Shrimp Scampi with Zucchini

There's a particular magic that happens when you're hungry but have no patience for heavy carbs—that was the Tuesday evening I spiralized my first zucchini and tossed it with shrimp that had barely kissed the pan. The wine hit the skillet with a hiss, the garlic perfumed the air, and suddenly a simple weeknight dinner felt like something worth savoring. That's what this dish became for me: proof that restraint in the kitchen doesn't mean sacrifice.

I made this for my roommate who was skeptical about zucchini noodles, and watching her twirl them on a fork without complaint felt like a small victory. Somewhere between the second glass of wine and the last bite, she admitted the lemon made all the difference—that it wasn't a compromise version of pasta, just a different thing entirely. Food changes minds sometimes, I guess.

Ingredients

• Large shrimp, peeled and deveined (1 lb): Buy them the day you're cooking or frozen is fine—just thaw gently in cold water. Pat them completely dry before the pan, or they'll steam instead of sear.
• Zucchini (4 medium, spiralized): Choose medium zucchini with fewer seeds—they won't release as much water. Spiralize just before cooking if possible.
• Garlic (2 cloves, minced): Fresh and hand-minced beats pre-minced; the smell tells you it's alive.
• Fresh parsley (1/4 cup chopped): The final flourish that makes this taste like you cared, which you did.
• Cherry tomatoes (1/4 cup halved, optional): They add brightness and a little sweetness if the wine is sharp.
• Olive oil (3 tbsp) and unsalted butter (2 tbsp): The combination matters—butter carries flavor, oil prevents burning. Omit the butter for dairy-free.
• Dry white wine (1/4 cup): Something you'd actually drink, not the cheap stuff meant only for cooking.
• Lemon (1, zest and juice): This is the whole point—don't skip it or use bottled juice. Zest it before you juice it.
• Crushed red pepper flakes (1/2 tsp, optional): A small amount whispers heat; too much drowns everything else out.
• Salt and black pepper: Taste at the end and adjust—the wine is salty, so go easy at first.

Instructions

Dry your shrimp and season them:

Use paper towels and be thorough—moisture is the enemy of a good sear. A pinch of salt and pepper is enough; the sauce will season them further.

Sear the shrimp quickly:

Heat olive oil until it shimmers, then lay shrimp flat in the pan without crowding. Listen for the sizzle and don't move them around—one to two minutes per side until just opaque in the center is all they need.

Build the sauce with garlic:

Add more oil and butter to the empty pan, let the butter foam, then add minced garlic. Thirty seconds is enough—any longer and it turns bitter and you'll taste regret.

Deglaze with wine and lemon:

Pour white wine into the hot pan and watch it bubble and steam, which is exactly what you want. Scrape the browned bits from the pan bottom—that's flavor stuck there. Add lemon juice and let it simmer for two minutes to cook off the raw edge.

Add heat and brightness:

Stir in red pepper flakes if you're using them, lemon zest, and cherry tomatoes if you have them. One minute is enough to warm the tomatoes through.

Wilt the zucchini noodles gently:

Add spiralized zucchini and toss carefully for two to three minutes—you want them tender but still with a little resistance. This is where patience saves you from a soupy mess.

Bring everything together:

Return the shrimp to the pan, toss once or twice to coat and heat through, about one minute. Remove from heat before anything overcooks.

Finish and serve:

Sprinkle fresh parsley over everything, taste the sauce, and adjust salt and pepper if needed. Serve right away with lemon wedges so people can squeeze more brightness on top if they want it.

Save to Pinterest

The first time I made this, I overcooked the zucchini noodles while I was finishing plating, and they turned into a soggy pile. But the shrimp was perfect, the lemon sauce was balanced, and somehow it still tasted good—just taught me that attention is the secret ingredient that doesn't appear on any list. Now when I make it, I plate the noodles first and pour the sauce over, which solves the problem before it starts.

The Case for Zucchini Noodles

People assume zucchini noodles are a compromise, a sad substitute for real pasta. But they're not trying to be pasta—they're trying to be delicate and let sauce coat them instead of overpowering them. In this dish, they absorb the garlic and lemon without adding heaviness, which is exactly what the shrimp needs beside them. Once you stop comparing zucchini noodles to pasta and start seeing them as their own thing, they stop disappointing you.

Wine Matters

The white wine in the sauce isn't window dressing—it adds depth and cuts through the richness of the butter and shrimp fat. A Sauvignon Blanc or Pinot Grigio works because they have acidity and a little minerality. Cooking with wine you wouldn't drink is a false economy; the wine you choose becomes the foundation of the sauce, so choose something good enough to sip alongside the meal. Avoid anything oaky or heavy; this sauce needs to stay bright and clean.

Timing and Shortcuts

Thirty minutes feels longer in your head than it does in your kitchen—this dish comes together so quickly that you need everything prepped before the pan heats up. Mince your garlic, zest your lemon, spiralize your zucchini, and lay out your shrimp while you're waiting for the oil to shimmer. The actual cooking time is ten minutes if you're organized, which means you have no time to second-guess yourself, and that's when the best meals happen.

• If you don't have a spiralizer, a julienne peeler works almost as well, just slower.
• Frozen shrimp that's properly thawed is as good as fresh—don't let anyone convince you otherwise.
• Prep everything before you turn the heat on and you'll feel like you have all the time in the world.

Save to Pinterest

This dish won me over because it proved that eating light doesn't mean eating boring. Every time I make it, I remember that simplicity isn't laziness—it's respect for the ingredients, and for whoever's going to eat them.

Questions & Answers About the Recipe

→ How do I prevent zucchini noodles from becoming soggy?

Avoid overcooking the zucchini noodles by tossing them in the skillet just until warmed and slightly tender, about 2-3 minutes.

→ Can I substitute other vegetables for zucchini noodles?

Yes, summer squash or spiralized carrots can be used as alternatives to zucchini noodles for a similar texture.

→ What is the best way to cook shrimp for this dish?

Cook the shrimp in olive oil over medium-high heat for 1-2 minutes per side until opaque, ensuring they stay tender and juicy.

→ How does white wine enhance the flavors?

White wine adds acidity and depth, helping to balance the richness of butter and olive oil while complementing the lemon and garlic notes.

→ Are there dairy-free options for this meal?

Yes, replacing butter with additional olive oil keeps the dish dairy-free without sacrificing flavor.