Zucchini Noodle Shrimp Scampi

gluten freepaleoseafood
Zucchini Noodle Shrimp Scampi

This gluten-free shrimp scampi recipe with zucchini noodles is Paleo, Keto-friendly, zesty, healthy, and an easy weeknight dinner.

Zucchini Noodle Shrimp Scampi

When I first started this blog, I was never worried about coming up with spiralized recipes, because there are so many cultures that incorporate noodles and rice into their diet, that I knew I’d always have inspiration.

For example, if I couldn’t come up with a recipe on my own, I’d think about popular Italian pasta dishes or Thai noodle dishes and make an Inspiralized version (with spiralized veggies!)

Like, for example: shrimp scampi!

Shrimp scampi is one of those zesty, light, and flavorful meals with very few ingredients. Thanks to garlic, fresh herbs (parsley), pepper, and shrimp, the pasta dish is robustly flavorful.

Zucchini Noodle Shrimp Scampi

However, I’ve always found that although the flavor is light, eating a bowl of scampi always left me feeling heavy and bloated (on account of the spaghetti.)

With a simple swap in of zucchini noodles for pasta, we have a lighter but just as flavorful, #inspiralized version of Shrimp Scampi!

And if you need more inspiration for scampi, check out my Bacon Shrimp Scampi and if you have my second cookbook, my Greek Shrimp Scampi (SO good!)

I hope you all enjoy the rest of your weekend! It’s a beautiful, picturesque, HOT summer day out today, so we plan to take Luca by the pool to cool off and splash around!

Zucchini Noodle Shrimp Scampi
Watch our recipe video using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Serves 4

Zucchini Noodle Shrimp Scampi

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 1 lemon
  • 3-4 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
  • Salt and pepper
  • 1 ¾ pounds large shrimp, peeled and deveined
  • 1/4 cup finely chopped parsley
  • 4 medium zucchinis, Blade D, noodles trimmed


  1. Juice half the lemon and quarter the other half.
  2. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the garlic and red pepper flakes. Cook the garlic for 30 seconds or until fragrant and then add the shrimp, season with salt and pepper, and cook until just pink, 2 minutes per sode.
  3. Stir in half of the parsley and half of the lemon juice, stir well, and pour the shrimp into a bowl to set aside. Immediately add the zucchini noodles to the skillet and cook until al dente, about 5 minutes. Add the remaining lemon juice and parsley and toss.
  4. Divide the noodles onto plates using tongs and top with cooked shrimp and season with additional cracked pepper.
  5. Serve warm with lemon wedges.

Zucchini Noodle Shrimp Scampi

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB. You can upload: image.


Karen Stern says:
How much oil did you use?
Francesca says:
1 or 2 tablespoons, eyeball it
Julie Abraham says:
What kind of oil and how much to use? Help! Making this recipe tonight!!!!
Francesca says:
I would use olive oil even though she didn't say
Laura M says:
The way I've started making zoodles to look and taste exactly like pasta is to 1. use the yellow summer squash zucchini, not green zucchini - the yellow color is identical to cooked spaghetti pasta, it doesn't have those "green giveaway" stripes. Just as healthy as green zukes too. 2. I throw in about a 1/4 cup, really not very much, matchstick carrots to boil with the pasta. 3.I add a tiny bit of regular spaghetti pasta, the trick is to boil the regular pasta with salt and olive oil until it is al dente, turn off the heat, and then add the zoodles to the pasta water, cover and let them soak in the hot water for about 5 -8 minutes, until they have soaked up the salty, olive-oil flavored pasta water and are not crunchy like raw zoodles, but not soggy. When they turn on the fork just like the regular pasta, that is when it is time to take them out. The addition of the cold zoodles to the pasta water seems to cool it down enough that I don't take the regular pasta out, it stops the cooking process but still softens the zoodles, and the pasta water gives the them the flavor of real pasta. Then dump the pot into a mesh colander to drain throughly. My ratio is about 80% zoodles to 20% pasta. Using yellow zucchini not green, it is very difficult to tell them apart visually. Also I think the salt in the pasta water pulls some of the water out of the zoodles. If you drain them over a colander long enough, kind of throwing them in the air a bit and shaking the mesh colander well, they don't make the sauce runny. (I mix hot sauce in at the end) The carrot trick is that when you bite on something crunchy, you assume its the carrots, not the zoodles. I call this "mindf**k spaghetti" because it freaks people out when I tell them the bowl of pasta they just ate is 80% pure vegetable. Maybe its the pasta water flavor or the yellow color or the few bits of real pasta mixed in, or the carrots providing a distracting crunch and flavor that makes the pasta seem identically soft and real against that suggestion. it works like a charm. Stealth health ;)
mary m says:
Thank you! Can't wait to try your smoke and mirror trick. M.
Jessy says:
Doesn't scampi have white wine in it?
Sterling Bascom says:
How much oil?
Meaghan says:
As much as you'd normally use to cook, no more than a tablespoon.

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales

I'm here with your #meatlessmonday challenge 💪🏼  if you don't do it already, make one of your meals #plantbased this week! 🌱 if you need instant inspiration, try my SWEET POTATO & BLACK BEAN ENCHILADA QUINOA CHILI 🥣, made in a pressure cooker! you seriously can't beat how easy this is - it's a one-pot wonder and always a hit with my whole family (toddlers, too!) grab the recipe on the blog! 🥑⁣

lu serves this with a bag of tortilla chips 🤣⁣

#quinoachili #healthychili #vegetarianchili #plantbased #veganchili #veganeats #glutenfreerecipes #vegetarianrecipes #foodvideo #cookingvideo

GREEK CHICKEN ZOODLE SOUP w/ DILL 🍜 - new on the blog and from @phoebelapine's new book #SIBOMadeSimple 📚⁣

now, if you don't know who Phoebe is, def give her a follow (@phoebelapine!) she's such an inspiration and on a mission to help people feel better. 🌿 if you or someone you know is struggling with SIBO, I can't recommend this book enough. it's masterfully written, organized, and the recipes are ones you'll go back to over and over again. ⁣

congrats to Phoebe on this beautiful book - and head over to the blog to check out this recipe! 📌 #zoodles #zucchininoodles #chickennoodlesoup #healthysoup #SIBO

finally made @feedinglittles' peanut butter chocolate chip cookies 🍪 🥜 and they literally took me 16 minutes start to finish. but now I have 40 peanut butter chocolate chip cookies and my kids can only eat so many 👦🏼🧒🏻 okay, it's a good problem to have 😇⁣

what's your go-to easy cookie recipe? 👇🏼👇🏼  like one bowl, 5-ingredient kind of recipes (like this one!) if it's by a food blogger, tag them below and let me know the title of the recipe so I can search!⁣

#chocolatechipcookie #healthycookies #feedinglittles

okay okay, I promise I'll be explaining soon why I'm feverishly testing all of these recipes and not (yet!) sharing the recipes. 😇 but I just had to share this photo because these little Carrot Dogs in Blankets 🥕 came out so well , my picky dad (he's a great man but has a very judgy/picky palate), ate one and said, "tastes like a hot dog!" 🌭 👏🏼⁣

would you try them?! 👇🏼⁣

#carrotdogs #carrothotdogs #toddlerfood #funfood #pigsinablanket #veganfood #vegetarianfood #partyfood