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Every night, Ben and I try to spend few minutes reading for leisure. Most of the time, he reaches for the latest prize-winning nonfiction, and I opt for (surprise!) a cooking magazine. It suits us. He can count on me for an unending supply of fresh dinners like today’s Healthy Shrimp Scampi with Zucchini Noodles, and I can rest assured that he’ll always have an intelligent topic for us to discuss while we eat them.

Skinny Shrimp Scampi with Zucchini Noodles. Easy, low carb version of the classic pasta dish that can be made without wine. Recipe at | @wellplated

Well, except for that one time he was reading about a shipwreck in the Arctic Ocean, and I kept changing the subject. As someone who is freezing when the temperature dips below 68 degrees, I can only handle so much information about surviving amongst ice caps.

Meanwhile, on my side of the bed, the reading material is much warmer. The most recent magazines to land on our doorstep have been filled with gorgeous, glossy photos of a food group that is hitting its peak: VEGETABLES.

Summer is produce primetime. If you’ve been looking to incorporate more veggies into your diet, there could not be a better time of year (or a better recipe!) to begin.

Light Shrimp Scampi recipe without wine. Recipe at | @wellplated

The Making of Healthy Shrimp Scampi

Although I’m conscious of making sure we have vegetables at every meal, with the exception of hearty, main dish salads, I typically serve them on the side versus as the true base of the dish.

After a solid hour of ogling magazine spreads depicting epic, veggie-centric, farm-to-table feasts (including one prepared by the author of my latest cookbook impulse buy), however, I decided that it was time to take my vegetable game one step farther: zucchini noodles.

{Side note: have you ever noticed how many different shapes of glassware and dishware are used in those farm table photo shoots? Does every barn have a bottomless supply of custom pottery and mason jars just waiting to be placed at the table on a casual Tuesday night? If so, I’m a little jealous…of the supply, not the clean up.}

Back to Healthy Shrimp Scampi!

This healthy shrimp recipe a lightened-up, veggie-fied twist on classic shrimp scampi, a dish traditionally made with pasta, butter, lemon, more butter, garlic, and extra butter. I kept the essentials—the garlic, lemon, Parm, and, yes, the butter—but modified the amounts of each to make the recipe more balanced. (Sidenote: My Baked Shrimp Scampi and Garlic Shrimp with Quinoa are two other healthy shrimp recipes inspired by shrimp scampi!)

Healthy Shrimp Scampi with Zucchini Noodles. A skinny version of the classic, easy shrimp pasta dish that’s low carb and full of flavor! Recipe at | @wellplated

The biggest, most obvious healthy shrimp scampi swap is that I’ve replaced the traditional pasta noodles with zucchini noodles (a.k.a. zoodles) I made using this spiralizer. I am a relative latecomer to the sprializer game, but I am oh so happy to be here at last.

Not only are the zoodles a healthy, low-calorie, and low-carb option to replace pasta, but their mild flavor can easily adapt to a wide range of flavors, including the heap of lemon and garlic you’ll find in this light shrimp scampi recipe. (Looking to use up more zucchini? Try this fast and easy Zucchini Stir Fry.) Looking to add another boost of veggies? Try serving Oven Roasted Asparagus alongside this recipe)

Recipe Adaptations

  • To Add Pasta. If you aren’t ready to go all veg, you can also do a 50-50 blend of zucchini noodles and whole wheat pasta noodles. (Looking for another veg-heavy noodle dish? Garlic Shrimp Pasta or Healthy Shrimp Pad Thai might fit the bill!)
  • Shrimp Scampi with Wine. To make the recipe as accessible as possible, I made this healthy shrimp scampi without wine, opting for chicken stock instead. Most shrimp scampi recipes do call for wine, so if you’d like to stick with tradition (or need another good reason to open a bottle), you can certainly add any dry white wine you’d also enjoy sipping alongside your serving.
  • Switch the Protein. Want to switch up the shrimp? Try my Chicken Scampi recipe!

Healthy Shrimp Scampi with Zucchini Noodles. A skinny version of the classic recipe that’s easy, low carb, and full of flavor! Made with garlic, lemon, and red pepper flake for a little spice. Recipe at | @wellplated

More Healthy Shrimp Recipes To Enjoy

Tools Used to Make This Recipe

Healthy Shrimp Scampi with Zucchini Noodles

4.81 from 146 votes
Healthy Shrimp Scampi with Zucchini Noodles. Easy, low-carb version of the classic shrimp pasta dish that's flavorful, quick to make, and so delicious!

Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes

Servings: 4 servings


  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 shallot finely chopped
  • 4 cloves garlic minced (about 1 1/2 tablespoons)
  • 1 pound large raw shrimp peeled and deveined with tails on (fresh or frozen and thawed)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1/4 cup low-sodium chicken broth or white wine
  • Zest of 1/2 lemon
  • 1/4 cup freshly squeezed lemon juice
  • 1 1/2 pounds zucchini noodles from about 4 medium zucchini
  • 1/4 cup chopped fresh parsley leaves
  • 2 tablespoons freshly grated Parmesan


  • Heat the butter and olive oil in a large skillet over medium-low heat. Add the shallot and cook until beginning to soften, about 3 minutes. Add the garlic and cook 30 seconds. Add the shrimp, salt, red pepper flakes, and black pepper. Sauté for 3 minutes, until the shrimp are beginning to cook but are still somewhat translucent.
  • Add the chicken broth, lemon zest, and lemon juice. Bring to a boil and cook for 1 minute, just until the shrimp are completely opaque and cooked through. Stir in the zucchini noodles and parsley. Toss the noodles with the shrimp so that they are coated with the garlic-lemon sauce and heat just until warmed through. (Do not overcook or the zucchini noodles will become mushy.) Sprinkle with parsley and Parmesan. Serve warm.



Calories: 224kcalCarbohydrates: 9gProtein: 27gFat: 9gSaturated Fat: 3gCholesterol: 295mgPotassium: 596mgFiber: 2gSugar: 5gVitamin A: 520IUVitamin C: 42.4mgCalcium: 227mgIron: 3.2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. yum!! what NOT to love about this recipe! I LOOOVVVEE shrimp and I love zucchini! Can’t wait for zucchini season and i’m actually HOPING to have zucchini coming out of my ears (ok not literally…but you know what I mean!) – all the bread, zoodles, muffins cake! thank you for sharing this recipe!

    1. Liz, I’m so glad you like the look of this! I didn’t measure the finished dish cup by cup, but fortunately since the recipe doesn’t yield a huge amount, it’s fairly easy to estimate 1/4 of the recipe as you serve it. If you’d like to be more precise, you can always measure it prior to serving, then divide the total amount by 4.

  2. I need help with my zoodles. I’ve blotted them with paper towels but still find they release too much liquid and make my sauces too diluted and runny. How do you avoid this?

    1. Hi Lissa, you could try salting the zoodles first to help even more water come out. You could also change the paper towels a few times and keep blotting. In some recipes, like this one, the key is not overcooking the zoodles so they don’t release much water. If you’re adding a hot pasta sauce, you can also not cook the zoodles at all and just top them with the hot sauce to warm them through (not applicable to this recipe, but might be helpful for others)!

      1. Agree. Salt heavily and let sit in collendar in a clean dish towel for 5-15 minutes. When ready to use, wring out the dish towel as hard as you can a couple times. Zoodles will release a ton of water and wash most of the salt off. It makes an incredible difference- they are almost crunchy & super yummmy.

  3. Hi,

    On the first reading pass, I thought I saw a note to the effect: …don’t skip the marinating…
    Unfortunately I no longer seeing it.
    Am I delusional?



    1. Hi Ike, there’s no marinating necessary in this recipe, so I’m not sure where you may have seen that note. Perhaps it was in another recipe?

  4. This looks delicious, Erin! I love the zoodle substitution and it would be so easy to adapt for my kids and husband who are more into traditional noodles than I am. We can both have waht we like and still enjoy that yummy shrimp!

    1. Awesome recipe! I’m excited to try this but i want to substitute the zoodles.
      Can i use a whole wheat pasta instead? 

    1. Hi Julie, you could try making a recipe without the shrimp and just serve the noodles on the side with the grilled salmon, but I’d worry that without the sautéed shrimp it might lack some flavor. You could also try bite-size pieces of boneless, skinless chicken beasts or thighs in place of the shrimp (be sure to adjust the cooking time, as chicken will need longer than shrimp).

