This Shrimp Scampi with Zucchini Noodles recipe is a quick and easy weeknight dinner idea!
A while back, a friend of Luke’s told him shrimp was his favorite food. Luke looked at me with quizzical eyes, and I knew what he was thinking before he said a word.
What is this shrimp food my friend speaks of and why haven’t I ever tried it??
That evening at the dinner table, we talked about shrimp and I told the kids we’d never had it because it wasn’t my favorite.
When it comes to food, there are a few things I’ve worked hard to teach my children. One is, when they don’t like a food, they use their manners and say, “It’s not my favorite.” instead of “YUCK!” or anything rude.
I was neutral in my assessment of shrimp and I promised the kids I’d let them try it soon.
Instead of making it at home, I took the easy way out and let them try it at a restaurant. 😉
Turns out, they both enjoyed shrimp.
One night, when we were having chicken for dinner, yet again, Meghan asked, “Why don’t you ever cook shrimp for dinner?”
“Remember? I told you it’s not my favorite.”
“What about that one thing you always say?”
Oh, yeah, that.
Another thing I’ve worked hard to teach my children is that sometimes you have to eat foods that aren’t your favorite. Sometimes I serve Luke’s favorite dinner that Meghan doesn’t love so much. Sometimes I serve Meghan’s favorite dinner that isn’t on Luke’s favorites list. We eat it anyway.
But what about when it’s not my favorite? She had a point.
Since 3/4 people in the family enjoy shrimp, I realized I should probably start serving it for dinner once in a while. I started practicing cooking shrimp and experimenting with shrimp recipes.
I found out that Shrimp Scampi is pretty darn good. Shrimp will probably never be my favorite food, but when you cook it in butter with garlic and dry white wine? Ummm…yeah, it works for me.
And why didn’t you guys tell me how quick and easy shrimp is to make? This Shrimp Scampi is a 30 minute dinner! The only reason it takes that long is because you have to take off the shells and devein the shrimp.
Instead of pasta, I served the Shrimp Scampi with zucchini noodles. If you prefer, you can use regular spaghetti. Let me show you the step-by-step of this easy recipe.
How to Make Shrimp Scampi with Zucchini Noodles
You’ll be cooking the zucchini noodles and shrimp scampi at the same time in two separate skillets.
Zucchini noodles are really quick and easy to cook. I just melt a little butter and sauté some garlic, then add the noodles and season them with salt and pepper. Toss with tongs until they are al dente, about 3-5 minutes.
Meanwhile, you’ll be making the shrimp scampi. After melting butter and avocado oil and sautéing garlic, you’ll add dry white wine, salt, and pepper.
Bring this to a simmer and let it simmer until the wine is reduced by half. Add your shrimp and let it cook until it just turns bright pink, about 2 minutes per side.
Stir in the parsley and lemon juice.
Serve the shrimp scampi and sauce over zucchini noodles!
If I like this recipe, I know all the shrimp lovers out there are going to LOVE it. Here’s the printable version for you! Please let me know if you try it.Print
Shrimp Scampi with Zucchini Noodles
- Total Time: 30 minutes
- Yield: 4 servings 1x
For the Shrimp Scampi
- 2 tablespoons butter
- 2 tablespoons avocado oil
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 3/4 teaspoons kosher salt
- freshly ground black pepper
- 1 pound large or extra large shrimp, shelled and deveined
- juice from 1 small lemon
- 1/3 cup chopped parsley
For the Zucchini Noodles
- 1 tablespoon butter
- 1 clove of garlic, minced
- 1/2 teaspoon kosher salt
- freshly ground black pepper
Shrimp Scampi Instructions
- In a large skillet, melt two tablespoons butter with the avocado oil. Add 4 cloves of garlic and sauté until fragrant, about 1 minute.
- Add the wine, 3/4 teaspoon kosher salt, a generous amount of freshly ground black pepper, and bring to a simmer. Allow to simmer until the wine is reduced by about half, two minutes or so.
- Add the shrimp and cook for 2 minutes per side, until they just turn bright pink. Stir in the parsley and lemon juice and serve over zucchini noodles (to be prepared at the same time–instructions follow).
For the Zucchini Noodles
- In a separate large skillet, melt 1 tablespoon butter. Add 1 clove minced garlic and sauté about a minute.
- Add the zucchini noodles, 1/2 teaspoon of salt, and a generous amount of freshly ground black pepper. Toss the noodles with tongs until they are al dente, about 3-5 minutes. Serve with shrimp scampi. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 402
- Sugar: 10 grams
- Fat: 19 grams
- Carbohydrates: 30 grams
- Protein: 31 grams
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You might also like this Chili Lime Baked Salmon Recipe! It’s another quick, easy, and healthy dinner idea.
I love pairing zucchini noodles with shrimp.
Hi, I’m not seeing where it says how many zucchini to use to make the noodles?
This just did not turn out well for me… the scampi had a awful bitter flavor that I could just not get over, and the flavors did not compliment each-other.
I’m sorry to hear that, Hannah. Lemon + butter + garlic is always a winning flavor combination for me. Perhaps your garlic was bitter because it was old? Or maybe your white wine wasn’t a great flavor? Whatever it was, I’m sorry you didn’t enjoy this.