Zucchini Shrimp Scampi
Traditional shrimp scampi made into a low-carb dish with zucchini noodles. It’s unbelievably easy, quick & healthy! 214.3 calories.
I know I’m late to the party but I finally invested in a spiralizer. And I have to say – it’s really the best $15 I’ve ever spent.
Now if you don’t know what a spiralizer is, it’s basically a vegetable slicer, cutting super-thin strips resembling spaghetti strands, creating a healthier, grain-free alternative to standard pasta.
The texture is amazingly tender with a little bit of bite, and I just love how you can twirl it up like pasta. And it goes beautifully in this buttery, garlicky shrimp scampi with all that vibrant lemon goodness.
Best of all, I don’t have to feel guilty about eating this at all!
Zucchini Shrimp Scampi
Ingredients
- 2 tablespoons unsalted butter
- 1 pound medium shrimp, peeled and deveined
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes, or more, to taste
- ¼ cup chicken stock
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds 4 medium-sized zucchini, spiralized
- 2 tablespoons freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
- Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.
- Serve immediately, garnished with Parmesan and parsley, if desired.
Did you make this recipe?
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Can you freeze this dish?
I just made this and I appreciate the recipe calls for ingredients I usually have on hand & the fact that it’s pretty easy to make and doesn’t take a bunch of time AND it is damn delicious! I did take the suggestion of some comments and add fresh from the garden cherry tomatoes after plating
Thanks for sharing
Made this tonite. Came out great. Tasted great. I only made a half batch as it was just for me. I could have put a few more shrimp but not necessary. Thx for the recipe
I made this dish for company and they all were looking for more, including myself.
Since then I’ve made it 2 more times and that was a couple of weeks ago.
It’s a wonderful dish and so much more healthier than using pasta.
Always love this.
I sometimes play around with ingredients.
My garden is full of zucchini, yellow squash, jalapeños & tomatoe. Tonight I used them all and choped up marinated mozzarella
I made this twice so far. First I made it with shrimp but made the zucchini Julian style since I dont have a spiral machine. Other than that change I followed the recipe and everyone just loved it.
I wanted to make it again the following week however, I didn’t have shrimp so I used sea scallops, Julian zucchini and this time I added cherry tomatoes cut in half for more color and a little different taste. This was just as good as the shrimp.
I found that you can do so much with the basic recipe.
This was easy and delicious. I did add sundried tomatoes. We’ll be making this again.
I want to make this tonight for dinner but I don’t have any fresh zucchini. I do have frozen zucchini noodles though. Do you think it will turn ok using those?
So yummy! Quick and easy healthy dinner. I added Halved cherry tomatoes when I added the shrimp.
I never made this kind of dish before. Im used to cooking regular pasta but I decided to Star the cooking healthier meals. I made this for my dad and I and it was absolutely delicious! Perfect amount of spice! I wish the portions were bigger, but I guess I know how much to make now based on that trial run! Will definitely be making this again!!
This recipe was quick and easy. I already had the ingredients in my refrigerator so that was a plus! I added fresh spinach just because I love spinach:) Thank you for this great recipe!
Super yummy! Will probably fill the red pepper flakes back a bit, but absolutely loved it!
I have been making this regularly for a couple of years and it continues to be a family favorite.
This recipe has become one of our staples! Having it again tonight. It truly is “Damn Delicious”!
We love it, Karol! Thank you for sharing.
Made this last night and was a huge hit. Added 1/4 cup of white wine with butter, shrimp and let it reduce before adding the zucchini. Will make again and again.
I made this according to directions. It was a very nice blend of flavours leaning toward the lemony side. Very much liked it. I can see me making this again.
Thank you for posting your recipe 🙂
Super good and perfect for my new low carb diet. I added a very small amount of cooked Banza noodles to the zoodles at the end to give it a teeny bit more substance and it was super yummy! I love how the lemon really shines and the bit of parsley makes everything taste so fresh! I just barely cooked the zoodles, as I prefer them a little more crunchy rather that super soft.
Super easy to make and DELICIOUS! I bought my “noodles” already spiraled so I may have cheated a little 😉 It’s pretty spicy for me so next time I’ll only use 1/4 tsp of red pepper flakes. I recommend this recipe!
It taste so good. Wow it’s done in minute!
Thank you for sharing!
I just bought my spiralizer and this was my first recipe!!! It absolutely did not disappoint and I’m eager to try more!! The flavor was incredible and we had a filling healthy mail on the table in 10 minutes!!! Even my hubby loved it!!