Every once in a while, I find the need to detox from all the cheese-stuffed, chocolate-dipped, sprinkled-topped creations that graze these pages. And there seemed like no better time than the present to lighten the caloric load with a healthier take on a comfort food favorite: Shrimp Scampi with Linguine.
Gone is the butter. Gone is the pasta. Gone is the white wine. Wait. I can’t. I just can’t do it …
I can sub olive oil for butter and zucchini noodles for pasta until the cows come home. But the wine? The wine must stay.
So the great news is, you’ll have your wine, and when all is said and done, you’ll have spent just 30 minutes on this recipe for Skinny Shrimp Scampi with Zucchini Noodles. Now you have extra time to hit the gym. And by “hit the gym,” I mean “make No-Bake Chocolate Cookie Pops.”
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Find more inspiration for your zucchini surplus with additional quick and healthy recipes.
5-Ingredient Zucchini Fritters: Get the Recipe
Zucchini Noodles with Turkey Bolognese: Get the Recipe
Baked Parmesan Zucchini Chips: Get the Recipe
Disclosure: There are Amazon Affiliate links in this post.
Ingredients
- 2 Tablespoons olive oil
- 1 pound jumbo shrimp, shelled and deveined
- 1 Tablespoon minced garlic
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup white wine
- 2 Tablespoons freshly squeezed lemon juice
- 2 medium zucchini, cut into noodles (See Kelly’s Notes)
- Chopped parsley, for garnish
Instructions
- Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.
- Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.
- Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garnish with parsley and serve immediately.
Kelly’s Notes:
- To cut zucchini into noodles, use a mandoline or a spiralizer.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Made this tonight with fresh shrimp (I live in New Orleans and we’re fortunate to always have fresh shrimp in the markets) and didn’t have white wine so used 1 part white wine vinegar to 1 part water and it was SCRUMPTIOUS! We’ll definitely add to our go to quick, easy, and healthy meals!
Woohoo! I’m thrilled you enjoyed the recipe, Shelina!
I make this recipe often…it’s one of my favorites! If I don’t have wine on hand, I use chicken broth. My husband is type 2 diabetic and although zucchini isn’t one of his favorite vegetables, he loves this dish too! It really helps with that pasta craving. Thank you so much for this recipe!
You are so welcome, Renee! I’m thrilled you and your husband have been enjoying the recipe!
Very good!
I’m so glad you enjoyed the recipe, John!
Wow this was amazing. My fiance and his mom get heartburn all the time. I usually make zoodles with prego tomato sauce and ground Turkey or chicken. Right now my fiance is anti tomato because of what he has learned online. He is also on a diet. Found this recipe and everyone loved it. It tastes so healthy, delicious, and refreshing. I’m going to make this recipe many times. I’m writing it down on my recipe book for things to make. I really appreciate the time it took to show this on the site. Alcohol is not allowed in the house because of addictions in the past, but on the only one that didnt drink alcohol growing up. It was a nice way to add flavor to the dish and I could have a glass without them minding or getting triggered. They dont have that problem anymore. The dish felt luxurious.
I’m so glad you enjoyed the recipe, Zaida!
Made this tonight, sooo good! Will definitely make again. Added a little ramp butter I had on hand, yum!
I’m so thrilled you enjoyed the recipe, Molly!
Just tried this tonight with freshly picked spiralized zuchinni, basil and tarragon. Farmers market garlic, costco frozen shrimp and fresh lemon and apple cider vinegar instead of wine…. we forgot the wine….. but it was wonderful anyway!! Thank you for the wonderfully easy recipe and I can hardly wait to try it again with the wine!
I’m so thrilled you enjoyed the recipe, Sandy!
You said any broth instead of white wine, will chicken bone broth work. Need to use up some fresh zucchini from my garden but don’t like cooking with wine either. Not a wine drinker so never know what kind to use.
Hi Tiffany – It’s a very different flavor than white wine but it’ll definitely work!
Any time you’re using zucchini noodles you’ll get much better results by first squeezing out the water from them with paper towels.
I also use butter with this recipe for both flavor and Keto reasons.
I’m glad you’ve been enjoying the recipe!
I have made this recipe as written a couple of times now. It’s fairly easy to prep and tastes delicious. I love it. Thank you so much.
I’m so thrilled you’ve been enjoying the recipe, Kristin!
I used dry vermouth no white wine open, and didn’t want to use the wine we were having with the dinner. It was great.
Woohoo! I’m so glad you enjoyed the recipe, Ellen!
Hi…is there a substitute for wine? Love the recipe but don’t like cooking with it while making meals for the kids. I have no problem drinking the wine…lol
Hi Jennifer – Any type of broth would work great, too!
So delicious! This is such a healthy quick meal I will definitely make again. Thank you!
You are so welcome, Cassandra! I’m so glad you enjoyed the recipe!
This is delicious! I make it about once a month. I add butter too for Keto purposes. Thank you for posting.
I’m thrilled you’ve been enjoying the recipe, Monique!
What kind of white wine did you use, can it be any kind? I’m not new to drinking wine, but I’m new to cooking with it hahaha
Hi Brittney! Any kind of white wine will work so use whatever you like best, but I prefer a sauvignon blanc.
We just made this again. Soooo yummy!! The parsley as a garnish was delicious. Last time we used Parmesan as I didn’t have parsley. Definitely vote for following your recipe and using parsley. And we finished the white wine we opened to make it :) Five star recipe. Thanks!
You are so welcome, Lisa! I’m glad you’ve been enjoying the recipe! :)
I use zucchini noodles in most any recipe that requires pasta noodles!! You can buy these noodles in large tubs at Sams Club and keep them in your refrigerator for quick, portion sized meals!!
I have a 12 oz frozen package of zucchini noodles. Is that about the same as 2 medium spiralized zucchini’s?
Hi there, Amy! I’ve never weighed the zucchini noodles, so unfortunately I can’t guide you on how many ounces you’ll need.
Hi! I really love the recipe, thanks for sharing. But, I can not drink any type of alcohol, what else can I use instead of white wine. Thanks!
Any type of broth would work great, too!
Yas!
Great recipe! Enjoyed making this with my family.
Love hearing this, Candice!