Easy Shrimp Scampi Zoodles

This easy shrimp scampi with zoodles brings a light and flavorful dinner to your table in just 15 minutes. Combining tender shrimp with fresh zucchini noodles and a bright garlic-lemon sauce, this dish is perfect when you want something low-carb, gluten-free, and quick to prepare.

I first tried this recipe on a weeknight when I wanted something fresh and fast. It quickly became a favorite because it feels special but is so simple to make.

Ingredients

• Unsalted butter: Two tablespoons to create a rich and silky sauce
• Garlic: Three garlic cloves minced freshly for pungent aroma and flavor
• Crushed red pepper: Quarter teaspoon crushed red pepper for a mild kick adjust based on spice preference
• Paprika: One teaspoon which adds subtle smokiness and depth
• Salt: Three quarters teaspoon to balance and season the shrimp and sauce
• Black pepper: Half teaspoon freshly cracked for warmth and bite
• Vegetable broth: Half cup low sodium vegetable broth to keep the sauce light and add moisture
• Lemon: One lemon juiced for bright acidity and freshness choose firm, heavy lemons
• Red wine vinegar: Two tablespoons for tang and complexity
• Shrimp: Two pounds large shrimp shelled and deveined preferably fresh or thawed for best texture
• Zucchini noodles: Three cups spiralized zucchini noodles or zoodles look for firm zucchini with no soft spots
• Optional: Grated Parmesan cheese to finish with a savory note

Instructions

Sauté the Aromatics:

In a large skillet, melt the butter over medium heat. Add the minced garlic and crushed red pepper. Cook for about one minute until fragrant but not browned to build a flavorful base.

Cook the Shrimp:

Add the shrimp directly to the skillet. Season with paprika, salt, and black pepper. Sauté the shrimp for 3 to 4 minutes until they turn pink and opaque. Use a slotted spoon to remove the shrimp and cover to keep warm.

Build the Sauce:

Pour the vegetable broth, lemon juice, and red wine vinegar into the same skillet. Stir and scrape the bottom gently to collect any browned bits. Bring the mixture to a light boil to combine flavors.

Warm the Zoodles and Reintroduce Shrimp:

Turn off the heat. Add the spiralized zucchini noodles and return the shrimp to the skillet. Toss gently just to warm the noodles, making sure not to overcook to avoid sogginess.

Plate and Serve:

Immediately transfer the shrimp and zoodles to plates. Sprinkle with grated Parmesan cheese if you like for added richness.

I love how the lemon juice lifts the whole dish giving a refreshing contrast to the buttery sauce. It reminds me of a summer evening dinner when everyone was relaxed and enjoying something simple yet elegant.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to two or three days. Because zoodles tend to release water and soften, it is best to enjoy this dish fresh or reheat gently on the stove rather than the microwave to retain texture.

Ingredient substitutions

You can swap vegetable broth for chicken broth or water in a pinch but avoid heavy broths that could weigh down the sauce. Red wine vinegar can be replaced by white wine vinegar or even a splash of white balsamic vinegar for a different tang. If shrimp is not available, peeled and deveined scallops or firm fish chunks could work well.

Serving suggestions

Serve with a green salad or crusty bread to round out the meal. For extra indulgence, add a spoonful of pesto on top or sprinkle fresh chopped parsley to brighten presentation and flavor.

Serve immediately for best texture and enjoy this bright, light meal. It comes together quickly and makes a simple weeknight dinner feel special.

Common Questions About Recipes

→ Can I substitute zucchini noodles with another vegetable?

Yes, spiralized carrots or sweet potatoes can be used, but adjust cooking time to maintain texture.

→ How do I prevent shrimp from overcooking?

Sauté shrimp briefly until they turn pink and opaque, usually 3-4 minutes, then remove from heat immediately.

→ Is it necessary to use red wine vinegar in the sauce?

The vinegar adds brightness, but lemon juice alone can also provide acidity if preferred.

→ Can I prepare this dish ahead of time?

It's best enjoyed fresh as zucchini noodles absorb moisture quickly, which can affect texture.

→ What options are available for a dairy-free version?

Omit the Parmesan cheese or use a dairy-free alternative to maintain flavor without dairy.