This nutritious dish featuring zucchini noodles and shrimp offers a healthier spin on the classic shrimp scampi pasta. Traditionally rich with pasta, butter, lemon, and garlic, this version retains the essential flavors while incorporating adjustments for a more balanced recipe.

Zucchini noodles, also known as zoodles, are a healthy and delicious alternative to traditional pasta. They are low in carbs and calories, and they add a refreshing twist to your favorite pasta dishes. This recipe for shrimp scampi with zucchini noodles is perfect for meal prep, as it is easy to make and can be stored in the refrigerator for up to 4 days.

Summer is the peak season for fresh produce. If you’re aiming to add more vegetables to your meals, there’s no better time than now (or a better recipe!) to start.

Shrimp Scampi with Zucchini Noodles Recipe

Shrimp Scampi with Zucchini Noodles Recipe

Tools Utilized for This Recipe:

  • Spiralizer
  • Enamel or Cast Iron Braiser (Alternatively, consider this more budget-friendly option)
Zucchini noodles with scampi shrimp

Zucchini Noodles With Shrimp Scampi

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Indulge in a healthy twist: Try zucchini noodles (Zoodles) For a refreshing pasta alternative! Dive into our easy meal prep recipe for shrimp scampi with zoodles – perfect for busy days!


  • 2 pounds medium shrimp, peeled and deveined
  • 2 zucchini noodles (about 4 medium zucchinis)
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 1/2 cup chicken broth
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste


  1. Prep the zucchini noodles: Using a spiralizer, spiralize the zucchini noodles. If you don't have a spiralizer, you can julienne the zucchini with a knife.
  2. Cook the shrimp: Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the pan and set aside.
  3. Sauté the garlic: Add the garlic to the pan and cook for 30 seconds or until fragrant. Be careful not to burn the garlic.
  4. Deglaze the pan (optional): If you are using white wine, pour it into the pan and scrape up any browned bits from the bottom. Let the wine simmer for 1 minute or until slightly reduced.
  5. Add the broth and lemon juice: Add the chicken broth and lemon juice to the pan. Bring to a boil, then reduce heat and simmer for 2-3 minutes.
  6. Add the zucchini noodles: Add the zucchini noodles to the pan and cook for 1-2 minutes, or until tender-crisp.
  7. Finish the dish: Add the cooked shrimp, parsley, and red pepper flakes (if using) to the pan. Toss to coat and heat through for another minute. Season with salt and freshly ground black pepper to taste.


  • You can add other vegetables to this dish, such as cherry tomatoes, chopped bell peppers, or mushrooms.
  • If you don't have white wine, you can use chicken broth or water instead.
  • To meal prep this dish, divide the shrimp scampi with zucchini noodles into four containers. Store in the refrigerator for up to 4 days. Reheat in the microwave or a skillet before serving.

Skip to Recipe