  5. This recipe was so good! Easy to make, and delicious. I love finding new recipes for my zoodles. Thank you!5 stars

  6. Thank you for another winner! My family loved this-even my picky ten year old! Lately nearly everything I cook comes from you. It’s wonderful to have a resource for consistently delicious healthy recipes. Thanks so much for all you do!

    1. Jen, thank you so much for this lovely review and sweet comment! I’m so glad to hear the recipe was a winner for your family!

  7. I made this last night and it was delicious, even my husband said it was ok, He’s not into all this healthy eating. This was such a flavorful dish I will definitely be making this again soon5 stars

    1. Thanks so much for taking the time to share this awesome review, Juanita! I’m glad to hear the recipe was a hit. :)

  8. This was super easy and yummy! I didn’t have lemon but it still turned out great. My husband loved it!5 stars

    1. Rebecca, thanks so much for taking the time to report back! I’m so glad to hear you enjoyed it!

  9. Is this a good recipe to make in advance.  Maybe a day or two or will it not taste as good?  Suggestions?

    1. Hi Laura, I wouldn’t recommend this, as shrimp tends to become a bit tougher when reheated, and the noodles will get watery too. My suggestion would be to make the spiralize the noodles a day ahead and store them in the refrigerator on their own, and if it all possible, make the shrimp just before serving. You can also try reheating the shrimp gently in the microwave.

    1. Jessica I’m so glad to hear you loved this recipe! Thanks so much for taking the time to leave this great review.

  10. Made this recipe Sunday and I am in love! Very delicious & I will definitely be making it again in the future. Thank you for all of your amazing recipes; one always seems to make it to my meal-prep Sundays.5 stars

    1. Thank you so much, Sarah! I’m so happy to hear you enjoyed the recipe. Thanks so much for taking the time to leave this awesome review!

    1. Hi Erica, I didn’t measure the size of each serving, so unfortunately I don’t have a number to give! I’d recommend taking a look at your skillet and dividing it into quarters to visualize how big each serving size will be. I hope you enjoy the recipe if you give it a try!

    1. Jelena, I’m happy to hear you enjoyed this recipe! Thanks for the tip about it working well with squash too!

  11. This was really really good as is and this base recipe will lend itself nicely to being a very versatile dish in the future.  I look forward to adding scallops, fish, and even mussels.  I did add sun dried tomatoes for a little extra colour and texture.  MMmmm!  I lightly salted the spiralized zucchini and left them in a colander to drain while I prepared the remainder of the ingredients.  A lot of excess liquid drained from it keeping the noodles a little crisper.  I think next time I will use the largest noodle size and will try it with our family favourite….broccoli stalks with the flowerettes tossed in.  
     5 stars

    1. Your ideas for future variations sound delicious! Thanks so much for taking the time to leave this awesome review and tips. :)

    Just finished eating it, so impressed! Did not think we would like Zoodles. Now I’m gonna use them in everything. Can’t wait to make this again. Used wine and I can just drink the sauce, it’s delicious. Husband loved it too. Just outstanding !5 stars

    1. YAY Jeni! I’m so glad you enjoyed this! Thanks so much for taking the time to leave this awesome review!

  13. This is a keeper! Made this last night with 6 large shrimp and 1 and one half zucchini but kept the sauce the same. I ate the whole plate!! Think I’ll add some of my dehydrated tomatoes or cherry tomatoes next time. The sauce is sooo good! Look forward to trying other recipes from you, Cheryl5 stars

    1. Cheryl, I’m so happy to hear you enjoyed this recipe! Thanks so much for taking the time to leave this awesome review!

  14. Excellent & easy. 1st time making zucchini zoodles. Blotted dry with paper towels and cooked quickly. Added spinach at the end and mixed together. Will make again.

  15. I’ve been making shrimp scampi for years, and it’s one of our favorite dishes, but with half a cup of olive oil in my recipe I’ve been looking for something a little less fattening. Lo! This is perfect. I don’t have a zoodle machine, so I just grated the zucchini in my Cuisinart, which worked fine. Both my husband and I loved the final product. And it was so easy. THANK YOU!!5 stars

    1. Marcia, I’m so glad to hear the recipe was a winner for you and your husband! I truly appreciate your taking the time to give it a try and let me know how it went!

