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.
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Thank you for this wonderful recipes.I love my zucchini shrimp scampi.I am making this dinner for tonight.This recipes sounds delicious so easy.I hope you will be sharing more using your spiralizer.
We have made this twice and its great! We just like it a little less spicy but the flavor is yummy!!
This was YUMMY!
Quick, too!
Made this for dinner tonight and it is delicious! It was even a hit with the kids. Thanks for the recipe.
Awesome! Glad to hear it’s kid-friendly! 🙂
This meal was fast, easy, filling and great for my diet. This was the first meal I made with my spiral. I did tweek a little by adding cherry tomatoes, fresh spinach and garlic herb kerrygold butter. This is a keeper.
That sounds so yummy Debbie!
This was delicious. Everyone who had it (4 people) raved about it and asked me to make it again the next weekend.
Sweet, Dani!
If i made this as meal prep would the sauce make the noodles soggy? i’d make it for 4 days.
It may get a little bit soggy!
I loved this recipe! I found it at 6:00 am while browsing Pinterest. It looked SO good, I couldn’t wait for lunch! Guess what we had for breakfast? It was absolutely delicious and enjoyed by all of us!! Thank you so much for a great recipe.
Absolutely amazing!! I’ve tried spaghetti squash and hated it; so I tried this recipe with a hesitation. I only had one yellow summer squash but I was only cooking for myself. It was soooo simple and delicious!! I kind of wish I had more to make more! However, one small serving filled me up. I loved this recipe and will be making this more often!
This is a great dish. So quick, easy, and delicious!. I bought the shrimp already peeled and deveined. It costs a little more but well worth it to me for the time savings. I also spent a couple of minutes pulling the tails off so that no one has to do it while eating.
Approximately how much is a serving size?
About 1-1 1/2 cups.
This is a delicious, simply recipe and a great way to use some of the zucchini from our garden! We prefer to cook the zucchini first for a couple of minutes and add the shrimp last, cooking until it is just pink, then serving. We enjoyed this last night with company and it was a big hit! If you’re not totally averse to carbs, use a slice of good crusty bread to dab up the remaining sauce.
thanks for sharing, just made this and it was delicious! I had to use beef stock and mexican squash , it’s just what I had on hand but followed the rest perfectly. I think this dish would even convince my vegetable hating hubby to love it.
I’m a very picky eater, and this dish was DELICIOUS! It was so simple to prep and didn’t take much time to cook. This will definitely be a keeper in my recipe book.
How much is a serving size?
About 2 cups.
I am going to make this. It looks amazing. Lemons bother my stomach. I didn’t know if I could leave the lemon out or not?
Yes, you can omit.
I had leftover cooked shrimp and a zucchini that had to be used today. Searching online led me to your recipe and I’m delighted it did. Preparation was quick and, with the short cooking time, it was ready in under 15 minutes. It was delicious!
This was not only absolutely delicious but easy and so quick to prepare! I’m in love!
This dish was amazing. simple, filling, and down right yummy. Thank you for this staple recipe.
Really simple and such a great meal.
I did sauté onions and red-yellow-peppers before adding the shrimp, and add1/2 the broth called for and the other 1/2 white wine…delicious!
My husband and I are trying to eat less rice or pasta, here is the solution, and our still feel full and satisfied!