Easy Pan-Seared Shrimp Scampi with Zucchini Noodles
A light, flavorful twist on classic shrimp scampi, featuring succulent pan-seared shrimp tossed with tender zucchini noodles in a bright garlic and lemon-butter sauce. This low-carb, gluten-free dish comes together in under 30 minutes for a restaurant-quality meal at home.
Ingredients
Ingredients
- 1 lb large shrimp peeled, deveined, tails on or off
- 4 medium zucchini spiralized or julienned into noodles
- 3 tbsp unsalted butter divided
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1/4 cup dry vegetable broth or chicken broth
- 2 tbsp fresh lemon juice
- 1/4 tsp red pepper flakes optional
- 2 tbsp fresh parsley chopped, plus more for garnish
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the zucchini noodles from becoming watery. Make-Ahead: The shrimp can be seasoned and the zucchini spiralized up to a day in advance. Store separately in the refrigerator. Variations: For a dairy-free version, use olive oil and omit the butter. Add a splash of white wine (optional, if desired) in place of some broth. For extra protein, serve over a bed of cauliflower rice. Serving Suggestion: Pair with a simple arugula salad dressed with lemon vinaigrette for a complete, light meal.