Zucchini Noodle Shrimp Scampi
This buttery, garlicky, lemony shrimp scampi atop perfectly sautéed zucchini noodles is lip-smackin’ tasty! The best part is, it’s a healthy, low-carb and gluten-free alternative to traditional shrimp scampi pasta dishes. Zucchini noodles are ready in about a third of the time of regular pasta and the whole recipe comes together in just 20 minutes!
There’s something about Italian food that is synonymous in my head with romantic date-nights. Maybe its the garlic-breath. Or maybe it’s that every dish seems to come alive when accompanied by a glass of wine. A perfectly legitimate, probably backed-by-science, excuse to pour a glass of pinot.
But there’s a less sexy side of Italian food too, and that’s just how heavy some of the dishes can be. And for those with a gluten sensitivity or intolerance? Well, the romance is dead.
But this low-carb, gluten-free, bloat-free version of an Italian shrimp scampi recipe is sure to check all the boxes for your next romantic date night at home. Ooh la la!
This recipe is perfect as a last minute dinner idea. It comes together in just 20 minutes and only calls for 12 ingredients that you probably already have on hand!
All you need to make this Zucchini Noodle Shrimp Scampi is . . . well, zucchini . . . and shrimp . . . and a handful of other ingredients.
Aim for about a pound of medium-sized shrimp. You can buy them fresh or frozen. If using frozen shrimp, be sure to thaw them first because they can become a bit rubbery when cooked from frozen. Either way, you’ll want to make sure the shrimp are peeled and deveined.
The rest of the ingredients- butter, garlic, shallot, spices and white wine- form the delicious sauce that shrimp scampi is known for.
When selecting a wine, opt for something that is on the dry, crisp side. I usually go for a Pinot Grigio, but a Sauvignon Blanc or dry sparkling wine would also work well.
How to Make Zucchini Noodles
First things first. Buy yourself a spiralizer if your kitchen doesn’t already have one. They’re super affordable and can do a ton of things. If you’re following a gluten-free diet, a spiralizer will open up so many pasta substitute doors for you!
When spiralizing zucchini, you want to pick out zucchinis that are as straight as possible. This ensures a nice even spiral as the vegetable turns around in the machine. Some people like to peel their veggies before spiralizing, but for this recipe, I left the zucchini skins on because I love the contrast in colour. Aren’t they pretty?!
Once you have spiralized the zucchini for this recipe, I recommend patting them dry with a few paper towels to get some moisture out. This will prevent the noodles from becoming soggy when they’re sautéed later. Much like with pasta, you’re aiming for al dente zucchinis!
How to Cook Shrimp Scampi
Shrimp scampi is all about the sauce. Thankfully, it’s quite simple and pretty hard to mess up!
You’ll start by sautéing the garlic, onion and spices in some butter. Then adding in the shrimps, and eventually the white wine and lemon. Once that come to a boil, let it slowly simmer as the wine reduces and the shrimps cook through.
You should be left with a deliciously buttery, broth-like sauce that is incredibly fragrant. Is there anything better than the smell of warm butter and garlic?
If you prefer to make a non-alcoholic version of this recipe, or if you’d like to prepare the dish in a way the whole family can enjoy, feel free to omit the wine. You can replace it with vegetable or seafood broth if you follow a pescatarian diet, or chicken stock if you don’t.
Wondering what else your spiralizer can do? Check out these Garlicky Alfredo Sweet Potato Noodles by Minimalist Baker!
And check out my very Best Cauliflower Pizza Crust for another awesome low-carb date night dinner idea! Keep the romance alive, y’all!
If you try this Shrimp Scampi recipe, please rate it and add your comments below. And be sure to tag @thebespokebites in your photos and videos on Instagram for a chance to be featured!
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Zucchini Noodle Shrimp Scampi
- 4 medium sized zucchinis
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 shallot, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 lb medium shrimp, peeled and deveined
- 1/4 cup dry white wine
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup freshly chopped parsley
- 1/4 cup freshly grated Parmesan cheese
- Using a spiralizer, spiralize 3 medium zucchinis into spaghetti-like noodles. Pat dry with a few paper towels to remove some of the moisture. Place in a bowl and set aside.
- Melt butter in a large pan on the stove at medium-high heat. Add the garlic, shallot, salt, pepper and red pepper flakes. Cook until the garlic and shallot start to soften; about 2-3 minutes.
- Add the shrimp and cook until they start to turn pink; about 3-5 minutes. Pour the wine and lemon juice into the pan and bring to a boil. Reduce heat and let simmer for 5 minutes or until shrimp appear fully cooked.
- Transfer shrimp and sauce to a bowl, reserving about 1/4 cup of sauce in the pan. Add the spiralized zucchini noodles to the pan and turn heat to medium-high. Sauté until the zucchini noodles are tender-crisp; about 1-2 minutes.
- Using tongs, transfer the zucchini noodles evenly into four bowls. Ladle the shrimp with the sauce on top of the noodles in each bowl. Garnish with freshly chopped parsley and grated Parmesan cheese.
- *Replace the wine with a 1/4 cup of vegetable or seafood broth for a non-alcoholic version of this recipe.
Why 4 zucchini's if only using 3?