  16. Made this tonight and it was delicious. Used leftover white wine, plenty of garlic and lemon. Skipped the red pepper. It was wonderful. Will put this in my recipe library.5 stars

  17. This recipe is fantastic! My fiancé and I devoured this last night, and I’m happily eating some leftovers as we speak! Will definitely be making this again soon.5 stars

  18. Wow! I made this last night and am already craving it again. This is a good combination of light with flavor. I had also steamed some broccoli as a side dish. We ended up dipping it in the leftover sauce.
    I used the chicken stock, not wine option. Although I am sure both would be good.

    1. Sandra, thank you for taking the time to leave this awesome review! I’m so happy to hear you enjoyed the recipe!

  19. This was amazing. My 17 year old daughter made it by herself and it looked like the picture posted and tasted wonderful. Definitely a keeper of a recipe!5 stars

    1. Hi Christine, I wouldn’t recommend starting with frozen zoodles as I worry that would cause the dish to be too mushy and liquidy—frozen vegetables release a ton of moisture when reheated.

      1. I used frozen, decreasing microwave cook time by half, then drained well. Was still mushy. Will use fresh zucchini next time. Definite do over, very flavorful.5 stars

  20. This is such a delicious recipe! It only took me half an hour to pull together. Great for a weeknight dinner.5 stars

  21. Whoo!!!! This was AMAZING!!!

    Even my boyfriend, who always questions my healthy recipes, loved it.

    1. HOORAY! Thanks so much for taking the time to write this review, Mitzi. I’m so glad to hear the recipe was a hit for both of you!

  22. This looks amazing! Would it be fine to double the save? If so would you double tha garlic too or just leave it the same?

    1. Hi Tiffany, do you mean double the sauce? In that case, the answer is yes, I think that would be fine! I would go ahead and double all the sauce ingredients if you go that route, including the garlic.

  23. Tried zucchini noodles for the first time thanks to this recipe. Thoroughly enjoyed them and this dish. Looking forward to trying them in more meals. Thanks!4 stars

    1. Woohoo! Welcome to the veggie noodle world, Chad! I’m so glad to hear you enjoyed them and the recipe.

  24. Only took about ten minutes to prepare (I bought pre spiralized noodles) and dang was it good. I was only cooking for myself, so I kind of winged it when it came to measurements & it still turned out great. I will absolutely be making this again in the future. Thanks for the fantastic recipe!!

    1. HOORAY Meredith! I’m so glad you enjoyed the recipe—starting with the storebought spiralized noodles is definitely a great way to cut the time from prepping to eating even more. Thanks so much for taking the time to leave this great review!

  25. Made this tonight with butternut squash noodles. Think I may have added a pinch extra if the crushed red pepper. It was awesome. I love shrimp scampi but not all the butter, this is a keeper recipe.

    1. Bill, this makes me so happy to hear! Thank you so much for trying the recipe and taking time to share your feedback. I appreciate it so much!

    1. YAY I’m so glad you loved it, Elaine. Thanks so much for taking the time to leave a review!

  26. My son and I love it! It’s great for lunch for us. Had to work with what I had in my fridge and it’s super easy! Will make again. If4 stars

    1. So happy to hear you both enjoyed this recipe, Lynn! Thanks so much for the positive feedback!

  27. This recipe is really good, tasted restaurant-style. I added scallops and omitted the parmesan. I think the recipe is silent on what to do with the parsley, but I added it at the end with the burner off. Next time, I will probably use 1/2 the lemon zest and lemon juice. Thank you for the recipe!4 stars

  28. This recipe was so tasty. I would not use the red pepper flakes again, just the pepper. I had cut the red pepper flakes to 1/4 tsp. but it was still pretty spicy. Love that it’s healthy!

  29. Terrific recipe!  Never cooked with zoodles before, and it was a hit.  My husband is cuckoo crazy for the sauce!  Making it tonight for the 2nd time this week.  Thanks for a yummy, healthy recipe.  :)5 stars

  30. What a great meal my husband loved it for dinner but will cut the lemon zest and juice by half. Thank you for a lovely meal. 4 stars

  31. Love it! I used only water instead of oil while cooking aromatics. Marinated shrimp with lemon and herbs for 10 minutes. I also made a marinara sauce: chopped tomatoes, garlic, and dry herbs, sea salt. Poured it over pasta. My husband, who is addicted to pizza and real pasta, loved it. Win Win. Thank you for the recipe!5 stars

