Menu Enter a recipe name, ingredient, keyword...

Skinny Shrimp Scampi with Zucchini Noodles


First tried 9/13/2015. Easy and very good.
Seemed a little spicy, maybe use less garlic next time. Also could use more zucchini noodles as they shrink when cooked--try doubling. On mandoline use 1/8 inch thick on julienne slicer.

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 2 T. olive oil
  • 1 pound jumbo shrimp, peeled and deveined
  • 1 T. minced garlic
  • 1/4 tsp. crushed red pepper flakes (optional)
  • 1/4 cup white wine
  • 2 T. freshly squeezed lemon juice
  • 2 medium zucchini, cut into noodles (try using more)
  • Chopped parsley for garnish


Preparation time 20mins
Cooking time 30mins
Adapted from


Step 1

Place a large saute pan over medium-low heat. Add the olive oil and heat for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.

Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.

Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garnish with parsley and serve immediately.


You'll also love

Review this recipe

Beef Tips and Noodles Crock Pot Roasted Tofu & Peanut Noodle Salad