Skinny Shrimp Scampi Zucchini (Printable)

Tender shrimp paired with fresh zucchini noodles in a bright garlicky lemon sauce.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 4 medium zucchini, spiralized into noodles
03 - 2 cups baby spinach
04 - 2 tablespoons chopped fresh parsley
05 - 1/2 cup cherry tomatoes, halved

→ Aromatics & Flavor

06 - 4 cloves garlic, minced
07 - 1/4 teaspoon red pepper flakes
08 - Zest of 1 lemon
09 - Juice of 1 large lemon
10 - Salt and freshly ground black pepper to taste

→ Fats

11 - 2 tablespoons olive oil
12 - 1 tablespoon unsalted butter

→ Garnish

13 - 2 tablespoons grated Parmesan cheese

# Step-by-step Directions:

01 - Pat the shrimp dry and season lightly with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side, until just pink and opaque. Remove shrimp to a plate and set aside.
03 - Lower heat to medium. Add the remaining olive oil and butter to the skillet. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
04 - Add the zucchini noodles and toss with tongs for 2 to 3 minutes, just until tender but still slightly crisp. Do not overcook.
05 - Add the lemon zest, lemon juice, and cherry tomatoes. Toss to combine.
06 - Return the shrimp to the skillet along with any accumulated juices. Add baby spinach and toss until just wilted.
07 - Remove from heat. Stir in chopped parsley and adjust seasoning with salt and pepper as needed.
08 - Serve immediately, topped with optional Parmesan cheese.

# Expert Advice:

01 -
  • It's ready in 25 minutes, which means you can actually make this on a Tuesday without ordering takeout.
  • The shrimp stays juicy and the zucchini has that perfect snap that makes you forget you're eating vegetables.
  • One pan, barely any cleanup, and somehow it tastes like you spent hours perfecting it.
02 -
  • Zucchini noodles release water as they cook, so don't make this dish ahead or cover it while it sits—everything gets soggy within minutes.
  • The moment you see the shrimp turn opaque all the way through is the moment to pull them out; one extra minute and they'll be rubbery and you'll be frustrated with yourself.
03 -
  • Buy shrimp that's already peeled and deveined if you can find it—your hands and your evening will thank you.
  • Keep all your ingredients prepped and within arm's reach before you start cooking, because this dish moves fast and you won't have time to chop garlic mid-sear.
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