Shrimp Scampi With Zucchini Noodles

Shrimp scampi with zucchini noodles takes a classic recipe and reworks it into something light and fresh. Zoodles and olive oil replace the wheat pasta and some of the butter while adding a reason to love your veg again—by covering it with lemon and garlic, then piling shrimp on top. 

A blue plate topped with shrimp scampi with zucchini noodles.

Adapted from Molly Devine | Keto After 50 | Rockridge Press, 2021

Traditional scampi contains mostly butter, and while butter is healthy in moderation, it is all saturated fat. This version uses more olive oil than butter, making it heart-healthy, anti-inflammatory, and loaded with protein. The warm sauce will “cook” the zucchini without making it soggy, so be sure your zoodles are fresh.–Molly Devine


Don’t worry—we’ve got you covered. First of all, you can buy fresh spiralized zucchini (zoodles) in lots of grocery stores. But there are also ways to make zoodles for your recipes. A smaller tool, for those conscious of kitchen space, is called a julienne peeler—it looks like a vegetable peeler but with the inclusion of a special julienne blade. Finally, the oldest of all old-school devices, the mandolin, will slice up a mess of zoodles quickly and easily. It’s what we used in the old days before spirals were all the rage.

Shrimp Scampi With Zucchini Noodles

A blue plate topped with shrimp scampi with zucchini noodles.

My version of shrimp scampi replaces the wheat noodles and butter with zucchini noodles and good-for-you olive oil, making it anti-inflammatory, heart-healthy, and loaded with flavor.

Molly Devine

Prep 15 mins

Cook 15 mins

Total 30 mins

  • In a large skillet over medium-high heat, warm 1/4 cup of olive oil. Add the shrimp, sprinkle with salt and pepper, and sauté until the shrimp is just pink, 2 to 3 minutes. Using a slotted spoon, move the shrimp to a bowl and cover to keep warm.
  • Reduce the heat to low and add the remaining 1/4 cup of olive oil, butter, and garlic. Cook the garlic, stirring frequently, until softened and very fragrant, about 3 minutes.

  • Whisk in the wine or stock, red pepper flakes, and lemon zest and juice. Increase the heat to medium-high and bring to a simmer. Remove the skillet from the heat as soon as the liquid simmers.
  • Add the zucchini noodles, shrimp, and parsley to the skillet and give everything a good toss so everything is coated in the sauce.

  • Divvy between individual serving bowls and serve immediately.

Serving: 1portionCalories: 888kcal (44%)Carbohydrates: 14g (5%)Protein: 50g (100%)Fat: 70g (108%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 8gMonounsaturated Fat: 43gTrans Fat: 1gCholesterol: 603mg (201%)Sodium: 2961mg (129%)Potassium: 919mg (26%)Fiber: 4g (17%)Sugar: 7g (8%)Vitamin A: 1612IU (32%)Vitamin C: 78mg (95%)Calcium: 408mg (41%)Iron: 7mg (39%)

Originally published June 30, 2021

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