  32. This was absolutely fantastic – so flavorful!  Husband and daughter loved it!   I did use 6 large cloves of garlic.  Thank you, Erin!5 stars

  33. Wonderful, a very easy recipe loved it. I am a huge veggie eater so this was perfect. My husband said I could make this one anytime.  Thanks again. 5 stars

  34. Wonderful dish! My wife decided to pair it with mini tomato bread bites and it couldn’t have been better. Thank you for sharing!5 stars

  35. This was really, really good. Probably the best “zoodle” recipe I’ve tried. Thank you especially for the tip on just heating the zoodles through and not cooking them. This is the first time I’ve made them without getting mushy results.5 stars

  36. We prepared this recipe just as it is written – it was delicious.  So happy to discover that healthy can be tasty, as well!  I look forward to many more healthy meals made using your recipes!  Thanks again!5 stars

  37. I plan on taking leftovers or lunch the next day. Will the zoodles be okay the next day? Or should I leave the extra noodles out?

    1. Hi Jessi! I’d recommend leaving out the extra noodles as they get soggy fast if cooked and then reheated. (Also note that shrimp can get fairly tough if overcooked.) I hope you enjoy the dish!

  38. I would like to try this recipe, but from the ingredient list, couldn’t figure out where the sugar calories came from, as I would like to make it without adding any kind of sugar. Thanks in advance for the info.  :)

    1. Jennifer, most raw ingredients (lemon, zucchini, and dairy for example) have naturally occurring sugars, so that’s where those are coming from. This dish doesn’t have added sugars. I hope you love it!

  39. Really liked this recipe and had all the ingredients handy which is always a plus! although next time I will leave out the crushed red pepper flakes. It made the dish a little too spicy for me,  but other than that, this is going to become a regular for me!  So simple and tons of flavor. Thanks for sharing! 4 stars

    1. Dana, I’m glad to hear you enjoyed the recipe! Thanks so much for taking the time to share this review.

  40. I followed the recipe exactly and it tasted good but the sauce was too watery. I was a bit disappointed that it wasn’t thicker or less watery. I know I could add flour or corn starch to thicken it but I should be an option stated so people aren’t disappointed when it’s too watery.

    1. Hi Erika, I’m glad you enjoyed the taste! In recipes like this one, the key is not overcooking the zoodles so they don’t release much water. If you decide to give it another try, I hope it comes out perfectly.

  41. This was so delicious! Threw up on my Instagram page. Really getting into trying new healthy dishes. I would not change anything!5 stars

  42. I wish you’d list nutritional information on your recipes. As someone who eats Keto, I pretty much ignore recipes/sites that omit that information because I just don’t have the time to do it myself…for every recipe.

    1. Hi Kay! All of my recipes since 2016 do list nutrition info. It looks like this one was just experiencing a glitch—it’s displaying properly now. That said, the info I provide is just an estimate, so if specific numbers are important to you, I do recommend you use a recipe calculator so you can customize it to the brands you use. I hope you enjoy the recipe!

  43. This is such an easy and satisfying meal, and it’s even one-pot! You can be sure this will be on my meal plan rotation going forward, especially since we can get such lovely fresh Gulf shrimp here in Florida.5 stars

  44. Oh my, this was delicious!  Scaled the recipe for just  one, and subbed a splash of dry Sherry for the wine (no wine in the house) subbed  grapeseed oil for olive oil (higher smoke point) and I was off to the races!  Cooked it in a searing hot wok and it was amazing!  I am already planning to make this again in a few days!  5 stars

  45. This was awesome.  Even my son who doesn’t like my healthy recipes liked it.  First time using zoodles and was very pleased with the taste and texture.  Thank you for a recipe that everyone wants me to keep I. Our dinner rotation. 5 stars

  46. This was delicious, but too spicy. I will reduce red pepper flakes next time. I prefer to use a julienne peeler to make my zoodles leaving the center with the seeds out.
    To reheat the leftovers, I heated the liquid from the dish into a warm pan then tossed the zoodles and shrimp once quickly in the sauce, covered pan and removed it from heat and let it sit covered a minute while I heated a plate. I thought it was as good as the night before.
    Thanks so much for the recipe.5 stars

    1. I think this would also make a great “pasta” salad just by using extra virgin olive oil in place of the butter and making the zoodles a little shorter in length.

