Skinny Shrimp Scampi Zucchini (Printable)

Tender shrimp and zucchini noodles in a vibrant lemon garlic sauce for a light, low-carb dish.

# What you'll need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

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

→ 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, optional

→ Garnish

13 - 2 tablespoons grated Parmesan cheese, optional

# Method:

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 minced garlic and red pepper flakes, sautéing for approximately 1 minute until fragrant.
04 - Add spiralized zucchini noodles and toss with tongs for 2 to 3 minutes, until tender but still slightly crisp. Avoid overcooking to prevent excess moisture.
05 - Add lemon zest, lemon juice, and cherry tomatoes if using. Toss to combine thoroughly.
06 - Return cooked shrimp to the skillet along with any accumulated juices. Add baby spinach if using and toss until just wilted.
07 - Remove from heat. Stir in chopped parsley and adjust seasoning with salt and pepper as needed.
08 - Divide among serving plates and top with optional Parmesan cheese. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent an hour cooking when you really spent barely fifteen minutes.
  • The lemon and garlic create this perfect balance where nothing feels missing, even without heavy cream.
  • Zucchini noodles absorb all that garlicky lemon sauce like they were made for each other.
  • Low-carb never tasted this good, and you won't find yourself hungry an hour later.
02 -
  • Zucchini noodles are nothing like pasta—they release water as they cook, so if you overcook them even by a minute, you'll end up with a watery plate instead of a silky one.
  • Don't crowd the shrimp in the skillet when you first add them; they need space to make contact with the hot pan and develop flavor, not steam in each other's company.
  • The lemon zest adds brightness that the juice alone can't deliver, so don't skip it even if you think they're basically the same thing.
03 -
  • Taste the lemon juice before adding it to your pan—if it's particularly acidic or mild, adjust the amount slightly so it's balanced and not overwhelming.
  • Buy shrimp from a fishmonger if possible rather than the pre-packaged supermarket kind; they'll taste fresher and cook more evenly.
  • If you're nervous about overcooking the zucchini noodles, remove them from heat when they still feel slightly firm—they'll continue to soften from residual heat for another minute or two.
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