Lemon-Herb Shrimp Scampi over Zucchini Noodles

This bright, garlicky shrimp scampi skips the heavy pasta and lands on a bed of fresh zucchini noodles instead, making it feel light without sacrificing any of that buttery, lemony magic. It comes together in under 30 minutes and tastes like something you'd order at a coastal bistro. Perfect for a weeknight when you want something impressive but genuinely easy.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 medium zucchini, spiralized into noodles
• 5 cloves garlic, thinly sliced
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1/3 cup dry white wine
• 1 lemon, zested and juiced
• 1/4 tsp red pepper flakes
• 1/4 cup fresh parsley, chopped
• salt and black pepper to taste

Directions

1. Lay the zucchini noodles on a paper-towel-lined tray, sprinkle lightly with salt, and let them sit for 10 minutes to draw out moisture, then pat dry.
2. Pat the shrimp dry with paper towels and season both sides with salt and black pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1-2 minutes per side until pink and just opaque, then transfer to a plate.
4. Reduce heat to medium and add the remaining olive oil and butter to the same skillet. Add the garlic and red pepper flakes and cook, stirring, for about 90 seconds until fragrant and just golden.
5. Pour in the white wine and lemon juice, scraping up any bits from the bottom of the pan. Let it simmer for 2 minutes until slightly reduced.
6. Add the zucchini noodles and toss gently in the sauce for 1-2 minutes, just until warmed through but still slightly firm.
7. Return the shrimp to the pan, add the lemon zest and parsley, and toss everything together. Taste for seasoning and serve immediately.

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