Skinny Shrimp Scampi with Zucchini Noodles

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.

Main Course

Skinny Shrimp Scampi with Zucchini Noodles

Enjoy a healthier take on a comfort food favorite with this quick and easy recipe for Shrimp Scampi with Linguine.

Author: Kelly Senyei

4.83 from 39 votes

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Print Recipe

Ingredients 

1x2x3x

• ▢ 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!

Nutrition

Calories: 209kcal, Carbohydrates: 5g, Protein: 25g, Fat: 9g, Saturated Fat: 1g, Cholesterol: 286mg, Sodium: 892mg, Potassium: 375mg, Fiber: 1g, Sugar: 3g, Vitamin A: 234IU, Vitamin C: 26mg, Calcium: 186mg, Iron: 3mg

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