Skinny Shrimp Scampi with Zucchini Noodles

from 39 votes

Skinny Shrimp Scampi with Zucchini Noodles Recipe

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.

Skinny Shrimp Scampi with Zucchini Noodles Recipe

Gone is the butter. Gone is the pasta. Gone is the white wine. Wait. I can’t. I just can’t do it …

Skinny Shrimp Scampi with Zucchini Noodles Recipe

I can sub olive oil for butter and zucchini noodles for pasta until the cows come home. But the wine? The wine must stay.

Skinny Shrimp Scampi with Zucchini Noodles Recipe

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.”

Skinny Shrimp Scampi with Zucchini Noodles Recipe

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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
Skinny Shrimp Scampi with Zucchini Noodles Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings


  • 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


  • 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!


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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4.83 from 39 votes (12 ratings without comment)

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Recipe Rating


  1. 5 stars
    I make this dish all the time! My husband and I try to eat low carb meals most of the time because he is a T2D. This dish is one of our favorites. It’s quick, easy, and very flavorful. I do double the sauce and zucchini noodles from the original recipe but that’s just because we love it

  2. 5 stars
    My mouth really wattered to read your recipe. I made it exactly as directed, and it was moist and tasted fabulous! Thank you for this wonderful recipe! Thanks!

  3. 5 stars
    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!

  4. 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!

  5. 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.

  6. 5 stars
    Made this tonight, sooo good! Will definitely make again. Added a little ramp butter I had on hand, yum!

  7. 5 stars
    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!

  8. 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.

  9. 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.

  10. 5 stars
    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.

  11. 5 stars
    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.

  12. 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

  13. 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

    1. Hi Brittney! Any kind of white wine will work so use whatever you like best, but I prefer a sauvignon blanc.

  14. 5 stars
    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!

  15. 5 stars
    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!!

    1. Hi there, Amy! I’ve never weighed the zucchini noodles, so unfortunately I can’t guide you on how many ounces you’ll need.

  16. 5 stars
    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!

  17. MYour recipes are fabulous. I’m
    On a low carb eating plan and that zuchini with shrimps was awesome. I have an apparatus that makes the zuchini into spaghetti. It was so delicious. I added a bit of Parmesan cheese on top. Thank you

  18. Made a version of this today. Fried garlic in olive oil for a minute.. added spiralized zucchini and cooked until slightly soft. Used slotted spoon to remove this to a plate. Continued to cook down the juice left from the zucchini and added 1/4 cup hoisin sauce, 1 Tblsp rice wine vinegar and 3tsp of soy sauce. Also added ( frozen ) shrimp. Boiled down until quite thick and shrimp are cooked through ( this took longer than it should since my shrimp were frozen… next time I will use thawed or fresh). Added back the zucchini with garlic. Heated through… tossing all together. Salt and pepper to taste. Absolutely delicious!!

  19. 5 stars
    YUMMY!! Made this for dinner tonight. Substituted EVOO for butter, just as good and lower calories. Took the middle portion, seeds and all of zucchini and cooked it in juices after cooking noodles and added it to dish. Used frozen shrimp, just cooked it longer about 5-6 min total and tails were easier to pull off once cooked.

    1. Hi Ashley! Any kind of white wine will work so use whatever you like best. I prefer a sauvignon blanc. :)

  20. 5 stars
    Made this dish tonight and it was fabulous!! Used frozen shrimp and left out the wine. Healthy and delish!

    1. Hi Erika! You can adjust the ingredient measurements by hovering your cursor over the SERVINGS above and sliding the bar right or left.

    1. Hi Danielle – If you cook this dish, you can save it for a day in the fridge in an airtight container.

  21. 5 stars
    Made this tonight for dinner. It was delicious!!! Light and zesty, full of flavor!! This has earned a place in the regular rotation!!

    1. Hi Emma! I’ve never tried freezing this recipe, so I can’t say with certainty how the de-frosted results would taste. Let me know if you try it!

  22. 5 stars
    Made this for dinner tonight and omg it was delicious. Thank you for the recipe! So flavorful and quick. My new go to meal

    1. Absolutely! You can save it for a day in the fridge in an airtight container. If you’re meal-prepping this to save all week, I recommend making the recipe and sautéing the zucchini noodles separately, then combine the noodles and sauce/shrimp right before eating it.

  23. Hi I would really like to try this recipe but I want to know where you got the mandolin to cut your zucchini with? I bought one but it was very cheaply made.

  24. 5 stars
    This is one of my favorite gluten-free recipes! It is delicious and I feel great about eating it. Thank you so much for posting such an easy but wonderful recipe! P.S. I love your recipes and think you are hilarious!

