This Shrimp Scampi Zoodles recipe is easy to make and bursting with bold, comforting flavor. Juicy shrimp are cooked in a garlicky, lemon-forward sauce that feels indulgent without being heavy. It’s the kind of dish that comes together quickly but still feels elevated—perfect for a cozy weeknight dinner or a relaxed at-home date night.
While this recipe can absolutely be made with traditional pasta, zoodles and other spiralized vegetables offer a fresh, lighter alternative. They soak up all the classic scampi flavors while keeping the dish lower in calories and feeling vibrant rather than weighed down. It’s a simple swap that lets you enjoy comfort food with a healthier twist.
A Short History of Shrimp Scampi
Shrimp scampi has its roots in Italian cuisine, where the word scampi originally referred to a type of small lobster found in the Mediterranean. In Italy, scampi were traditionally cooked simply with olive oil, garlic, and white wine. When Italian immigrants brought the dish to the United States, shrimp became the more accessible substitute, and butter was added to create the rich, garlicky sauce we now associate with shrimp scampi.
Over time, shrimp scampi became a beloved Italian-American classic, often served over pasta or alongside crusty bread. Modern adaptations—like using zoodles instead of noodles—reflect today’s focus on lighter, healthier meals while still honoring the bold, comforting flavors that made the dish so popular in the first place.
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Servings
4
Cook Time
7 minutes
Ingredients
2 tablespoons grapeseed oil, divided
2 teaspoons scampi seasoning blend, divided
1 pound shrimp, peeled and deveined
2 medium zucchini, spiralized
2 tablespoons chopped parsley
1 tablespoon grated parmesan
Preparation
Mix 1 tablespoon grapeseed oil and 1 teaspoon scampi seasoning blend in a nonstick skillet.
Add shrimp and toss in mixture.
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Heat skillet over medium heat.
Cook for about 3 minutes on each side or until pink and cooked through: 140°F.
Transfer shrimp to a plate.
Add remaining 1 tablespoon grapeseed oil and 1 teaspoon scampi seasoning blend to the now empty skillet.
Add the zucchini and toss in the mixture.
Sauté for 2 minutes.
Add the shrimp back to pan and cook until heated through.
Garnish with parsley and parmesan.
