Shrimp Scampi with Zucchini Noodles

shrimp scampi zucchini

Guilt-Free and Oh So Delish!

Shrimp scampi over rice or pasta is one of my  favorite meals. It tastes so good but with all the added butter used in the traditional recipe, it’s not the healthiest meal to eat on a regular basis.  There are many rice and pasta dishes that I wish I could get away with eating every single day!  But of course that it’s not the best thing healthwise. My green smoothie life has sent me on a mission to find recipes that are healthy AND delicious! I’m all about better nutrition, but I also love GOOD food.

I was so happy to see this Shrimp Scampi with Zucchini Noodles recipe in J.J. Smith’s Green Smoothies for Life book. It caught my attention immediately and is the first recipe that I tried from the book.  This recipe also became an indirect enabler of my itch for buying new kitchen gadgets to prepare the zucchini noodles with!  I found this cool Martha Stewart Collection Table Spiralizer that is absolutely perfect for this and very easy to use.


FYI….I made a couple of minor tweaks to the recipe to suit my tastebuds.  Let me tell y’all, after making this recipe I don’t think you’ll be missing the traditional shrimp scampi too much.  This dish is THAT GOOD!

  • Two tablespoons olive oil.
  • One pound jumbo shrimp, shelled, deveined and cleaned
  • One tablespoon minced garlic.
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/4 low sodium chicken broth (or white wine)
  • Two tablespoons freshly squeezed lemon juice.
  • 2-3 small zucchini, cut into noodles
  • Chopped fresh parsley (for garnish – optional)
  • Herbamare sodium-free seasoning (or salt) and pepper to taste

Add olive oil to a large sauté pan and heat (low medium) for about one minute. Add garlic and crushed red pepper flakes.  Cook for about one minute, stirring constantly.

Add shrimp to the pan in a single layer.  Cook until they are completely opaque (about three minutes). Season the shrimp with Herbamare (or salt) and pepper. Transfer to a bowl, leaving any liquid in the pan.

Increase the heat to medium. Add the chicken broth (or white wine) and lemon juice to the pan.  Scrape any brown bits from the bottom of the pan while stirring. Cook for two minutes. Add the zucchini noodles and cook, stirring occasionally, for two minutes. Return the shrimp to the pan. Toss to combine everything. Season to taste (if needed), garnish with parsley and serve immediately.

NOTE:  Sometimes I add a small dusting of grated parmesan cheese on top!




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  1. Ooohhh I love shrimp scampi but I’ve never tried it with zucchini noodles! I actually just tried them for the first time this week and they were delicious!

  2. This sounds so tasty, and I really wish I could make it, but I’m unfortunately allergic to shellfish! But I’m definitely going to have to try the zoodles with some other type of protein 🙂

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