Skinny Shrimp Scampi Zucchini (Printable Version)

Tender shrimp and zucchini noodles in a bright lemon-garlic sauce, perfect for a light low-carb meal.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 4 medium zucchini, spiralized into noodles
03 - 2 cups baby spinach, optional
04 - 2 tablespoons chopped fresh parsley
05 - 1/2 cup cherry tomatoes, halved, optional

→ Aromatics & Flavor

06 - 4 cloves garlic, minced
07 - 1/4 teaspoon red pepper flakes
08 - Zest of 1 lemon
09 - Juice of 1 large lemon
10 - Salt and freshly ground black pepper to taste

→ Fats

11 - 2 tablespoons olive oil
12 - 1 tablespoon unsalted butter, optional or use additional olive oil for dairy-free

→ Garnish

13 - 2 tablespoons grated Parmesan cheese, optional

# Directions:

01 - Pat the shrimp dry with paper towels and season lightly with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp and cook 1 to 2 minutes per side until just pink and opaque. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add remaining olive oil and butter to the skillet. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
04 - Add zucchini noodles and toss with tongs for 2 to 3 minutes until tender but still slightly crisp. Avoid overcooking to prevent sogginess.
05 - Add lemon zest, lemon juice, and cherry tomatoes if using. Toss to combine.
06 - Return shrimp to the skillet along with any accumulated juices. Add baby spinach if using and toss until just wilted.
07 - Remove from heat. Stir in chopped parsley and adjust seasoning with salt and pepper as needed.
08 - Serve immediately, topped with optional Parmesan cheese.

# Expert Tips:

01 -
  • It feels indulgent and restaurant-quality but comes together faster than ordering delivery.
  • The lemon and garlic do all the heavy lifting so you don't miss butter or cream at all.
  • You'll actually feel energized after eating instead of that post-pasta sluggishness.
  • It works perfectly whether you're feeding yourself or impressing someone at dinner.
02 -
  • Zucchini noodles will release water no matter what you do, so cooking them briefly and serving immediately is the only real solution to preventing sogginess.
  • The shrimp cook incredibly fast, so have everything prepped and ready before you even start heating the pan or you'll end up with overcooked shrimp.
  • Lemon juice is your friend here—don't be shy with it because the acid is what makes light, simple food taste vibrant and complete.
03 -
  • Buy shrimp that's already peeled and deveined if you can, because that's the part that takes actual time and removes the main barrier to making this on a weeknight.
  • Pre-spiralize your zucchini up to a few hours ahead, but store it in a colander set over a bowl so any water drains away naturally.
  • Keep your lemon at room temperature and roll it on the counter before cutting to get more juice out of it.
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