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Shrimp Scampi with Zoodles

Servings 3
Author Emily Weeks, RDN, LD


  • 8 oz thin spaghetti
  • 2 large zucchini
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1/2 large yellow onion, minced
  • 3 tsp minced garlic about 3 cloves
  • 1/2 tsp red pepper flakes adjust for taste
  • 1 lb large shrimp, peeled, de-veined
  • 1/2 cup white wine
  • 2 Tbsp Italian parsley, chopped
  • 1 lemon
  • fresh ground black pepper
  • shaved parmesan, for garnish


  1. Boil the spaghetti according to package instructions. Drain and set aside in a large bowl.

  2. Use a spiralizer or Julienne peeler to create zucchini noodles, set aside.

  3. Heat the olive oil and butter in a large pan over medium heat. Add the onion, garlic and red pepper flakes. When the onion is translucent, add the shrimp and cook until pink.  Add the wine and let simmer for 3-4 minutes, stirring occasionally.

  4. Remove from heat,  add the parsley and toss to combine. Add lemon juice and black pepper. Pour the shrimp and sauce over the spaghetti in a large bowl. Add the zucchini noodles and toss until the zucchini wilts slightly. 

  5. Garnish with parmesan cheese.