Shrimp Scampi with Zucchini (Printable)

Tender shrimp with garlic, lemon, and white wine served over fresh zucchini noodles for a light dish.

# What goes in:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Vegetables

02 - 4 medium zucchini (about 2 pounds), spiralized into noodles
03 - 2 cloves garlic, minced
04 - 1/4 cup chopped fresh parsley
05 - 1/4 cup cherry tomatoes, halved (optional)

→ Sauce & Seasoning

06 - 3 tablespoons olive oil
07 - 2 tablespoons unsalted butter (or additional olive oil for dairy-free)
08 - 1/4 cup dry white wine
09 - Zest and juice of 1 lemon
10 - 1/2 teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - Extra chopped parsley and lemon wedges for serving

# Directions:

01 - Pat the shrimp dry and season with salt and pepper.
02 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add shrimp and cook 1 to 2 minutes per side until just opaque. Transfer shrimp to a plate.
03 - Add remaining olive oil and butter to the skillet. Add garlic and sauté for 30 seconds until fragrant.
04 - Pour in white wine and lemon juice; simmer for 2 minutes, scraping up browned bits.
05 - Stir in crushed red pepper flakes (if using), lemon zest, and cherry tomatoes. Cook for 1 minute.
06 - Add zucchini noodles and toss gently for 2 to 3 minutes, until warmed and slightly tender.
07 - Return shrimp to skillet, toss to combine and heat through for 1 minute.
08 - Remove from heat, sprinkle with parsley, adjust seasoning to taste, and serve immediately garnished with extra parsley and lemon wedges.

# Expert Advice:

01 -
  • Ready in 30 minutes without feeling rushed or compromised on flavor.
  • The bright acidity of lemon against tender shrimp feels indulgent but won't leave you sluggish.
  • Zucchini noodles become silky when treated gently, nothing like the rubbery stuff you might be picturing.
02 -
  • Zucchini noodles release water as they cook, so don't add them too early or they'll become a mushy pile instead of noodles—add them in the last 3 minutes.
  • Shrimp overcooks in seconds; if you're unsure, pull them off slightly early because they'll finish cooking when you return them to the pan.
  • Taste the sauce before adding the noodles; this is your last chance to adjust seasoning without diluting flavors.
03 -
  • Use a skillet large enough that the shrimp aren't crowded; they need space to sear properly rather than steam in their own moisture.
  • Have all your ingredients prepped before you start cooking—shrimp scampi moves fast, and there's no time for chopping once the pan gets hot.

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