Ultra-Creamy 20-Minute Shrimp Scampi Over Spiralized Zucchini

Name: Ultra-Creamy 20-Minute Shrimp Scampi Over Spiralized Zucchini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: 1 lb shrimp, peeled and deveined; 2 medium zucchinis, spiralized; 3 tbsp butter; 3 cloves garlic, minced; 1/4 cup white wine; 1 tbsp lemon juice; 1/4 tsp red pepper flakes; Salt and pepper to taste; 2 tbsp fresh parsley, chopped

Author: lia

Published: November 13, 2025

Jump to Recipe·Print Recipe

You know those nights when you want something fancy but don’t have the time (or energy) to make it happen? That’s exactly why I fell in love with this shrimp scampi over spiralized zucchini. It’s my go-to when I’m craving restaurant-worthy flavor without the hassle—ready in just 20 minutes! The garlicky, buttery shrimp paired with light zucchini noodles feels indulgent but won’t weigh you down. Trust me, this dish is a game-changer. Even my pasta-loving husband didn’t miss the carbs. The best part? It’s so simple, you’ll wonder why you didn’t try it sooner.

Why You’ll Love This Shrimp Scampi Over Spiralized Zucchini

Let me count the ways this dish will become your new weeknight hero:

Light but luxurious: All the rich, garlicky flavor of classic scampi without the carb coma (sorry, pasta!)
Crazy fast: From fridge to table in 20 minutes flat – perfect for those “what’s for dinner?!” emergencies
Sneaky healthy: Zucchini noodles soak up that glorious butter sauce while keeping things fresh and light
Customizable spice: That pinch of red pepper flakes? Adjust it to make it as mild or fiery as you like
Impressive enough for company: Looks fancy but couldn’t be simpler – my little secret for last-minute dinner parties

Ingredients for Shrimp Scampi Over Spiralized Zucchini

Okay, let’s talk ingredients – and trust me, every single one matters here. I’ve made this dish so many times, I know exactly which tweaks make it sing. Here’s what you’ll need for that perfect garlicky-but-light magic:

1 lb shrimp: Peeled and deveined (I like 21/25 count – big enough to feel special but still quick-cooking)
2 medium zucchinis: About 7-8 inches long and 2 inches wide (look for firm, unblemished ones)
3 tbsp butter: The good stuff – real, unsalted butter makes all the difference
3 cloves garlic: Minced nice and fine (or pressed if you’re feeling lazy like I sometimes am)
1/4 cup white wine: Something dry and crisp – I usually grab whatever’s open in my fridge
1 tbsp lemon juice: Fresh squeezed, please! That bottled stuff just doesn’t have the same zing
1/4 tsp red pepper flakes: Or more if you like a kick – I often sneak in an extra pinch
Salt and pepper: To taste (I’m generous with both)
2 tbsp fresh parsley: Flat-leaf Italian parsley, chopped right before using (none of that dried stuff!)

Equipment You’ll Need

Don’t worry – you probably have most of this already in your kitchen! Here’s what I grab every time:

A spiralizer: My handheld one cost $15 and lives in my utensil drawer (though any type works)
Large skillet: Nonstick or stainless steel – just make sure it’s big enough for all that delicious tossing
Wooden spoon: For stirring without scratching pans (and testing shrimp doneness – my grandma’s trick)
Measuring spoons: That butter-to-wine ratio matters more than you’d think
Chef’s knife: For mincing garlic in under a minute (or 5 if I’m distracted)

How to Make Shrimp Scampi Over Spiralized Zucchini

Alright, let’s get cooking! This dish comes together fast, so I like to have everything prepped and ready before I turn on the heat. Follow these steps, and you’ll have restaurant-quality shrimp scampi in no time.

Preparing the Shrimp and Zucchini

First things first – pat those shrimp dry with paper towels (trust me, wet shrimp won’t get that nice sear). Give them a quick sprinkle of salt and pepper while you’re at it. Now for the zucchini – I spiralize mine right before cooking to prevent sogginess. If your noodles seem watery, just lay them on a clean towel and gently press out excess moisture.

