Quick 15-Minute Shrimp Scampi with Zucchini Noodles
A light, flavorful shrimp scampi with zucchini noodles that comes together in just 15 minutes, perfect for a quick, healthy, and low-carb meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 3 medium zucchinis, spiralized into noodles
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter, divided
- 1 tablespoon extra virgin olive oil
- ½ cup low-sodium chicken broth
- Juice and zest of 1 large lemon
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Using a spiralizer, create noodles from the zucchinis. Place them in a colander and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess moisture, then gently pat dry with paper towels.
- Rinse and pat dry the shrimp thoroughly. Season lightly with salt and pepper.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
- In the same skillet, reduce heat to medium. Add the remaining 2 tablespoons butter and minced garlic. Sauté garlic for about 30 seconds until fragrant but not browned.
- Pour in the chicken broth, lemon juice, and lemon zest. Stir in red pepper flakes if using. Let the sauce simmer gently for 2-3 minutes until slightly reduced.
- Add the zucchini noodles to the skillet and toss gently in the sauce for 2-3 minutes, just until warmed through but still firm.
- Return the cooked shrimp to the pan and toss everything together to coat well in the garlic-lemon butter sauce.
- Remove from heat. Sprinkle chopped fresh parsley over the top. Taste and adjust salt or pepper if needed.
- Serve immediately while shrimp are juicy and zucchini noodles retain their texture.
Notes
Salt and drain zucchini noodles before cooking to prevent sogginess. Use a combination of butter and olive oil to prevent burning. Cook shrimp just until pink and opaque to avoid rubberiness. For a richer sauce, add a tablespoon of grated Parmesan before serving. Leftovers can be stored in the fridge for up to 2 days and reheated gently.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 250
- Sugar: 4
- Sodium: 300
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 8
- Fiber: 2
- Protein: 20
Keywords: shrimp scampi, zucchini noodles, low-carb, quick dinner, healthy recipe, keto, gluten-free, seafood