  47. This was a really good and simple recipe. I loved it. My husband, who tried zoodles once before and claimed he hated it, actually liked this dish and my stepson, who considers carrots as the only edible veggie, actually tried this and liked it too. It’s a keeper!5 stars

  48. This was so good I’m leaving my first ever recipe review. I omitted the lemon juice and used more chicken broth. I didnt even use the parmesan because the recipe was great without it. It was amazing. So ridiculously good. I immediately sent it to a bunch of my friends. 10/10. Will make this one again.5 stars

    1. This makes my day! I’m so happy to hear that this recipe was a hit, Stacy! Thank you for taking the time to share this kind review!

  49. This was just perfect! I did half wheat noodles and half zucchini per the suggestion, (I think I might actually go buy a spiralizer now!) And my family decided it needs added to the regular rotation. Thank you!5 stars

  50. This was amazing!  I followed the recipe exactly and wouldn’t change a thing!  Looking forward to making it again!5 stars

  51. Easy recipe but I recommend premeasuring all your ingredients. The steps move quickly and you don’t want overcooked shrimp. The only change I would make would be to leave out the red pepper flake. Way to much heat, our mouths were on fire!4 stars

    1. Thank you for trying the recipe, L. Sklenka! I’m happy that you enjoyed it, and you can certainly adjust the heat next time!

  52. It is so easy and the ingredients are also available.
    I’ll try it out today itself. Thank you so much for the recipe :-)5 stars

      1. OMG!!
        I literally tried it and it was just FABULOUS!!
        It was so tasty that I can’t describe it.
        I will recommend it to my friends too. Thanks a lot for the recipe, Erin :)5 stars

  53. I cooked the zucchini noodles before the shrimp…then drained the liquid that comes from the zucchini. I added the shrimp at the end because shrimp cook very quickly. So 2 reasons to cook the zucchini first are: Zucchini lets out lots of liquid so it’s better to drain before adding shrimp..and shrimp cook quickly and if they are cooked first..they will be over-cooked

  54. Thank you for this recipe.  I have always made scampi with too much butter and olive oil…not healthy. We are trying to eat at least fish twice a week for dinner and maybe once a week for canned tuna or canned salmon for lunch in a salad.

  55. Love this recipe! We have made it a ton of times and modified it by adding homemade sourdough noodles and extra broth. Our 2 and 5 year old love it along with the adults, but minimize the lemon/peppers for the kids (we have one that doesn’t like anything spicy).5 stars

    1. Diane, I am so so pleased to hear it! Thanks for taking time to share this lovely review and the tweaks that make it just right for you!

  56. Thank you for this recipe, I made it tonight and it was delicious. I added some red pepper and I had a few stalks of asparagus so I chopped those up and cooked them with the shallots. I only had one zucchini so I added some regular pasta to it and a handful of spinach at the end.  I will definitely be making this again it was a big hit with the family. 5 stars

  57. Very good!  I didn’t follow the recipe exactly because of the amount of shrimp I had. My shrimp were precooked so I added them just before the zucchini  to heat them up. I also added more green onions and added artichoke hearts.  I used chicken broth with a little cornstarch.  A quick , easy recipe to keep.5 stars

  58. This recipe was delicious. I did not vary any ingredients and the flavor was perfect. It was quick. Oh, I did use yellow zucchini and green because that’s what I had on hand.5 stars

  59. I’m trying to lose weight and have been looking for healthy alternatives to foods I enjoy (like pasta). This recipe was so quick and easy and tasted delicious. It felt like getting to eat a comfort food without the guilt of calories or processed carbs. I actually left out the butter and only used the olive oil just to make it even leaner. I’ll definitely make this again. Might add some diced tomatoes or other veggies next time.5 stars

  60. So delicious and very filling; my husband finished it all off! I used frozen zoodles from Costco and my mistake was not cooking them separately and then adding them to the shrimp…lots of extra liquid. I just drained the majority of the liquid and sautéed everything for a minute. Thank you for the recipe, Erin!5 stars

  61. This has become my go-to Shrimp Scampi recipe and I recommend it to all my friends. Using Zucchini instead of Linguine lowers my carb count for the day and I feel so decadent eating such a healthy meal.5 stars

  62. This was incredible. Just added it to my favorites (short) list! I was looking for something ‘decadent’ but healthy to celebrate my Birthday and this was perfect! (I used Chicken Broth because my kids prefer that to wine, I make shrimp scampi often enough (but have never found ‘the recipe to keep for future’, this is it! Next time I will use just a tad less red pepper flakes and a tad less lemon juice. Both were strong flavors, that I enjoyed, but the rest of the family thought could be less strong.) LOVED IT!5 stars

  63. I was so looking forward to this recipe but sadly it was not good. First off, I suggest using 1 clove from the shallot. Not the entire shallot as it calls for. In my opinion, it was way too lemony and I’d omit the lemon zest all together. The pepper flakes took over the whole dish so if you don’t like spicy, I’d leave it out. Just wasn’t tasty at all.

