I was reorganizing my kitchen cabinets last month when I rediscovered my spiralizer tucked behind the baking sheets. It had been ages since I’d made zoodles, and something clicked—why not revive them with a garlicky shrimp scampi? That evening’s experiment turned into one of my favorite weeknight dinners, and I knew I had to share it with you. If you enjoy bold seafood flavors, you should also try our Dijon-kissed shrimp scampi with its tangy twist.
This dish captures everything I love about classic shrimp scampi—the rich garlic butter sauce, plump shrimp, and comforting pasta vibes—but feels light and energizing afterward. You get that cozy, restaurant-quality meal without the heavy carbs, and it comes together faster than waiting for delivery.
Recipe Overview
Cuisine: Italian-American Fusion
Category: Main Course
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2–3 people
What You’ll Need
When I first started making this recipe, I learned that a good spiralizer makes all the difference. I’ve tried both handheld and countertop models, and while the handheld ones are great for small batches, I prefer my countertop version for evenly cut zoodles that hold up well in the sauce. Look for one with multiple blade options—it’s worth the investment if you plan to make vegetable noodles regularly.
- A reliable spiralizer for creating perfect zucchini noodles
- Large skillet or sauté pan with deep sides
- Kitchen tongs for flipping shrimp gently
- Microplane or zester for fresh garlic and lemon
INGREDIENTS
One afternoon, I was halfway through prepping this recipe when I realized I’d run out of fresh parsley. I ended up using a mix of basil and chives from my window herb garden, and the result was surprisingly delightful. That’s when I truly appreciated how forgiving this dish can be—you can adapt it based on what’s in your fridge without sacrificing flavor.
- 2 medium zucchinis, spiralized
- 1 lb large raw shrimp, peeled and deveined
- 4 cloves garlic, minced
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1/4 cup chicken or vegetable broth
- 1 lemon (juice and zest)
- 1/4 cup fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
PREPARATION
The first time I made this for my sister, she was convinced zoodles would turn mushy. I showed her my technique of adding them at the very end and cooking just until warmed through—they retained a perfect al dente texture that changed her mind completely. Now she makes this seafood pasta at least twice a month. For another easy meal that practically cooks itself, check out our hearty crock pot taco chili perfect for busy nights.
- Pat shrimp dry with paper towels and season with salt and pepper.
- Heat butter and olive oil in a large skillet over medium-high heat until shimmering.
- Add shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Transfer to a plate.
- Reduce heat to medium, add garlic and red pepper flakes, and sauté for 30 seconds until fragrant.
- Pour in broth and lemon juice, scraping up any browned bits from the pan bottom.
- Add zucchini noodles and toss gently for 1–2 minutes until just tender.
- Return shrimp to the pan, add lemon zest and parsley, and toss to combine.
- Serve immediately with an extra sprinkle of parsley.
NUTRITION INFORMATION
- Calories: 285 per serving
- Protein: 24g
- Carbohydrates: 8g
- Fiber: 2g
- Net Carbs: 6g
- Fat: 18g
Choosing the Right Shrimp
When selecting shrimp for this recipe, I prefer wild-caught varieties for their firmer texture and cleaner flavor profile. Look for shrimp that smell fresh like the ocean—avoid any with a strong ammonia scent. If you’re using frozen shrimp (which I often do for convenience), thaw them overnight in the refrigerator rather than running under water, which can affect their texture. For this garlic butter shrimp preparation, larger shrimp work best as they hold up well to quick cooking and make the dish feel more substantial.
Perfect Zoodle Texture Every Time
The key to non-soggy zucchini noodles lies in both preparation and timing. After spiralizing, I sometimes sprinkle the zoodles with a little salt and let them sit in a colander for 10 minutes—this draws out excess moisture that would otherwise water down your sauce. When cooking, remember that zoodles need mere minutes in the pan. I add them at the very end, just long enough to warm through and absorb some flavor, but not so long that they lose their pleasant bite. What works for me is treating them more like a fresh salad component than traditional pasta.
Adapting for Different Diets
This recipe adapts beautifully to various dietary needs. For dairy-free versions, I’ve successfully used vegan butter or high-quality olive oil in place of regular butter—the garlic and lemon still shine through. If you’re watching sodium, reduce or omit the added salt and use low-sodium broth. To boost protein further, you could add a handful of white beans or increase the shrimp quantity. The beauty of this dish is how flexible it is while still delivering that comforting shrimp scampi experience we all crave. For a refreshing side that pairs perfectly, try our vibrant fresh fruit salsa recipe to balance the rich flavors.
FREQUENTLY ASKED QUESTIONS
Can I make this Low-Carb Zoodle Shrimp Scampi – Guilt-Free Bliss ahead of time?
This recipe tastes best fresh, but you can prep components in advance. Store raw zoodles and cooked shrimp separately in airtight containers for up to 24 hours, then quickly reheat and combine.
Low-Carb Zoodle Shrimp Scampi – Guilt-Free Bliss Recipe
What You’ll Need
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Low-Carb Zoodle Shrimp Scampi – Guilt-Free Bliss Recipe!
Nutrition Information
What if I don’t have a spiralizer?
No spiralizer? Use a vegetable peeler to create wide zucchini ribbons instead. They’ll have a different texture but work wonderfully with the garlic butter sauce.
How do I prevent the zucchini from becoming watery?
After spiralizing, pat zoodles dry with paper towels and avoid overcooking. Adding them at the final stage and cooking briefly helps maintain ideal texture.
Conclusion
This Low-Carb Zoodle Shrimp Scampi – Guilt-Free Bliss has become my go-to when I want something special without spending hours in the kitchen. The combination of tender shrimp, vibrant zucchini noodles, and that irresistible garlic butter sauce proves that healthy eating doesn’t mean sacrificing flavor. I’d love to hear how your version turns out—tag me on social media if you give it a try!