Shrimp Scampi with Zoodles
Plump shrimp in a garlicky lemon-butter and white wine sauce, tossed with lightly warmed zucchini noodles.
Nutrition per serving
about 1½ cups- Net carbs
- 5.7g
- Calories
- 404kcal
- Protein
- 37g
- Fat
- 25g
- Total carbs
- 7.6 g
- Fiber
- 1.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chicken scampi: Tender strips of chicken breast in the garlicky lemon, butter and wine sauce. Handy when shrimp isn’t on hand.
- Cook the chicken strips in the oil and butter in two batches, 5–6 minutes each, until golden and 165°F (74°C) inside, then continue with the sauce.
With hearts of palm linguine: Hearts of palm linguine replaces the zoodles. It holds its shape, has a pleasant al dente bite and won’t water down the sauce.
- Skip salting the zucchini. Rinse and drain the hearts of palm noodles and pat them dry.
- Add them to the finished sauce and toss 2–3 minutes over low heat, until warmed through and coated, then return the shrimp. Our hearts of palm pasta has more tips.
Dairy-free: An olive oil scampi with no butter or parmesan. Plenty of garlic, lemon and parsley carry the flavor.
- Use olive oil wherever the recipe calls for butter. Instead of swirling in cold butter at the end, whisk the last 2 tbsp oil into the reduced wine and lemon off the heat; it won’t be as thick but will still coat the noodles.
- Nice to have (optional)
- Nice to have (optional)
- Nice to have (optional)
-
¼ cup parmesanleave out
Estimated cost $20.92 for 4 servings ($5.23 each) · how we estimate
Instructions
-
Toss the zucchini noodles with ¼ tsp salt in a colander, drain 15 minutes and pat dry. Our zoodles guide has more on spiralizing and draining.
-
Pat the shrimp very dry and season with the remaining salt and the pepper.
-
Heat 1 tbsp oil and 1 tbsp butter in a large skillet over medium-high heat. Add the shrimp in a single layer, in batches if needed, and cook 1–2 minutes per side until pink, opaque and curled into a loose “C” (145°F/63°C). Transfer to a plate.
-
Lower the heat to medium-low. Add the remaining oil, 2 tbsp butter, the garlic and red pepper flakes, and cook 1–2 minutes, stirring, until the garlic is pale golden. Don’t let it brown.
-
Add the wine and lemon juice and simmer about 2 minutes until reduced by half. Turn the heat to low and swirl in the remaining 3 tbsp cold butter a piece at a time to make a glossy sauce.
-
Add the zoodles and toss 1–2 minutes just to warm them. Return the shrimp and their juices, add the zest and parsley and toss again.
-
Serve right away with parmesan.
Tips for success
-
Shrimp overcook in seconds. A tight “O” shape means they’ve gone too far, so pull them while they’re still a loose “C”. - The wine adds less than half a gram of net carbs per serving. If you skip it, use broth plus an extra squeeze of lemon.
- Prefer more chew? Toss the sauce with shirataki noodles or hearts of palm pasta instead.
Nice to have, not needed
- A spiralizer makes even zoodles — a julienne peeler or store-bought spiralized zucchini works too.
Storage & meal prep
- Keeps 2 days in the fridge
- Doesn’t freeze well
Reheat: Rewarm briefly in a skillet over low heat 1–2 minutes, just until hot; longer toughens the shrimp.
Prep tip: Best cooked fresh. For lunches, keep the cooked shrimp and sauce apart from the raw zoodles and toss them together in a hot pan.
Best eaten right away. Refrigerate leftovers up to 2 days and rewarm briefly over low heat; long reheating softens the zoodles and toughens the shrimp.
Variations
3 variations, each with its own ingredients and macrosChicken scampi
ProteinTender strips of chicken breast in the garlicky lemon, butter and wine sauce. Handy when shrimp isn’t on hand.
- large shrimp (21–25 count) → boneless skinless chicken breast
5.7 g net · 463 kcal · 41 g protein · 29 g fat · ≈$3.05 per serving (same net carbs as the original)
With hearts of palm linguine
SwapHearts of palm linguine replaces the zoodles. It holds its shape, has a pleasant al dente bite and won’t water down the sauce.
- zucchini → hearts of palm linguine
5.1 g net · 410 kcal · 38 g protein · 26 g fat · ≈$6.54 per serving (−0.6 g net carbs vs the original)
Dairy-free
DietAn olive oil scampi with no butter or parmesan. Plenty of garlic, lemon and parsley carry the flavor.
- butter → extra-virgin olive oil
- no parmesan
5.7 g net · 372 kcal · 37 g protein · 22 g fat · ≈$5.31 per serving (same net carbs as the original)
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