Description

Hey kitchen friend! Olivia here, waving from my slightly-flour-dusted corner of the internet. Craving something luxuriously delicious yet light and energizing? Something cozy without the carb coma? This Shrimp Scampi with Zoodles steps up like a culinary superhero: juicy shrimp in a garlicky, lemon-butter sauce tossed with tender-crisp zucchini noodles. Ready in 20 minutes and bursting with flavor — it’s a celebration on a plate that’ll make you feel like a gourmet rock star any night of the week.

Ingredients

Scale

2 tbsp unsalted butter (or half butter + olive oil)
3 garlic cloves, minced
¼ tsp crushed red pepper flakes (adjust to taste)
2 lbs large shrimp, shelled & deveined (pat dry!)
1 tsp paprika (sweet or smoked)
¾ tsp salt (start here, adjust later)
½ tsp freshly cracked black pepper
½ cup low-sodium vegetable broth (or chicken broth, splash white wine)
Juice of 1 lemon (+ zest for garnish if you like)
2 tbsp red wine vinegar (or white wine vinegar/apple cider vinegar)
3 medium zucchini, spiralized (salt & drain to avoid watery sauce)
Grated Parmesan cheese (or Pecorino Romano, nutritional yeast for dairy-free)

Instructions

1. Prep: Spiralize zucchinis, mince garlic, pat shrimp dry, measure liquids. Zest lemon before juicing if you want that extra zing!
2. Aromatics: Melt butter in a large skillet over medium heat. Add garlic + red pepper flakes. Stir constantly ~30 sec until fragrant, but not browned.
3. Sear shrimp: Increase heat to medium-high. Add shrimp in one layer, sprinkle paprika, salt, pepper. Sear 1.5–2 min per side until pink and opaque. Undercook slightly—they’ll finish in the sauce.
4. Sauce time: Pour in broth, lemon juice, red wine vinegar. Scrape pan to loosen browned bits. Simmer 2 min to reduce slightly and marry flavors. Taste and adjust seasoning!
5. Toss zoodles: Add zucchini noodles, gently toss with shrimp and sauce, cooking just 1–2 min until tender-crisp. Don’t overcook or it gets watery!
6. Finish: Remove from heat, give a final gentle toss.

Notes

No watery sauce: Salt and drain zoodles beforehand; don’t overcook in pan.
Dry shrimp = sear, not steam: Always pat dry!
Frozen shrimp? Thaw in fridge overnight or cold water bath, then dry well.
Overcooked shrimp? Remove from heat as soon as opaque and pink.
Make-ahead: Prep zoodles and sauce separately; cook shrimp fresh; toss together just before serving.

Nutrition

Calories: 280cal Per Serving
Fat: 12g
Carbohydrates: 8g
Protein: 35g