Skinny Shrimp Scampi Zucchini (Printable Version)

Tender shrimp with zucchini noodles in a garlicky lemon sauce for a fresh, light, low-carb dish.

# Needed Ingredients:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 4 medium zucchini, spiralized into noodles
03 - 2 cups baby spinach
04 - 2 tablespoons chopped fresh parsley
05 - 1/2 cup cherry tomatoes, halved

→ Aromatics & Flavor

06 - 4 cloves garlic, minced
07 - 1/4 teaspoon red pepper flakes
08 - Zest of 1 lemon
09 - Juice of 1 large lemon
10 - Salt and freshly ground black pepper to taste

→ Fats

11 - 2 tablespoons olive oil
12 - 1 tablespoon unsalted butter

→ Garnish

13 - 2 tablespoons grated Parmesan cheese

# Steps:

01 - Pat the shrimp dry with paper towels and season lightly with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side until just pink and opaque. Transfer shrimp to a plate.
03 - Reduce heat to medium. Add the remaining olive oil and butter to the skillet. Stir in the minced garlic and red pepper flakes, sautéing until fragrant, approximately 1 minute.
04 - Add the spiralized zucchini noodles and toss with tongs for 2 to 3 minutes until tender but still slightly crisp. Avoid overcooking to maintain texture.
05 - Add the lemon zest, lemon juice, and cherry tomatoes. Toss to combine all ingredients evenly.
06 - Return the shrimp and any accumulated juices to the skillet. Add the baby spinach and toss until just wilted. Remove from heat and stir in the chopped parsley. Adjust seasoning with salt and pepper.
07 - Divide onto serving plates and top with grated Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-worthy while keeping you satisfied without the afternoon energy crash.
  • The whole thing comes together faster than ordering takeout, which means weeknight dinners actually happen.
  • You can customize it endlessly—add spinach when you're feeling virtuous, skip the butter when you want it lighter, or throw in wine if you have an open bottle calling your name.
02 -
  • Zucchini noodles are not regular pasta—they're delicate and full of water, so timing is everything; if you let them sit in the pan for too long or add them too early, they become an unappetizing mush that nobody wants.
  • Don't skip patting the shrimp dry before cooking, because moisture is the enemy of a proper sear and you'll end up steaming them instead of getting that caramelized exterior.
03 -
  • Invest in a good spiralizer or at minimum a solid vegetable peeler with a julienne attachment, because trying to spiralize zucchini with a regular knife is a frustrating waste of time and zucchini.
  • Cook the shrimp in batches if your skillet isn't huge, because overcrowding the pan drops the temperature and you'll stew them instead of searing them into little golden treasures.
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