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Fresh Zucchini Noodle Shrimp Scampi Recipe Easy Lemony Butter Sauce

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A light, fresh, and flavorful shrimp scampi made with zucchini noodles and a tangy lemony butter sauce. Perfect for quick dinners or date nights, this dish is low-carb and satisfying.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined (wild-caught if possible)
  • 4 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • Juice and zest of 1 large lemon
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • 3 medium zucchinis (about 600g total), spiralized into noodles
  • 1 tablespoon olive oil

Instructions

  1. Wash zucchinis and trim the ends. Use a spiralizer to create noodles, then place them in a colander with a pinch of salt. Let sit for 10 minutes to draw out excess moisture, then gently pat dry with paper towels.
  2. Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat. Add shrimp in a single layer. Season with salt, pepper, and red pepper flakes if using. Cook 2-3 minutes per side until shrimp are pink and opaque. Remove shrimp and set aside.
  3. Reduce heat to medium. Add remaining 2 tablespoons butter and minced garlic to the skillet. Sauté about 1 minute until fragrant but not browned. Add lemon juice and zest, stir to combine, and season with a pinch of salt.
  4. Add drained zucchini noodles to the skillet with the sauce. Toss gently for 2-3 minutes until noodles are just tender but still slightly crunchy. Increase heat slightly if noodles release too much water to evaporate it quickly.
  5. Return cooked shrimp to the skillet and toss everything together. Cook an additional 1-2 minutes to warm through and coat shrimp in sauce.
  6. Remove from heat, sprinkle chopped parsley on top, and toss gently. Adjust seasoning with more salt or lemon if needed.
  7. Serve immediately, garnished with extra lemon wedges if desired.

Notes

Pat shrimp dry before cooking to get a good sear. Salt and drain zucchini noodles to prevent sogginess. Avoid overcrowding the pan when cooking shrimp. Garlic should be sautéed on moderate heat to avoid burning. For extra richness, grate Parmesan cheese over the top before serving. Leftovers keep well for up to 2 days in the fridge; reheat gently on the stove to avoid watery noodles.

Nutrition

Keywords: zucchini noodles, shrimp scampi, lemon butter sauce, low carb, gluten free, quick dinner, healthy seafood

Find it online: https://novanosh.com/fresh-zucchini-noodle-shrimp-scampi-recipe-easy-lemony-butter-sauce/