Zucchini Noodles With Shrimp Scampi

Zucchini noodles
The Spruce
  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: 2 to 4 Servings
Ratings (6)

Looking for a healthier version of shrimp scampi that will take under 25 minutes to make? Then look no further! Meet zoodles, your new best friend. Noodles made from nothing more than zucchini and a spiralizer, making prep time significantly shorter.

No longer do you have to wait for water to boil and worry yourself with cooking pasta until al dente. Just toss them with shrimp, lemon, red pepper, and parsley, then top with Parm, for a vibrant take on shrimp.

What You'll Need

  • 1.5 pounds shrimp (peeled and deveined)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 tablespoons garlic (minced)
  • 1/4 cup dry vermouth
  • 3 teaspoons lemon zest
  • 1/3 cup lemon juice
  • 5 zucchini
  • 2 tablespoons parsley (finely chopped)
  • 1/2 teaspoon red pepper flakes
  • Parmesan cheese (for serving)

How to Make It

  1. Create zucchini noodles by running the zucchini through a spiralizer.
  2. Season the shrimp with the salt and pepper.

  3. Heat the butter and oil in a pan over medium heat. Once the butter melts, add garlic and shrimp. Cook shrimp for 2-3 minutes, until pink and cooked through. Remove the shrimp and set aside.

  4. Add lemon juice and vermouth to the butter/oil/garlic mixture, scraping up any browned bits (a.k.a. fond) stuck to the pan. Bring to a simmer for 1-2 minutes to cook off the alcohol.

  1. Add lemon zest, chopped parsley and red pepper flakes and stir to combine.

  2. Add zucchini noodles and saute for an additional 1-2 minutes until the “noodles” become slightly tender and are coated in the sauce.

  3. Stir the shrimp back into the noodles then serve with freshly grated parmesan cheese.