Cooking the Shrimp Scampi

Heat your butter in the skillet over medium until it’s just starting to foam – that’s when you know it’s ready. Add the garlic and stir constantly for about 30 seconds until fragrant (don’t let it brown!). Toss in the shrimp in a single layer – they’ll need about 2 minutes per side to turn pink and slightly curled. Pour in the wine and lemon juice, letting everything simmer for a minute while the alcohol cooks off and the flavors meld.

Combining with Zucchini Noodles

Now the fun part! Add your spiralized zucchini to the skillet and toss everything together gently with tongs. You only need about 2 minutes here – zucchini noodles should be tender but still have a bit of bite. Sprinkle with fresh parsley right at the end for that pop of color and freshness.

Tips for Perfect Shrimp Scampi Over Spiralized Zucchini

After making this dish more times than I can count, I’ve picked up a few tricks that take it from good to “can I get seconds?” amazing:

Dry your shrimp well: Pat them thoroughly with paper towels – this helps them sear instead of steam in the pan.
Don’t crowd the pan: Cook shrimp in batches if needed so they brown instead of boil in their own juices.
Zucchini timing: Spiralize at the last minute and don’t overcook – 2 minutes max keeps them al dente.
Spice control: Start with 1/4 tsp red pepper flakes, then add more at the table if you like heat.
Use the wine you’d drink: That $4 cooking wine? Skip it. A splash of whatever’s in your glass makes all the difference.
Butter matters: When it starts smelling nutty and golden, you’ve hit the perfect flavor point.

Serving Suggestions for Shrimp Scampi Over Spiralized Zucchini

This dish is pretty stellar on its own, but a few simple additions can take it to the next level. I love pairing it with a slice of warm, crusty bread to soak up every last bit of that garlic butter sauce. A light side salad with lemon vinaigrette adds a fresh contrast, or you can keep it cozy with roasted asparagus. Perfect for any occasion!

Storage and Reheating Instructions

Got leftovers? No problem! Store your shrimp scampi in an airtight container in the fridge for up to 2-3 days. When reheating, go low and slow – I like to use a skillet over medium-low heat with a splash of water or broth to keep things moist. Avoid the microwave if you can – it tends to overcook the shrimp and make the zucchini noodles mushy. Trust me, gentle reheating is the way to go!

Shrimp Scampi Over Spiralized Zucchini FAQs

I get asked about this recipe all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):

Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or in a bowl of cold water for quicker results. Pat them extra dry before cooking – frozen shrimp tend to hold more moisture. I actually keep a bag in my freezer for last-minute scampi cravings!

What if I don’t have a spiralizer?
No worries! You can use a vegetable peeler to make wide zucchini ribbons, or even just slice them thin with a knife. It won’t be exactly the same texture, but it’ll still taste amazing with that garlic butter sauce.

Can I make this ahead of time?
Honestly? It’s best fresh. The zucchini noodles get watery if they sit too long. But you can prep everything separately – clean the shrimp, spiralize the zucchini, and mix the sauce ingredients. Then just cook it all when you’re ready to eat!

What wine substitute works best?
If you’d rather skip the wine, use chicken or vegetable broth with an extra squeeze of lemon. It won’t have quite the same depth, but it’ll still be delicious. Just avoid “cooking wine” – it’s way too salty!

How do I know when the shrimp are done?
They’ll turn pink and form a loose “C” shape – if they curl into tight “O’s”, they’re probably overdone. I always cut one open to check; they should be opaque all the way through with no translucency.

Nutritional Information

Just so you know, these numbers are estimates – your exact counts might vary depending on your ingredients (like how much butter actually stays in the pan!). But here’s the scoop per serving: about 320 calories, 28g of that gorgeous protein from the shrimp, and just 8g carbs thanks to those zucchini noodles. It’s got 18g fat (hey, good butter is worth it!) and 2g fiber to keep you satisfied. Not bad for something that tastes this indulgent, right?

Share Your Shrimp Scampi Over Spiralized Zucchini

I’d love to hear how your shrimp scampi turns out! Did you add extra spice? Maybe a splash more wine? Drop a comment below, rate the recipe, or share a photo of your masterpiece. Your kitchen stories make mine even better!