herbal note and brightens the presentation
• For a brunch twist, serve alongside poached eggs or crusty bread to soak up any remaining sauce

Cultural Context

Shrimp scampi traditionally hails from Italian-American cuisine and is loved for its rich garlic butter sauce and succulent shellfish. This version keeps the spirit alive while offering a contemporary health-conscious twist by using zucchini noodles instead of pasta.

Recipe FAQs

→ How do I prevent zucchini noodles from becoming watery?

To avoid watery zoodles, cook them briefly just to warm through instead of boiling. Excess moisture naturally releases during cooking; draining or patting dry before serving also helps.

→ Can I use fresh or frozen shrimp for this dish?

Fresh shrimp are ideal for tender texture, but thawed frozen shrimp work well too. Make sure they are fully thawed and patted dry to ensure even cooking and prevent excess water.

→ What can I substitute if I don’t have red wine vinegar?

You can swap red wine vinegar with white wine vinegar or lemon juice. Both provide acidity that brightens the sauce without overpowering the other flavors.

→ Is it necessary to peel the shrimp before cooking?

Peeling the shrimp helps seasoning penetrate and makes eating easier. For this dish, peeled and deveined shrimp are recommended to achieve balanced flavor and texture.

→ How can I make this dish spicier?

Increase the amount of crushed red pepper or add a pinch of cayenne pepper during cooking to adjust the heat level to your preference.