  25. 5 stars
    Made this for my family tonight. Delightful. My teenagers loved it! Nice to have them rave over something nutritious. Thank you for sharing.

  26. 5 stars
    I made this meal last night and my husband and I both loved it. Thanks so much for the recipe. I will definitely be making it again.

  27. looks delicious! Trying this soon. Which spiralizer did you use to achieve that uniform size. My zoodles are messy!

  28. 5 stars
    I made this tonight for dinner for my son and husband. It was a big hit. I loved the fact that the noodles still held on to their crunch a little and weren’t mushy. It was delicious. Thank you. Will be using zucchini noodles for more recipes,

    1. This looks excellent! I always look for Zoodle recipes this time of year, especially with Shrimp or seafood! Can’t wait to try it tonight, thank you for posting this!

  29. 5 stars
    My husband made this dish and it was delicious! Fast, fresh and flavorful – all the things we love about any recipe. We will definitely be making this again and again!

  30. So easy and so delicious. Made it just as written and I’m glad I did. Will be making this again and again.

  31. So deliciously amazing! Full of flavour despite so few ingredients.
    I just bought a spiralizer and this was our inaugural meal using it. Thank you for a fab recipe!!

    1. You are so welcome, Dawn! I’m thrilled you enjoyed the recipe and I hope you continue to enjoy your new spiralizer!

  32. Cooking this as we speak! So excited! The plus for using win.. I get to drink the rest of the bottle. ;)

  33. Excellent and delicious! I made this dish for my husband and he can’t stop raving about how flavorful this dish really is. Thank you again!

  34. This was so good! The only thing I substituted was dried garlic because I ran out of fresh, but it came out perfect! I’ll definitely be making this again :)

  35. Very simple and tasty, I didn’t have wine so I used hard cider. It worked great!! I also added artichoke for extra flavor:)

    1. Hi Ashley! If you cook this dish, you can save it for a day in the fridge in an airtight container. One recommendation would be to make the recipe and just sauté the zucchini noodles separately, then you could combine the noodles and sauce/shrimp right before eating it.

  36. Great recipe for a newbie to spiralizing squash and zuchini. The only thing that was complicated for me was the serving size as it was in metric. Why not use the US Standard measurement system. I’m on weight watchers and need to know the serving sizes without having to convert them.

    1. Thanks, Janis! Calculating how many cups of zucchini noodles can be tricky and inaccurate since it’ll vary greatly on how tightly you pack them when being measured. So we opted for a grams measurement and also include that the recipe makes 4 servings, so if it’s easier for you, you can just divide the recipe into 4 equal parts. Hope this helps! :)

  37. I just bought wolf gang puck electric spiralizer and I can’t wait to use it on this recipes for dinner tonight can I substitute chicken or steak instead of shrimp. I hate shrimp. Thank you for sharing your recipes

    1. Hi Savannah – We are working on providing calories and other nutritional information for our recipes. Stay tuned!

    1. Hi there, Ashley – We are working on providing calories and other nutritional information. Please stay tuned!

  38. One of the best things I’ve eaten in a long time and I don’t feel disgusting afterword. 10/10 would recommend!

    1. Hi Geraldine – That should work if you cut the fish into 1-inch pieces before adding to the pan. Let me know if you give it a shot!

    1. So glad you enjoyed the recipe, Margarita! And we’re working on providing nutritional information. Stay tuned!

  39. This was amazing, just made it tonight for dinner. I left out the wine and it still tasted great (I’ll add it next time!). I also sprinkled a little grated parmesan cheese on top.

    Look forward to trying more of your recipes! Bon appetite!

  40. before the last step when all are combined did you cook the zucchini prior to the last step and if so, how long

  41. delicious! thanks for a great recipe. this would be great with an orange mashed side dish, like sweet potato or squash.

  42. interesting menu , thx, but how much of white wine and lemon can we use for noodles. and is it ok to use white wine and lemon on . it wont be fire?

    1. Hi there! Just as the recipe states, use 1/4 cup white wine and 2 tablespoons freshly squeezed lemon juice. Hope that helps to clarify!

  43. Interested in your recipes but can’t eat them until nutritional values are provided due to counting macros for training purposes. Hope to see them some time in the very near future. Thanks.

    1. Hi Bernie! Yes, spiralize your zucchini to form zucchini noodles before adding them into your sauté pan to cook. Hope that helps to clarify!

  44. Tried your recipe & I loved it! First time having zucchini noodles & I have to say they were good! Thank you for sharing this delicious meal!