    1. I’m sorry to hear that this dish wasn’t to your tastes. I know it’s frustrating to try a new recipe and not enjoy it, so I truly wish it would’ve been a hit for you!

  64. A-mazing! Since I made your scrumptious shrimp and quinoa recipe last night, I just made the zucchini noodles as listed as a side. I am making them again tomorrow; that’s how good they were. My husband hates zucchini and loved this noodle twist. Next week, I’ll make this dish for my shrimp-loving grandbabies! Healthy, easy, delicious!5 stars

  65. Yum!
    I made a few modifications & followed the advice to salt the zucchini spirals 15 minutes before cooking.
    I used vegan butter (Miyokos), vegan parmesan cheese (earth island) & white wine (a dry sauv blanc from New Zealand) instead of veg broth.

    Simply delicious. Thank you for inspiring me!5 stars

  66. SO DELISH AND SO EASY! I love zoodles and this recipe is definitely a new staple. If you are hesitant about zoodles this is a great first recipe; it is so flavorful and you can’t even taste the zucchini.5 stars

  67. I’m very interested in trying this recipe but am trying to keep the sodium level low. 1527 mg seems very high based on the ingredients. Is this correct per serving? I know I can just reduce the kosher salt.

    1. Hi Robert! The numbers are just an estimate based on the ingredients I used. If they’re important to you, I’d recommend using an online calculator like MyFitnessPal to input your exact ingredients for the most accurate numbers. I hope this helps and that you enjoy the recipe!

  68. We loved this recipe!! I didn’t have any zucchini, so I had to use butternut squash noodles and a little less lemon juice. Tonight I’m using the zucchini, can’t wait!! I even went and bought me a spiralizer5 stars

  69. Since my wife (and I) have recently decided to decrease our carbohydrates I found this recipe and made it. Unfortunately, I forgot to include the lemon juice that my wife said would have brightened this dish up. No matter, we both loved it. Flavorful, simple, quick and easy to make. This will definitely go into my regular recipe rotation for us to enjoy often.5 stars

  70. I loved this recipe ! It was not loaded with butter nor oil yet it was so tasty! It has now become a regular in my menu rotation!

  71. Wonderful recipe for people who count calories. The only thing that I would change is the order of cooking the ingredients. I recommend to add the shrimps after the zucchini is warm, and the liquid is simmering. That way one does not overcook the shrimps. I will definitely make this regularly.5 stars

  72. This was super easy and delicious.
    I think the “sauce” of wine, garlic (lots) and onions was the key ingredient.
    The sauce was so good, we soaked it up with a nice crispy Italian bread.
    I added capers.
    Great recipe.5 stars

    1. Wow! I loved this! The broth came out so good. I usually am not one to like veggie noodles, but I didn’t even miss the pasta because the flavors were so awesome. Def will be making again & again. Thank you for sharing your recipe!5 stars

  73. Loved it. Used zucchini from my garden and everything tasted so good. Appreciate healthier version using less butter. Thank you.5 stars

  74. Are you able to tell me how much a serving size is? I find it difficult when it just says :1/4 of recipe” is a serving size. It’s easier for me to measure my food out–1 cup, 2 cups? What is a serving size of this recipe? Thanks.

    1. Hi Alyssa! I didn’t measure the size of each serving, so unfortunately I don’t have a number to give! I’d recommend taking a look at your skillet and dividing it into quarters to visualize how big each serving size will be, then measuring it. I hope you enjoy the recipe if you give it a try!

