Lemon and Garlic Shrimp Scampi Zucchini Noodles

Lemon and Garlic Shrimp Scampi Zucchini Noodles

How To Make Lemon and Garlic Shrimp Scampi Zucchini Noodles

Put those spiralizer to the test! It’s time to make a summer-perfect light and tasty shrimp scampi zucchini noodles! A great dish to share for two!

Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes



  • 2medium zucchini,about 7oz each
  • ½tbspunsalted butter,or olive oil for Whole30
  • 2tspextra virgin olive oil,divided
  • 4clovesgarlic,minced, divided
  • 12large shrimp,(about 6.5oz), peeled and deveined
  • kosher salt,to taste
  • freshly ground black pepper
  • 1tbspparsley leaves,fresh chopped
  • ½tsplemon zest,fresh grated
  • 3tbsplemon juice,freshly squeezed, from 1 lemon
  • tsphot red pepper flakes


  1. Use a mandolin fitted with a julienne blade or a spiralizer to cut the zucchini into noodles.

  2. Cut the strips into 6 to 8-inch strips.

  3. In a large nonstick pan, melt the butter and 1 teaspoon olive oil over medium heat. Add the garlic and sauté for 1 minute.

  4. Add the shrimp, kosher salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Set aside.

  5. Add the remaining oil and garlic to the skillet, cook 30 seconds then add the zucchini noodles, kosher salt and pepper.

  6. Cook 2 minutes, stirring.

  7. Remove from the heat, add the shrimp, parsley, lemon zest, lemon juice, and red pepper flakes.

  8. Toss well to combine and serve immediately.


  • Calories: 145.51kcal
  • Fat: 8.56g
  • Saturated Fat: 2.75g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 4.14g
  • Polyunsaturated Fat: 0.92g
  • Carbohydrates: 10.81g
  • Fiber: 2.49g
  • Sugar: 5.60g
  • Protein: 8.74g
  • Cholesterol: 60.55mg
  • Sodium: 646.96mg
  • Calcium: 74.41mg
  • Potassium: 630.90mg
  • Iron: 1.17mg
  • Vitamin A: 75.44µg
  • Vitamin C: 49.00mg
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