Low Carb Shrimp Scampi with Zoodles

This is a classic scampi, with shrimp in garlic butter, lemon and a little chicken broth, served over spiralized zucchini instead of pasta. Everything cooks in one large skillet in about 15 minutes, and the card lists 8 grams of carbohydrates per serving. It serves 4.

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Prep is 10 minutes, so the dish is ready in 25 minutes. The zoodles go in last and cook only briefly, which is what keeps them from turning mushy.

What Goes in the Skillet

• Large shrimp (1 pound): peeled and deveined. They cook in a few minutes and turn pink and opaque when done.
• Zucchini (4 medium): spiralized into zoodles. A vegetable peeler makes thin strips if you do not have a spiralizer.
• Unsalted butter (4 tablespoons) and garlic (4 cloves, minced): the base of the sauce.
• Red pepper flakes (½ teaspoon): a little heat, adjusted to taste.
• Chicken broth (½ cup) and fresh lemon juice (¼ cup): the broth gives the sauce depth, and the lemon adds the tang that brightens the rich butter.
• Fresh parsley (¼ cup, chopped), salt and pepper: stirred in at the end.
• Grated Parmesan: optional, for serving.

Timing the Pan

Melt the butter over medium heat and cook the garlic and red pepper flakes for about 1 minute, until fragrant. Add the shrimp with salt and pepper and cook 2 to 3 minutes until pink and opaque. Pour in the broth and lemon juice and simmer for another 2 to 3 minutes.

The zoodles go in last. Toss them gently in the sauce and cook 2 to 3 minutes, until tender but still crisp. Cooking them any longer risks mushy zoodles. Take the pan off the heat, stir in the parsley, adjust the seasoning and serve right away. Tongs are handy for tossing the zoodles and shrimp together.

Ways to Change It

• Marinate the shrimp: 30 minutes in lemon juice, minced garlic and a pinch of salt before cooking adds flavor.
• Other bases: spaghetti squash or cauliflower rice in place of the zoodles keeps it low carb.
• Vegetables: bell peppers or spinach add color.
• Other proteins: scallops or chicken breast can replace the shrimp.
• Herbs: basil, thyme or oregano can join or replace the parsley.
• Dairy-free: use olive oil or coconut oil in place of the butter.

What to Serve With It

A side salad of mixed greens, cucumbers and cherry tomatoes with an olive oil dressing adds crunch. Asparagus or broccoli, tossed in olive oil with salt and pepper and roasted until tender, makes a good contrast to the rich sauce. For a drink, try sparkling water with lemon or a chilled herbal iced tea.

Nutrition per Serving

One serving has 280 calories, 16 grams of fat (7 grams saturated), 8 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 25 grams of protein and 600 milligrams of sodium.

FAQ

Can I use frozen shrimp?

Yes, but thaw them completely before cooking. Leave them in the refrigerator overnight, or run them under cold water for a quicker thaw.

Can I store leftovers?

Keep them in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to keep the zoodles from going soft.

Can I make it dairy-free?

Yes. Replace the butter with olive oil or coconut oil. The flavor stays good and the dish fits a dairy-free diet.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us