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Shrimp Scampi with Zucchini Noodles

A blue plate topped with shrimp scampi with zucchini noodles.
My version of shrimp scampi replaces the wheat noodles and butter with zucchini noodles and good-for-you olive oil, making it anti-inflammatory, heart-healthy, and loaded with flavor.
Molly Devine

Prep 15 mins
Cook 15 mins
Total 30 mins
2 servings
888 kcal


  • 1/2 cup extra-virgin olive oil
  • 1 pound shrimp peeled and deveined
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons (1 oz) unsalted butter
  • 6 garlic cloves minced
  • 2 tablespoons dry white wine or chicken stock
  • 1/2 teaspoon red pepper flakes
  • Zest and juice of 1 lemon preferably organic
  • 1/4 cup chopped fresh Italian parsley
  • 4 cups (1 pound) spiralized zucchini noodles from 2 medium zucchini


  • In a large skillet over medium-high heat, warm 1/4 cup of olive oil. Add the shrimp, sprinkle with salt and pepper, and sauté until the shrimp is just pink, 2 to 3 minutes. Using a slotted spoon, move the shrimp to a bowl and cover to keep warm.
  • Reduce the heat to low and add the remaining 1/4 cup of olive oil, butter, and garlic. Cook the garlic, stirring frequently, until softened and very fragrant, about 3 minutes.
  • Whisk in the wine or stock, red pepper flakes, and lemon zest and juice. Increase the heat to medium-high and bring to a simmer. Remove the skillet from the heat as soon as the liquid simmers.
  • Add the zucchini noodles, shrimp, and parsley to the skillet and give everything a good toss so everything is coated in the sauce.
  • Divvy between individual serving bowls and serve immediately.