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A lighter shrimp scampi meal
Shrimp Scampi gets a little update in this version with zucchini noodles – aka zoodles! This shrimp scampi is a full meal and full of healthy ingredients, tons of flavors of the traditional dish, but lighter in calories and fat.
The traditional shrimp scampi is all about the combination of garlic, butter, shrimp and white wine paired with pasta. To make my healthy shrimp scampi, I still use garlic, butter and shrimp, but I cook it with vegetable broth and swap the pasta for zucchini noodles. So there are less carbs and calories overall. It still has the essence of the original dish with a lighter, fresher flair.
Happy Cooking!
– Yumna
How to Make Shrimp Scampi
Recipe Tips
- Defrost the shrimp fully before cooking. It’s hard to find wild caught fresh shrimp in Michigan, so I buy it frozen. If you’re using frozen shrimp, thaw it with running cold water for a few minutes to remove all ice crystals. Then use a paper towel to dab it dry. This will limit the amount of water getting released when you cook the shrimp.
- Prep the zoodles before cooking the shrimp. Even though the zoodles go in last, you want to have them prepped in advance to avoid leaving the shrimp in the sauce for too long while waiting on the zoodles. It’s a quick cooking recipe, so it’s best to prep everything first and then cook, versus prepping as you go.
- Don’t overcook the shrimp. The shrimp only needs about 2-4 minutes total of cooking time. Cook only long enough for the shrimp to turn pink and opaque. If you overcook them, they can become tough and chewy.
- Use half zucchini noodles and half spaghetti. If you have picky eaters who are skeptical of the zoodles, try mixing them with spaghetti and peeling the green skin off the zucchini. This lets it blend right into the spaghetti, adding more vegetable servings without it being too obvious. I often do a 50/50 blend myself because I love having the mix of pasta and zoodles.
Serving Ideas
Because my shrimp scampi is served with zoodles, it is a really well balanced meal. For a bigger meal, you can serve it with a caesar salad or a side of sauteed spinach. Garlic bread is always a good option too!
Recipe Help & FAQs
Kept in the fridge in an airtight container, the shrimp will keep for 3 days. To reheat, you can warm the shrimp in a skillet over low heat. Just note that the zucchini will shrivel after being cooked and again after storage and reheating
I wouldn’t advise it since it’s tossed with zucchini which will get very soggy after freezing and thawing
Usually once you add the liquid to the browned bits and bring to a boil, some of the liquid will evaporate leaving a thicker sauce. If you want to make it even thicker, you can add one tablespoon of flour to the sauce, or mix in a tablespoon of cornstarch thinned with a tablespoon of water. Keep whisking until the sauce thickens.
More Pasta Recipes:
- Pesto Spaghetti with Shrimp
- Arrabiata Pasta with Shrimp
- Hummus Pasta
- Lemon Ricotta Pasta
- Pumpkin Pesto Pasta
- Butternut Squash Noodles
- Zoodles with Pesto
- Spaghetti Squash Shrimp Scampi
If you try this Shrimp Scampi with Zoodles recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Shrimp Scampi with Zoodles
Video
Ingredients
- 2 tablespoons unsalted butter
- 3 garlic cloves minced
- ¼ teaspoon crushed red pepper
- 2 pounds large shrimp shelled and deveined
- 1 teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ cup low-sodium vegetable broth
- 1 lemon juiced
- 2 tablespoons red wine vinegar
- 3 zucchini spiralized
- grated Parmesan cheese for serving
Instructions
- In a large skillet, heat the butter, then add the garlic and crushed red pepper and cook until fragrant, about 1 minute.
- Add shrimp to the pan and season with paprika, salt and pepper. Cook until the shrimp turns pink, 3-4 minutes, depending on their size, and remove with a slotted spoon and place on a plate covered.
- Add the vegetable broth, lemon juice and red wine vinegar to the pan, scraping the sides, and bring the sauce to a boil.
- Turn off heat and add the spiralized zucchini and the shrimp to the pan and toss together to warm with the sauce.
- Serve immediately with Parmesan cheese, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
You say use 2 lbs large shrimp, shelled and deveined and wild caught. Are they bought frozen and cooked already—or do you buy them frozen, shelled, deveined, and uncooked?
Hi there! I buy frozen wild caught shrimp that are shelled, deveined, and uncooked.