Shrimp Scampi with Zoodles

5 from 239 votes

Healthy Shrimp Scampi combines the classic flavors of the dish with simple swaps like using zoodles zucchini noodles instead of pasta for a lighter meal!

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Shrimp Scampi gets a healthy makeover in this easy-to-make low carb weeknight meal. My version of the healthy shrimp scampi is full of healthy ingredients and packed full of the flavors of the traditional dish, but lighter in calories and fat.

Healthy shrimp scampi made with half pasta and half zucchini topped with lemon slices
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What is healthy shrimp scampi all about?

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.

The dish comes together beautifully and quickly with shrimp and zucchini noodles instead of traditional spaghetti. It’s low in carbs, high in protein and so simple to make anytime you’re looking for a quick healthy meal with a bright taste.

And don’t forget that shrimp is a healthy protein that’s low in calories and has key vitamins (like B12) that our bodies need to feel good. So we’re essentially just flavoring that shrimp with some butter and garlic, and tossing it with zoodles.

Two servings of the recipe

How to make healthy shrimp scampi

Making this healthy shrimp scampi involves two parts: 1) preparing the zoodles and 2) cooking the shrimp. Then it’s about combining everything together and enjoying it pronto!

How to make zoodles

Zoodles is basically what happens when you use a spiralizer to make noodles from zucchini. You will need a tool like this spiralizer in order to shred the zucchini in a way that looks like noodles. Many gadgets will have various settings so you can select the size of zoodles you’re looking for, from thin strands similar to spaghetti to thicker strands similar to fettuccine. You can also use a standard vegetable peeler, which will usually result in wider shaped zoodles

Bowl of zucchini noodles or zoodles before cooking

How to cook the shrimp

If you’re looking for the best taste and texture for cooking shrimp, try my method. Start by heating butter in a pan, then adding minced garlic and crushed red pepper. This helps to develop the garlic and pepper flavor, while also infusing it into the melted butter.

When the garlic becomes fragrant, add the shrimp, and season with salt, pepper and paprika. Cook it just long enough for the shrimp to turn pink and opaque. You want to avoid the shrimp curling up too much, which means that the shrimp is drying out.

Collage of a pan with the olive oil, garlic and pepper and then adding the shrimp

Here’s what the shrimp will look like when you’re done cooking it. You want it to look pink, plump and juicy without being too dry or shriveled.

Cooked shrimp in the pan

How to finish the shrimp scampi

Now you want to remove the shrimp from the pan and set aside in a bowl while you make the sauce. When you do so, leave whatever juices released from cooking the shrimp in the pan. Then, add vegetable broth, red wine vinegar and lemon juice to those juices, scraping down the browned bits as you cook. Bring to a boil and then cook for a couple more minutes until the sauce reduces. That’s your signal to add the zoodles and cooked shrimp back in the pan, and toss everything together.

Alternatively, you can keep the shrimp in the pan while you make the sauce, but just make sure to add the liquid earlier to avoid cooking the shrimp for too long.

Collage of the sauce as it gets thicker

When you add the zoodles and shrimp back in the pan, just give everything a gentle toss enough to warm the noodles and combine all the flavors.

Collage of the noodles over the sauce, then the shrimp getting added to the noodles

After you finish cooking the healthy shrimp scampi, squeeze some fresh lemon juice on top to add a bright fresh flavor. And you can also grate some parmesan cheese on top.

Final dish with all the ingredients mixed together in the pan

Tips for making healthy shrimp scampi

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Two servings of the recipe

Frequently asked questions

How do you thicken shrimp scampi?

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.

How many calories are in shrimp scampi?

My healthy shrimp scampi dish cuts down on a lot of fat and calories that are in the traditional version but with double the amount of shrimp. This recipe makes enough for six healthy servings, and each serving is about 250 calories.

What can you serve with shrimp scampi?

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 tossed salad or a side of sauteed greens. Garlic bread is always a good option too!

One plate of healthy shrimp scampi

For more healthy pasta dishes:

This healthy shrimp scampi such a great dish for an easy and quick weeknight meal. Full of veggies and delicious fresh and summery flavors, this lightened up version that’s loaded with “spaghetti-like” zoodles is a hit with the whole family!

