Zucchini Noodle Shrimp Scampi

Name: Zucchini Noodle Shrimp Scampi
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ pounds zucchini; ¼ cup unsalted butter; 2 tablespoons olive oil; 1 shallot, minced; 2 cloves garlic, minced; ½ cup white wine; ½ lemon, juiced; 1 pound large shrimp, peeled and deveined; salt and ground black pepper to taste; 2 tablespoons chopped fresh parsley, or to taste; 2 tablespoons grated Parmesan cheese, or to taste

Rating: 4.86 stars

50 Ratings
39 Reviews
19 Photos

We love shrimp scampi, but have decided to cut back where we can on heavy carbs. This is the perfect solution! I will be swapping out pasta for veggie noodles quite frequently now!

By MCabrera75

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Recipe Summary

prep:

30 mins

cook:

15 mins

total:

45 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

Make zucchini noodles using a spiralizer or julienne peeler.

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Step 2

Melt butter in a large skillet over medium-high heat. Pour in olive oil. Add shallot; cook and stir until tender, 4 to 5 minutes. Add minced garlic; cook until golden, about 2 minutes. Stir in wine and lemon juice; cook until sauce is reduced by almost half, about 3 minutes. Add shrimp, salt, and black pepper. Cook until shrimp turn pink, 2 to 3 minutes. Transfer shrimp to serving plate.
Step 3

Stir zucchini noodles into skillet. Season with salt and black pepper. Cook until noodles are tender, 4 to 6 minutes. Return shrimp to the skillet. Stir in parsley and Parmesan cheese before serving.

Cook's Note:

Substitute yellow squash for the zucchini if preferred.

Nutrition Facts

Per Serving:

325 calories; protein 22.1g 44% DV; carbohydrates 9.3g 3% DV; fat 20.3g 31% DV; cholesterol 205.3mg 68% DV; sodium 298.3mg 12% DV. Full Nutrition

Reviews (39)

Most helpful positive review

Carol Castellucci Miller

03/29/2016

This turned out well. I added extra Parmesan cheese on top because we like it. Also, added some bacon because, you know why. Read More

Helpful

(10)

50 Ratings

5 star values: 43
4 star values: 7
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Carol Castellucci Miller

03/29/2016

This turned out well. I added extra Parmesan cheese on top because we like it. Also, added some bacon because, you know why. Read More

Helpful

(10)

Soup Loving Nicole

03/07/2016

Made as written and loved every bite! You can't go wrong with this one. I think the only one thing the recipe isn't clear on is the shrimp. It doesn't specify to use raw or cooked. Use raw. This is a great recipe! Sprinkle some shredded parm on the top for an extra punch of flavor. Read More

Helpful

(10)

Liz Perlman

02/02/2017

Really good and easy. Add red pepper flakes. Read More

Helpful

(8)

Serendipity472

08/09/2016

It was my first time making zucchini like spaghetti and I didn't know if I'd like it. But it was delicious. I didn't have a lemon so I used a lime. Substituted white onion for the shallot. And used 4 cloves of garlic. I also reduced the butter by half. Like another reviewer suggested, I added fresh chopped tomato toward the end of cooking the zucchini. This along with the green on the zucchini made a very colorful dish. I sprinkled the parmesan on individual servings to reduce the amount needed. My husband liked it with a light touch of cayenne. I will definitely make it again. Read More

Helpful

(6)

Cray

05/27/2016

I tried using a different recipe using zucchini noodles and shrimp and my family did not like it so I was skeptical to try this recipe. I reluctantly made it tonight and it was a success! We found it to be flavorful and delicous. I added some chopped tomatoes towards the end of cooking time for extra color and taste and topped each serving with some fresh shaved Parmesan. I will definitely keep this recipe and use it again. Read More

Helpful

(5)

sscarter06

12/02/2019

I use 2 boxes of Trader Joe's frozen zucchini noodles to make it easier just ensure you drain and fully remove all water/moisture. I also keep cooking white wine available. I make this meal 1-2 times a month. My husband loves it and it has become one of our favorites! Read More

Helpful

(2)

bobhood

04/23/2017

Excellent recipe. My daughter always wants me to make linguine and shrimp when visiting. This time made this zoodles dish instead. She liked it "just as much!" With a nod to another similar recipe, added 1/8 to 1/4 tsp of red pepper flakes when sautéing garlic. Adds just a "little kick" to the dish Don't go overboard on the garlic. OK the first day, but if you use a LOT of garlic, then re-heat the next day, you will stand alone in a crowd! No one will want to be near you! I usually go a little heavier on the lemon juice. Read More

Helpful

(2)

Ron n Amy Dorr

09/02/2019

Followed the recipe exactly except used salted butter and cooked, frozen shrimp that had been thawed. Threw the shrimp in when the noodles were about 2/3 of the way done. Hubby said it was one of the best meals he's ever eaten. Love it when a recipe doesn't require any tweaks. Thanks for sharing it! Read More

Helpful

(2)

Kristen Jacobs

08/26/2019

My family absolutely loved this! I am going to add scallops next time yummy. Thank you for this delicious recipe! Read More

Helpful

(1)

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Nutritional Information

Zucchini Noodle Shrimp Scampi

Servings Per Recipe: 4
Calories: 324.6

% Daily Value *

protein: 44 %

carbohydrates: 3 %

dietary fiber: 8 %

sugars:

fat: 31 %

saturated fat: 45 %

cholesterol: 68 %

vitamin a iu: 24 %

niacin equivalents: 29 %

vitamin b6: 35 %

vitamin c: 58 %

folate: 15 %

calcium: 10 %

iron: 21 %

magnesium: 24 %

potassium: 19 %

sodium: 12 %

thiamin: 16 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.