Cooking Lucid
Lemon Garlic Butter Shrimp Scampi with Zucchini Noodles
A light and healthy take on a classic shrimp scampi, featuring succulent shrimp tossed with zucchini noodles in a bright lemon garlic butter sauce. Quick, flavorful, and perfect for a low-carb meal.
Prep 15 min
Cook 10 min
Total 25 min
Serves 4
Ingredients
Step 1 — For the Shrimp Scampi
- 1.5 lbs large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/4 cup dry white wine (optional, or use chicken broth)
- Juice of 1 lemon
- 2 tbsp butter
- 1/4 cup chopped fresh parsley
- Red pepper flakes to taste (optional)
- Salt and freshly ground black pepper to taste
Step 2 — For the Zucchini Noodles
- 3 medium zucchini, spiralized or julienned
- 1 tsp olive oil
Instructions
- 1
Prepare Zucchini Noodles
Spiralize or julienne the zucchini. If using a spiralizer, gently toss the noodles with 1 tsp olive oil, salt, and pepper. Set aside.
- 2
Cook Shrimp
Pat shrimp dry and season with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side, until pink and just cooked through. Remove shrimp from skillet and set aside.
- 3
Make Sauce
Add minced garlic to the same skillet and cook for 30 seconds until fragrant. Deglaze the pan with white wine or broth, scraping up any browned bits. Let it simmer for 1 minute.
- 4
Combine Sauce Ingredients
Reduce heat to low. Stir in lemon juice, butter, chopped parsley, and red pepper flakes (if using). Stir until butter is melted and sauce is emulsified. Season with salt and pepper to taste.
- 5
Toss and Serve
Add the cooked shrimp and zucchini noodles to the skillet with the sauce. Toss gently for 1-2 minutes until the zucchini noodles are slightly softened but still have a bite (do not overcook). Serve immediately.
Nutrition per serving: 420 cal · 35g protein · 15g carbs · 25g fat · 4g fiber