  45. Made this for dinner tonight with sweet potato noodles, just because we happened to have them. Delicious! Both my hubby and I loved it. Just eyeballed all ingredients that went into it instead of measuring. Super easy, one pot recipe. Pinned it so I can make it again!

  46. Made this tonight and it was delicious! I added mushrooms as well and substituted veggie broth for the wine. Thank you!

  47. I have been told that the Zuchinni noodles don’t freeze well – haven’t tried it – only what a co-worker told me.
    Not a big pasta eater but love love love the zoodles!

  48. Just made zucchini noodles and loved them…I definitely recommend them…looking forward to making the stir fry…Thank you for the recipe.

  49. How well does it reheat? Are leftovers an option for lunch the next day with these “noodles” or are they too soggy the next day to zap at the office?

    1. Definitely! Leftovers taste great and should be stored in an airtight container in the fridge before reheating.

  50. This maybe a crazy question, but the wine, is it just real white wine, or white wine vinegar to cook with/

  51. Hi I’m new in this kind of recipes (healthy) and here in Puerto Rico people don’t know the difference between a cucumber and a zucchini (myself included) that’s why I bought the cucumbers instead…will it work with this recipe? I know they hold a lot of water but do you recomend something so the noodles dont get…I don’t know…soggy or watery??… Thank you!

    1. Hi there! If you do use cucumbers, I wouldn’t recommend cooking them at all, but rather serving this more like a salad over cucumber noodles. Hope that helps!

    2. Yes, when possible spirilize your noodles the night before, wrap in a clean kitchen towel and store in the refrigerator overnight. (Otherwise do the same thing for at least 15 minutes before you use). You can store the noodles for at least a couple of days in the frig so that you always have well drained noodles on hand.

  52. What kind of white wine do you recommend? I have a bottle of reisling that’s open but I usually use a dry. Will a sweet work?

    1. Hi Amanda! It’s hard to measure how many cups because it depends on how tightly packed the zucchini noodles are.

  53. We had high hopes for this recipe but my wife and I were not fond of the lemon/white wine flavor of the zucchini noodles. Shrimp was good though!

  54. Hello if I don’t serve it immediately n serve it in a couple hours with the juices dry out or something ?

    1. Hi there! It should still be very moist but I’d definitely not recommend leaving seafood out for too long for food safety concerns :)

  55. Been meaning to try Zucchini Noodles for a while, so made this today with mushrooms and snap peas added with the shrimp :) Big thumbs up from my household! Thanks for the recipe and the tips on how to make the noodles without a spiralizer :)

  56. You can’t go too far wrong with this he loves to zucchini and shrimp going to the store immediately

  57. Made this tonight. Substituted the white wine with chicken broth but did not skimp on garlic or crushed red pepper. This turned out awesome. Looking forward to trying other recipes!

    Thank you for a real treat!

  58. Kelly, first I have to say a huge “thank you”. I’ve been following you for at least a year. I lost 106 lbs by dieting and your recipes have been a blessing for me. I usually don’t comment, but this time I had to. I had your Shrimp noodle dish last night and substituted the white wine for low calorie white grape juice and it was AMAZING. It’s hard to find delicious meals without the calories, but you have hit this one perfect. It will be a constant meal for me. Keep up the great work, so shy people like me actually come out of our shell… Lol. THANK YOU !!!

    1. Hi Joyce! Wow! Thank YOU so much for taking the time to share such a wonderful comment. I am so glad you are enjoying Just a Taste. Huge congratulations on your weight loss!

  59. The zucchini likely cooked too long, or maybe the shrimp was frozen when you cooked it? I used already cooked and frozen shrimp from Costco, so I dumped the moisture before added the oil and chili flakes.

  60. My husband and I made this for dinner one day last week and it was SO good! And easy! We will definitely be making this more. We had enough left over that I had a cold pasta salad for lunch and it was just as good.

  61. The seedless mango would work fine, as long as its not too mushy and ripe… It’s like trying to spiralize a pear versus a tomato: the latter is impossible.

  62. Any idea how this would save? I usually prep my dinners Sunday night, to eat through Thursday night. I’m scared the zucchini would turn to mush. Thanks!

    1. Hi Kalise! The zucchini may get a bit soggy, but one recommendation would be to make the recipe and just sauté the zucchini noodles separately, then you could combine the noodles and sauce/shrimp right before eating it.