  75. This is such a good and easy recipe. I happened to have some scallops, so I cut them up in quarters and added them the same time as the shrimp (3/4 lb shrimp and 3/4 lb scallops). My family said it tased like a restaurant meal. With the shrimp, scallops, and everything else it cost me less than $6.00 per person for the entire meal.5 stars

  76. I made this tonight. I left out the salt since my butter was salted, extra onions and garlic of course. I’m allergic to citrus, so added a lil extra cooking wine. Very good indeed and a keeper for sure! 😊5 stars

  77. Delish….I have made it 3 times in the last 2 weeks. Using both wine and chicken broth and both.
    Delicious every way! Thank you for the great recipe.5 stars

  78. This is a great recipe! The sauce was so flavorful – and I loved using zoodles instead of carb-heavy pasta! This will definitely be part of my rotation. Thanks for sharing your tasty recipe – and I also enjoyed the variation ideas you posted. 😊5 stars

  79. Made this tonight with Palmini angel hair (hearts of palm) because I didn’t have zucchini noodles. It was so easy to make and really tasty. Will definitely make it again!5 stars

  80. Just made this for dinner. I used half zucchini noodles and half pasta because I like the different textures. Other than that I followed the recipe completely (I used wine not stock). I really enjoyed the flavor and will make this again. Note, this goes fast so it is very important to have all your ingredients ready before you start cooking.5 stars

  81. Wow!! This recipe was fantastic. I made with white wine and followed the recipe exactly. The sauce tastes like restaurant quality. So yummy and I didn’t miss regular noodles at all. Has a really nice kick to it! Saving this to make time and time again!5 stars

  82. I make this at least once every two weeks. It is unfailingly awesome and excellent the next day. I mix in pasta for the kids, all zucchini for me, use dry white wine instead of chicken broth, and Trader Joe’s Argentinian Shrimp. This is one of the few recipes that I don’t have to alter. Perfect as is!5 stars

  83. This recipe was great! I will definitely put it in my meal rotation. I did not have lemon zest so I just used bottled lemon juice. I’m sure it would be even better with fresh lemon juice. I definitely recommend using the white wine. It was absolutely delicious! Thank you for the recipe. I’m looking forward to trying your other recipes. :)5 stars

  84. This recipe is a monthly staple in my house. My fiance requests that I make it all the time. Sometimes if I don’t have time to make the zoodles I’ll just do some sort of veggie or supergreens pasta.5 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Lindsay. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  85. This recipe is AWESOME. I’ve been trying to cook more meals for myself and this recipe was so simple but delicious! I couldn’t get some of the ingredients and I didn’t have a spiralizer but it was still so so good even though I screwed up some of the zoodles.5 stars

  86. Made this today and will definitely make in the future. My husband loved it and he is rather hard to please with vegetables. This plate was a home run. Thank you for sharing.5 stars

  87. This recipe is great! We sautéed our zoodles at high heat so they have a little brown on them (we make them ourselves, so they are pretty wide compared to the ones you buy at the store).5 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Cindy. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  88. fabulous recipe for clean eating! So much better than the scampi in the restaurants made with so much butter and oil. Will make again :)5 stars

  89. This met all my expectations when I read the recipe. Perfect for a healthy meal. We loved it!! I used wine instead of chicken broth. Perfect!5 stars

  90. This was very good and very healthy. I planned to make shrimp with whole wheat pasta but the pasta was not available so I found this recipe instead which we enjoyed.5 stars

  91. What a strange way to cook shrimp. Basically boiling them. So bland!!! And the dish was sooooo watery. It was like soup. Honestly I regret peeling and deveining a pound of good shrimp for this dish. I followed recipe to a T.

    Do you self a favor, cook the shrimp separately to get a nice char and flavor. Cook the “sauce” separately and add something that will thicken the sauce. And toss everything together at the end.1 star

    1. I’m sorry to hear you had trouble with the recipe, Kiki. The first step is actually sautéing the shrimp in the butter, garlic, and shallots which is has a big flavor profile along with the seasonings, but you could bump them up to fit your preferences. In order to make sure it isn’t watery from the shrimp they need to be completely thawed and from the zoodles it needs to be cooked a little less. Hope this helps!

  92. My husband, my grandfather and I absolutely loved it! Keeping recipe. Definitely gonna be a regular item on our dinner menu.5 stars

  93. Delicious! This is a keeper! I used wine instead of broth and doubled the recipe (not the shrimp) to have more sauce to put over quinoa. Will definitely be making this again. Thank you Erin for another great recipe!5 stars