Quick Garlic Butter Shrimp Scampi with Zucchini Noodles
A 20-minute low-carb dinner that’s both elegant and easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4-6
Difficulty: Easy
Dietary: Low-carb, Gluten-free option, High-protein
Cost: $15-20
Equipment Needed
- Large skillet or sauté pan
- Spiralizer (or vegetable peeler)
- Garlic press
- Cutting board
- Sharp knife
Ingredients
For the Zucchini Noodles:
- 2-3 medium zucchini (about 600g/21oz)
- 1 tbsp olive oil (15ml)
For the Shrimp:
- 1½ pounds large shrimp (680g), peeled and deveined
- 4 tbsp unsalted butter (60g)
- 4 cloves garlic, minced
- ¼ cup dry white wine (60ml) [substitute: chicken broth]
- 1 lemon, juiced
- Salt and pepper to taste
- ¼ tsp red pepper flakes (optional)
For Garnish:
- Fresh parsley, chopped
- Parmesan cheese (optional)
Method
- Spiralize zucchini into noodles (or use peeler for ribbons).
- Heat olive oil in a large pan over medium heat.
Temperature should be hot enough to sizzle but not smoke. - Cook zucchini noodles for 3-4 minutes until al dente. Remove and set aside.
- In the same pan, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Don’t let garlic brown. - Add wine/broth and simmer for 2 minutes.
Liquid should reduce by half. - Add shrimp, season with salt, pepper, and red pepper flakes. Cook 2-3 minutes per side until pink and opaque.
- Return zucchini noodles to pan. Add lemon juice. Toss everything together for 1 minute.
- Garnish with parsley and optional Parmesan. Serve immediately.
Crucial Tips
- Don’t overcook the zucchini – it releases water quickly.
- Pat shrimp dry before cooking for better searing.
- Use room temperature butter for smoother sauce.
- Cook shrimp in a single layer for even cooking.
Storage & Variations
Storage:
Refrigerate up to 2 days in an airtight container. Best served fresh as zucchini continues to release water.
Quick Variations:
- Spicy: Double the red pepper flakes.
- Richer: Add heavy cream to sauce.
- Mediterranean: Add cherry tomatoes and capers.
Common Mistakes:
- Overcrowding the pan.
- Overcooking either shrimp or zucchini.
- Not patting shrimp dry.
- Adding too much liquid.
Scale up or down by adjusting ingredients proportionally while keeping cooking times the same.