  63. oh. I tried this recipe.. instead of pepper flakes I putted ginger and sesame seed spice mixture… it was delicious, I mean delicious base on health recopies…. but one thing you have to get use to it…

  64. My first attempt to make zucchini noodles and I have to say – a huge success! Thanks for sharing this truly wonderful summer dish!

  65. I love zucchini noodles, but my favorite part of this recipe is the sauce. Everyone I know just makes their scampi sauce with just butter and garlic, but the wine adds just the right amount of tang and sweetness. This will be a new favorite quick dinner recipe in my house.

  66. Just made this although I did use a tablespoon of butter along with the olive oil, Perfect combination of flavors. Excellent!!! Thank you for a great recipe.

  67. I am relatively new to the low-carb life (20 lbs gone so far!), and stumbled upon this recipe. I made it, exactly, and it was really amazing! So good, in fact, that my husband, who is not following any diet, ate all the leftovers. Thank you!

  68. Made this tonight and LOVED IT!! Added cherry tomatoes, mushrooms and fresh basil. Topped with parmigiana cheese before eating. AMAZING!!

  69. I guess you could always look up what number of calories each part of the recipe is. For example, according to google, one medium sized zucchini has round 33 calories. If you used 3 in your recipe, I would say that is around 99-100 calories alone. 100 grams of shrimp is 99 calories. White wine (depending on the brand) is around 120 calories. A quarter cup of lemon juice is around 15 calories. The garlic and parsley are very very low in calories. I’d say 10 ish for both.

    I’d be willing to bet that if you were to eat all of this yourself (even though it makes 2 servings) you’d be eating 350ish calories. If you spit it in half obviously it would be less.

    It only took me 3 minutes to find this information. You can do it too!

    1. HI Annette! I didn’t use a spiralizer for this recipe. I used a mandoline with the julienne blade.

  70. Looks great! I love the zucchini noodle idea. I’m always looking for a low carb/no carb option.

  71. I don’t think that you can. Zuchini have a tendency to get watery and mushy, when you freeze them.

  72. I tried the zucchini shrimp receive…looking to keep up my weight loss….Did not plan on liking it so much…Just trying to get use to making things more healthy…not only did I love this…but my husband as well…It is so good….and am making it again tonight…..I had never ever heard of Zucchini noodles…but sure do enjoy them…going to look for some more great receives on your site..thank you..for this great receive…

  73. i tried this tonight it turned out so good I added a little Italian seasoning to it and made a low fat Greek salad on the side it was delicious!! Thanks for the recipe I’ll be making this again!!!

  74. I just have a question: what if someone doesn’t like zucchini? Is there any alternatives I could use for the noodles? Please reply soon! Thanks!

    1. Hi Jessie – You can make a variety of veggie noodles depending on what you prefer. You could sub carrot noodles for the zucchini in this recipe.

  75. Hi! Came across your recipe and tried it tonight. Although the flavor was very good, it came out soupy! Had to serve in a bowl with a spoon! Is it supposed to be this way?

  76. Thanks for the delicious recipe. Both my husband and I loved it! Loved it so much I put it on my blog!

    1. Hi Letitia! You can use broth (chicken or veggie), but it won’t end up with the same taste. Hope that helps!

  77. This dinner took me 10 minutes to prepare and was SO good. I literally licked the plate clean (thank god for living alone at times like these). Thanks so much for sharing this, it’s becoming a staple for weekday dinners.

    1. Hi Jonesha – They’re soft, almost exactly like the consistency of al dente pasta (just as long as you cook them for a short period of time). Enjoy!

  78. What are the nutritional values? I am getting frustrated with “skinny” recipes and there aren’t any info on that. Not just you, seriously I have to go to a recipe builder website to get a lot of the “skinny” on recipes.

    1. Hi Rhonda – I am not a certified nutritionist, so I do not provide calorie counts or nutritional info for any of my recipes, as I wouldn’t be able to guarantee it’s 100% accurate.

  79. I made this last week. My kids don’t eat shrimp so I used chicken. It was so good I am making it again tonight. :) Thanks for the recipe. Simple and healthy!

  80. Is there a sub for the white wine? The reason I ask is because I don’t normally cook with it and I don’t want to have to purchase it and it go to waste. It looks great.

    1. Feel free to use chicken or vegetable stock, Tammy! You may just have to adjust the seasonings (salt and pepper) then slightly.

  81. Just broke out the spiralizer I got for Christmas for this recipe. Amazing! My husband and I both loved the fresh flavor of this dish. Will definitely make again.

  82. This looks very yummy. Looking forward to trying it. I just don’t understand the big thing of people thinking that butter is fattening. It is actually a recommended oil for you (grass fed, not factory raised) and has been shown in recent scientific studies to not raise cholesterol nor does it cause heart disease or make you fat.

