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Keto Zucchini Shrimp Scampi - A Bright, Garlicky Weeknight Dinner

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds large shrimp, peeled and deveined (tails on or off)
  • 4 medium zucchini, spiralized into noodles (about 6–7 cups)
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 4–5 cloves garlic, finely minced
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • 1/3 cup dry white wine or low-sodium chicken broth
  • 1 large lemon (zest and 3 tablespoons juice)
  • 1/4 cup freshly grated Parmesan or Pecorino Romano (optional but recommended)
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • Optional: 1–2 teaspoons capers, drained, for briny pop
  • Optional: 1 tablespoon butter (extra) for finishing

Method
 

  1. Prep the zucchini: Spiralize zucchini into noodles. Lay them on a clean kitchen towel, sprinkle lightly with salt, and let sit 10 minutes to draw out excess water. Gently squeeze or pat dry. This keeps your scampi from getting watery.
  2. Season the shrimp: Pat shrimp dry with paper towels. Season both sides with salt and pepper. Dry shrimp sear better and stay juicy.
  3. Start the aromatics: Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter melts, add garlic and red pepper flakes. Stir for 30–45 seconds until fragrant, not browned.
  4. Cook the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and opaque. Transfer to a plate. Don’t overcook, or they’ll turn rubbery.
  5. Deglaze and build the sauce: Add wine or broth to the skillet, scraping up any browned bits. Simmer 1–2 minutes to reduce slightly. Stir in lemon zest and juice, plus remaining 1 tablespoon butter and 1 tablespoon olive oil. If using capers, add them now.
  6. Cook the zoodles: Add zucchini noodles to the pan. Toss with tongs for 2–3 minutes until warmed through and crisp-tender. Avoid overcooking to prevent sogginess.
  7. Finish and season: Return shrimp to the skillet. Toss to coat in sauce for 30–60 seconds. Taste and adjust salt, pepper, and lemon. For a richer finish, swirl in the optional extra tablespoon of butter.
  8. Serve: Remove from heat. Sprinkle with parsley and Parmesan. Serve immediately with lemon wedges on the side.