Shrimp Scampi with Zoodles

This shrimp scampi with zoodles offers a bright, flavorful twist on a classic seafood dish by replacing pasta with fresh zucchini noodles. The shrimp cooks quickly in a buttery, garlicky sauce with a hint of heat from crushed red pepper while lemon juice and red wine vinegar add a lively tang. The zoodles absorb the savory sauce just enough to stay tender without sogging down. Topped with Parmesan cheese, this is a fast, fresh dinner that feels elegant but comes together in no time.

I first made this after wanting to lighten up traditional shrimp scampi and loved how the zoodles soaked in the garlicky sauce. It quickly became a goto for quick dinners that still feel special.

Ingredients

• Unsalted butter: offers a rich silky base and choosing good quality ensures a clean flavor
• Garlic cloves: minced fresh bring classic aroma and vital depth to the sauce
• Crushed red pepper: provides subtle heat that lifts the dish without overpowering
• Large shrimp: shelled and deveined are the star ingredient so pick fresh or properly thawed frozen for best texture
• Paprika: adds warmth and color, smoked paprika is great if you want deeper flavor
• Salt and black pepper: are essential to perfectly balance the seasoning
• Lowsodium vegetable broth: adds moisture and layers subtle savory notes without overwhelming
• Lemon juice: brightens the dish with fresh acidity best achieved with freshly squeezed
• Red wine vinegar: delivers sharp tang that complements the lemon beautifully
• Zucchini: spiralized into noodles creates a light fresh base, selecting firm zucchinis free of soft spots ensures the best texture
• Grated Parmesan cheese: at serving adds creaminess and a salty finish

Instructions

Sauté the Aromatics:

Heat butter in a large skillet over medium heat. Add minced garlic and crushed red pepper. Cook gently for about one minute until you can smell the fragrant butter and garlic. This builds a flavorful base while preventing garlic from burning.

Cook the Shrimp:

Add shrimp to the skillet and sprinkle with paprika, salt, and pepper. Cook them for three to four minutes, tossing occasionally, until the shrimp turn pink and opaque. Avoid overcrowding the pan to allow even cooking. Use a slotted spoon to remove the shrimp and keep them warm on a plate.

Make the Sauce:

Pour vegetable broth, lemon juice, and red wine vinegar into the skillet. Scrape the bottom and sides to lift any browned bits that add depth. Bring to a boil and let the sauce reduce slightly to intensify the flavor.

Combine and Warm Zoodles:

Turn off the heat and add spiralized zucchini noodles and shrimp back into the pan. Toss gently to coat everything in the sauce. The residual heat warms the zoodles enough without making them soggy.

Serve with Cheese:

Serve immediately with a generous sprinkle of grated Parmesan cheese on top. This adds a creamy, savory finish that rounds out the dish beautifully.

What I love most about this recipe is how the zoodles soak up just enough sauce to be flavorful without feeling watery. I remember making this for a family gathering and everyone was surprised at how light and satisfying seafood can be without the pasta.

Storage Tips

Leftovers store well in an airtight container in the fridge for up to two or three days. However, since zucchini noodles naturally release water and become soggy, this dish is best eaten fresh the day you make it. When reheating, gently warm it on the stovetop rather than the microwave to preserve the texture.

Ingredient Substitutions

Butter can be substituted with olive oil if you want to make it dairy free. Adding lemon zest along with juice gives a more intense citrus aroma and flavor. White wine can replace vegetable broth to add richness to the sauce when you have it on hand. Shrimp can be swapped with scallops or firm white fish if preferred.

Serving Suggestions

This shrimp scampi goes great with a simple arugula salad or roasted vegetables to round out the meal. Garnish with fresh parsley or basil for a herbal brightness that lifts the dish visually and flavor wise. For a brunch twist, serve alongside poached eggs or crusty bread to soak up any remaining sauce.

This shrimp scampi with zoodles is a quick elegant weeknight dinner that feels special. Serve immediately for best texture and flavor.

Common Questions About the Recipe

→ How do I keep zucchini noodles from getting watery?

Cook zoodles briefly just to warm them. Pat dry or drain excess moisture before serving to keep them firm and avoid sogginess.

→ Can I use frozen shrimp for this dish?

Yes, fully thaw and pat frozen shrimp dry before cooking to ensure even texture and avoid excess water in the pan.

→ What can substitute red wine vinegar in the sauce?

White wine vinegar or lemon juice work well as acidic ingredients to maintain the sauce’s bright flavor.

→ Is peeling shrimp necessary before cooking?

Peeling helps seasoning penetrate better and makes eating easier. For this dish, peeled and deveined shrimp are recommended.

→ How can I add more spice to the dish?

Increasing crushed red pepper or adding a pinch of cayenne pepper during cooking boosts the heat level to your taste.