Garlic Butter Shrimp Scampi with Zoodles for Two

Shrimp Scampi Zoodles

I started spiralizing vegetables years ago and quickly fell in love with zoodles as a simple, satisfying substitute for pasta. A spiralizer or a julienne mandoline makes it easy to turn zucchini into long, tender noodles, and the mild flavor of zucchini lets bright ingredients — garlic, lemon, parsley and shrimp — shine. This shrimp scampi version is quick enough for a weeknight but elegant enough for a cozy dinner for two.

I used to take breaks from zoodles when summer passed, but now I find myself spiralizing year-round. Zucchini noodles are versatile: they work with light lemon-and-garlic sauces, stir-fries, cold salads, and even tacos. In this recipe, the shrimp are seared quickly, then combined with barely-wilted zoodles so everything stays bright and fresh.

Tips for perfect zucchini noodles

• Trim and spiralize zucchini, then cut the long strands into 6–8 inch pieces so they’re easy to eat with a fork.
• Cook zoodles briefly — no more than 1½–2 minutes — to avoid watery, limp noodles. They should be warmed through but still have a bit of bite. Raw zoodles also make a great base for cold salads.
• Drain excess moisture if zucchini are very watery: place zoodles in a colander, sprinkle lightly with salt, let sit 10 minutes, then gently pat dry before cooking.
• Use high heat for the shrimp to achieve a quick sear without overcooking; finish by tossing shrimp with the zoodles off the heat so they don’t become rubbery.

This dish is flexible: swap the fat for a Whole30-compliant oil, add a splash of white wine or chicken broth for a deeper pan sauce, or increase the red pepper flakes for more heat. Pair it with a simple green salad or steamed vegetables for a complete meal.

Recipe: Shrimp Scampi Zoodles for Two

Yield: 2 servings | Prep: 5 mins | Cook: 10 mins | Total: 15 mins

Ingredients

• 2 medium zucchini (about 7 oz each), spiralized into noodles
• 1/2 tbsp unsalted butter (or olive oil for Whole30)
• 2 tsp extra virgin olive oil, divided
• 4 garlic cloves, minced, divided
• 12 large peeled and deveined shrimp (about 6.5 oz)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tbsp chopped fresh parsley
• 1/2 tsp fresh lemon zest
• 3 tbsp freshly squeezed lemon juice (about 1 lemon)
• 1/8 tsp hot red pepper flakes (optional)

Instructions

1. Trim the zucchini and use a spiralizer or a mandolin fitted with a julienne blade to create noodles. Cut the strands into 6 to 8 inch lengths.
2. Heat a large nonstick skillet over medium heat. Add the butter and 1 teaspoon of olive oil. When the butter melts, add half the minced garlic and sauté for about 1 minute until fragrant.
3. Add the shrimp to the pan, season with kosher salt and pepper, and cook, stirring often, until the shrimp turn pink and are just cooked through, about 4–5 minutes. Remove the shrimp from the pan and set aside.
4. Add the remaining olive oil and the rest of the garlic to the skillet and cook for 30 seconds. Add the zucchini noodles, season with a little salt and pepper, and cook for about 1½–2 minutes, stirring, until they are warmed through but still firm.
5. Remove the pan from the heat. Return the shrimp to the skillet and add the parsley, lemon zest, lemon juice, and red pepper flakes. Toss gently to combine and coat everything in the sauce. Taste and adjust seasoning as needed.
6. Serve immediately. Recipe makes two servings (about 6 shrimp and half the noodles per person).

Nutrition (per serving)

• Calories: 161 kcal
• Protein: 11 g
• Carbohydrates: 13 g
• Fat: 8 g
• Fiber: 4 g
• Saturated Fat: 2.5 g
• Cholesterol: 72 mg
• Sodium: 76 mg
• Sugar: 4 g

Notes

To keep this dish Whole30 or dairy-free, use olive oil instead of butter. If you prefer a saucier result, add 1–2 tablespoons of low-sodium chicken broth or a splash of white wine while sautéing the garlic. Leftovers keep for a day in the refrigerator but are best eaten fresh to preserve texture.