  83. This recipe is delicious. I strive to cook healthy and flavorful foods and this delivered. The red pepper flakes should be used – it’s small amount that gives the sauce some breadth. It enhances the citrus flavor.

    I added grape tomatoes (halved) for color and nutritional value, and the result is awesome. I will definitely make this again.

    *Just a side note: this was only 2.5 servings (for 2 adults). I used 2 medium zucchini, and next time will use 2 large to have more balanced ratio of shrimp to pasta.

    1. Hi Jenelle! I used one of my favorite whites, Santa Margarita Pinot Grigio, since I was also drinking it with the meal. Any varietal will work!

  84. My husband and I felt quite spoilt eating this simple but exquisite meal with a glass of wine. Thank you for sharing this recipe :)

  85. We got a spiralizer for Christmas and have just christened it with this amazing recipe. Deceptively simple but so delicious. I lost my taste last year so eating is a challenge now but this ticked all the boxes – I got heat and sour and the wonderful textures. Thank you so much – your website is now our go-to place!

  86. Made this tonight and it totally exceeded my expectations! This was absolutely delicious & took less than 30 mins. No Mandolin so I ended up using my julienne blade on my potato peeler for the noodles. They turned out great! I was using frozen shrimp so I seasoned them with some zesty salt mix, garlic & chili powder. I also added a little fresh Parmesan at the end and used cilantro instead of parsley. My husband usually hates zucchini & even he loved it. This is going on my dinner menu for sure! Thanks for the great (& healthy) recipe!

  87. Simply delicious!! Would not change a thing in recipe.
    Did not let the fact that I don’t own a zuccini slicer stop me. A large knife was the charm.

  88. I’m always happy when I see a zucchini-based recipe like this one. Unfortunately, I don’t really like shrimp. Can you recommend me some meat types which are also good for this recipe (like chicken or beef)?

  89. This looks fabulous! I love both shrimp scampi and zucchini noodles, so this looks perfect to me! Thanks for sharing!

  90. Just tried it last night and they were AMAZING! I am definitely adding more Zucchinis in there. Thanks for this wonderful creation my husband loved it.

  91. Great recipe, making it soon. I’m curious with spiralizer, do you think seedless mango will work with it too or it only works w/ long vegetables like zucchini and carrots? Thanks!

    1. Hi Ela! I’ve never tried spiralized a seedless mango, so I can’t say with certainty if it’d work or not. Let me know if you try it!

  92. Made this for dinner tonight, it was awesome. Just added a little Parm. cheese when dished. It’s a do over

  93. I made this today and it is Delish…..and easy. Went by the recipe except I added mushrooms (I love Mushrooms) and added the zucchini at the very last minute to keep it a bit crunchy…really really good.

  94. Can you prep this and freeze it? I would really like to make this ahead of time and enjoy it!

    1. Hi Rebecca! I’ve never tried freezing this recipe, so I can’t say with certainty how the de-frosted results would taste. Let me know if you try it!

  95. Made this last night! it was wonderful fresh and brought the left overs for lunch today! reheated it still tastes delicious!

    1. I use both, Lacey! In this recipe, I used the mandoline, but I’ve also made it with the spiralizer. Both work great!

  96. In Australia we mostly use Prawns (Yabbies) which are about 6 inches long and make for a solid meal when matching them up with zucchini noodles and a nice creamy sauce. I will definitely adapt your recipe for these Godzilla shrimp.

  97. I have a variety of kitchen gadgets, including a mandoline but my mandoline lacks the attachment to make noodles. Will have to look for one now. This recipe looks super yummy and healthy!

  98. We made this dish for dinner tonight. Added about half cup of frozen green peas, used chicken stock instead of wine. Superb dish. Won major accolades from my better half. Thank you for this recipe. Can’t wait to try other veggies and / or combinations. You deserve a medal for this one. :)

  99. Shrimp scamp has always been one of my favorite dishes. My daughter just game me a spiralizer for my birthday so I cannot wait to make this !

  100. another healthy and delicious recipe.. definitely will be adding this to my meal planning for the week. love it, thanks!

  101. What is the tool used to get the zucchini noodles?

    Everything about this recipe sounds delicious!!

    Thank you.

  102. ah! shrimp scampi is one of my favorites! What a great idea with the zucchini noodles! I have to try this!

  103. I love zucchini noodles and one of my first blog posts in early 2009 was spiralized zuke noodles. It didn’t really catch on back then :) Love seeing your noodles, pinned!