Zucchini Noodle Scampi | Light & Flavorful Low-Carb Recipe

Ingredients

Main Ingredients

• 4 medium zucchini, spiralized
• 2 tbsp olive oil
• 2 tbsp unsalted butter (or vegan butter for a dairy-free option)
• 4 cloves garlic, minced
• 1 lb large shrimp, peeled and deveined
• 1/2 cup low-sodium chicken or vegetable broth
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup chopped fresh parsley
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste

Optional Add-Ins

• 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• Cherry tomatoes, halved
• Extra lemon wedges for serving

Preparation Instructions

1. Wash and spiralize the zucchini into noodles. Set aside on a paper towel to absorb excess moisture.
2. Mince the garlic, chop the parsley, and prepare the shrimp by peeling and deveining if not prepped.

Cooking Instructions

1. Cook the Shrimp: Heat 1 tbsp olive oil in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes on each side until pink and opaque. Remove from the skillet and set aside.
2. Prepare the Sauce: In the same skillet, melt 2 tbsp butter with 1 tbsp olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Combine Ingredients: Pour in the broth and lemon juice, bringing the mixture to a simmer. Stir in crushed red pepper flakes, if using.
4. Cook the Zucchini Noodles: Add the spiralized zucchini to the skillet and toss to coat in the sauce. Cook for 2–3 minutes until just tender but still slightly crisp.
5. Finish the Dish: Return the cooked shrimp to the skillet and toss with the noodles. Adjust seasoning with salt, pepper, and more lemon juice if desired.
6. Serve Immediately: Garnish with fresh parsley and Parmesan cheese or nutritional yeast if desired.

Final Presentation/Serving Suggestions

Serve your Zucchini Noodle Scampi in shallow bowls, topped with a sprinkle of parsley and grated Parmesan. Add a lemon wedge on the side for an extra citrus burst. This dish pairs beautifully with a crisp green salad or a slice of garlic bread.

Nutritional Benefits

Per serving (based on 4 servings):

• Calories: 220
• Protein: 20g
• Carbohydrates: 6g
• Fiber: 2g
• Fat: 14g
• Vitamin C: 35% DV
• Potassium: 25% DV

This dish is high in protein, low in carbs, and packed with vitamins and antioxidants from the zucchini and parsley.

Grocery List

Produce

• Zucchini (4 medium)
• Garlic (4 cloves)
• Parsley (1 small bunch)
• Lemon (2–3)
• Optional: Cherry tomatoes

Seafood

• Large shrimp (1 lb, peeled and deveined)

Pantry

• Olive oil
• Unsalted butter (or vegan butter)
• Low-sodium chicken or vegetable broth
• Crushed red pepper flakes
• Salt and pepper

Dairy

• Parmesan cheese (optional)

Detailed Package Sizes

• Zucchini: 4 medium (about 1.5 lbs total)
• Shrimp: 1 lb, preferably wild-caught, peeled and deveined
• Broth: 16 oz carton (you’ll use 1/2 cup)
• Olive oil: Standard 16.9 oz bottle
• Butter: 8 oz stick (you’ll use 2 tbsp)

Cooking Tips and Variations

• For extra flavor, add a splash of white wine to the sauce before simmering.
• Swap shrimp for chicken, tofu, or mushrooms for a different protein option.
• Use a julienne peeler if you don’t have a spiralizer.
• For creamier scampi, add 2 tbsp heavy cream or coconut cream to the sauce.