If you’ve tried this healthy-ish feel good Healthy Shrimp Scampi recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Healthy Shrimp Scampi with Zucchini Noodles

Healthy Shrimp Scampi combines the classic flavors of the dish with simple swaps like using zoodles zucchini noodles instead of pasta for a lighter meal!
5 from 239 votes
Servings 5 servings
Calories 251
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
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  • 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 salt and pepper and paprika; cook until shrimp turns pink, 2-4 minutes, depending on their size, and remove with a slotted spoon.
  • Add the vegetable broth, red wine vinegar and lemon juice to the sauce leftover in the pan, scraping the sides, and cook until sauce thickens slightly.
  • Turn off heat, then toss the spiralized zucchini with the shrimp to warm slightly. Serve with Parmesan cheese and fresh parsley, if desired.


Storage: Store any leftovers in an airtight container. They will last about 2-3 days in the fridge. However, the zoodles will absorb a lot of liquid by the second day, so it’s best to enjoy this the same day


Serving: 1g, Calories: 251kcal, Carbohydrates: 5g, Protein: 39g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 469mg, Sodium: 1557mg, Potassium: 478mg, Fiber: 1g, Sugar: 3g, Vitamin A: 652IU, Vitamin C: 29mg, Calcium: 285mg, Iron: 4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Italian
Course: Main Course
5 from 239 votes (229 ratings without comment)

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Recipe Rating


  1. Katie says:

    This is the quickest meal I have ever made! Plus it is delicious. I used high quality butter and I would recommend doing so for optimal flavor. We will definitely be making this again.

    1. Yumna says:

      So happy you loved this one, thank you!

  2. Susan says:

    Can you tell me how much spaghetti you use when you do the 50/50 of veggie/pasta?

    1. Yumna Jawad says:

      I would do roughly 1 zucchini and 8 ounces of pasta!

  3. Matt says:

    This dish was amazing! My gf and I gave it 5 stars! We shared it on our Instagram as well!

    1. Yumna Jawad says:

      Thank you! I love that!!

  4. Renee says:

    This recipe is delicious . I basically followed it to the T. Only miss step was I was out of red wine vinegar- I did some Miran cooking wine and some tarragon vinegar- it was delicious just the same. I used fresh zucchini noodles. I will definitely make again

    1. Yumna Jawad says:

      Thank you so much! I’m glad it still worked out that way. Yay!!

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    1. Yumna J. says:

      Wow, thank you so much! That truly means a lot!!

  6. Cathy says:

    Awesome meal!! Everyone loved it!
    Thank you so much

    1. Yumna J. says:

      Yay! Thank you!!

    2. Angela says:

      I wanted to know if this recipe can be made for two? My husband and I are now empty nesters in our early sixties and I have never made small meals since I was 16 when my mother became ill.

      1. Yumna Jawad says:

        Yes, it can be! All you need to do is move the toggle next to the number of servings to two.

  7. Hollie says:

    Will it work with white wine like traditional scampi instead of red wine vinegar?

    1. Yumna Jawad says:

      Yes absolutely!

  8. Carmen says:

    Lovely, quick and deliciously healthy dinner! Thank you! I used yellow zucchini so it looked like pasta!

    1. Yumna Jawad says:

      Nice!! Love that idea and so glad you enjoyed the recipe!

  9. Lauralala Thomson says:

    So good!

    1. Yumna Jawad says:

      So glad you liked it!

  10. Krystal says:

    Amazing! I really enjoy all of your recipes!!

    1. Yumna Jawad says:

      So glad to hear it! Thank you so much!

  11. Asya Jones says:

    It was really tasty and easy to make. I’m a beginner and it still came out awesome. Thank you!

    1. Yumna Jawad says:

      So glad to hear it. Thank you!

  12. Madelyn says:

    Do not use 1/2 C of red wine vinegar!

    1. Yumna Jawad says:

      Oops…typo! I updated to 1/4 cup. Thank you!

  13. Carol says:

    Can you tell me appx how many cups of zoodles should be used? ( if buying pre-spiralized)

    1. Yumna Jawad says:

      Each zucchini makes about 3 cups of spiralized zoodles. Since I used 3 zucchinis, you can use up to 9 cups, but it’s not necessary to use the full amount. You’ll just have extra sauce.

  14. rebecca Ainsworth says:

    love it. My Husband and I really enjoy this meal. Would recommend to anyone this recipe.

    1. Yumna Jawad says:

      So glad to hear you and your husband enjoyed it! Thanks so much for sharing 🙂

  15. Liz says:

    This was super easy to make and very delicious! Rating it 4 starts because it was a little tangy/sour for our liking. I would reduce the amount of vinegar if I made this again!

    1. Yumna Jawad says:

      Thanks for the feedback! I’m glad you enjoyed it still 🙂

  16. Ali says:

    Simple and awesome.

    1. Yumna Jawad says:

      Yay! Thank you!