Zucchini Noodle Shrimp Scampi Bake

My Easy Sheet Pan Supper

Let’s make a healthy shrimp scampi tonight. We will use zucchini noodles. It is a low carb shrimp scampi that feels fancy. But it is so simple. I love healthy shrimp recipes like this one.

Everything cooks on one pan. That means less washing up. I still laugh at that. I would rather eat than scrub pots. This is a true 30 minute meal. Perfect for busy nights.

The Magic of Zoodles

Zucchini noodles are just squash cut thin. We call them “zoodles.” They are soft and soak up flavor. Shrimp scampi with zoodles is my new favorite. It is a gluten free dinner that everyone enjoys.

Why does this matter? It helps us eat more veggies. We do not even miss the pasta. *Fun fact: One large zucchini makes about one cup of noodles.* Have you ever tried making zoodles before? What is your favorite way to eat zucchini?

A Little Story About Garlic

My grandpa grew garlic. He said it made food taste like love. I think of him every time I mince cloves. For this easy shrimp scampi, we use four cloves. Doesn’t that smell amazing when it hits the warm oil?

Why this matters? Cooking with fresh things connects us. It connects us to people and places. This skinny shrimp scampi is full of those good, real flavors. It feels like a hug in a bowl.

Making It Your Own

This recipe is very friendly. You can make it dairy free shrimp scampi. Just leave out the butter and Parmesan. Use a little more olive oil instead. It will still be delicious.

The lemon and parsley make it taste fresh and bright. I like a little red pepper for a kick. Do you like your food spicy or mild? You can adjust it to be just right for you.

Your Turn in the Kitchen

Now you have all you need. This healthy shrimp scampi is waiting for you. It is light, tasty, and comes together fast. I hope you make it soon.

Will you try this recipe this week? If you do, tell me how it went. Share a picture of your plate. I would love to see your kitchen creation.

Ingredients:

Instructions

Step 1: Let’s start our healthy shrimp scampi. Warm the butter and oil in your big pan. Add the chopped shallot and cook it soft. It smells so good already, doesn’t it? I love this part.

Step 2: Stir in the garlic for just 30 seconds. Now add your shrimp and all the spices. Sauté them for about three minutes. The shrimp will start to turn pink. (Don’t walk away, or they’ll overcook!)

Step 3: Pour in the broth and lemon juice. Let it bubble for one minute. This makes the best garlic-lemon sauce for our zucchini noodles. Your shrimp should be perfectly opaque now. What’s your favorite 30 minute meals? Share below!

Step 4: Gently mix in your zucchini noodles and parsley. Toss everything in that yummy sauce. Heat just until the zoodles are warm. (This keeps them from getting mushy!) You’ve made a perfect low carb shrimp scampi.

Step 5: Dish it up right away. Sprinkle with Parmesan for a finishing touch. This easy shrimp scampi is a true gluten free dinner winner. I still laugh at how fast it disappears. Enjoy your healthy shrimp recipes!

Creative Twists

Add cherry tomatoes for a sweet, juicy pop. Swap the Parmesan for a sprinkle of nutritional yeast. This makes it a dairy free shrimp scampi. Try adding a handful of fresh spinach with the zoodles. Which one would you try first? Comment below!

Serving & Pairing Ideas

This skinny shrimp scampi is a complete meal. For a heartier plate, add a simple side salad. A crusty piece of gluten-free bread is nice for dipping. You could also serve it over a small bed of rice. Which would you choose tonight?

Storing Your Scampi for Later

Let’s talk about leftovers. This healthy shrimp scampi is best fresh. But you can save it. Let it cool first. Then put it in a sealed container. It will keep in the fridge for two days.

I don’t recommend freezing this one. The zucchini noodles get too watery when thawed. I learned this the hard way. My first batch turned into a soup! It tasted fine but looked sad.

Reheat it gently in a skillet. A microwave can make the zoodles mushy. Batch cooking the sauce is a smart idea. Make a double batch of the garlic-lemon sauce. Store it alone. Cook fresh shrimp and zucchini noodles each time.

This matters because good food shouldn’t go to waste. A little planning gives you a fast, healthy shrimp recipe on a busy night. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

We all run into little problems while cooking. Here are three easy fixes. First, soggy zucchini noodles. Toss them with a little salt before cooking. Let them sit for ten minutes. Then squeeze out the extra water with a towel.

Second, over-cooked shrimp. They get rubbery fast. I remember when I served shrimp like little pink erasers. Cook them just until they turn pink and opaque. They keep cooking a bit off the heat.

Third, a sauce that’s too thin. Simmer it for a minute longer. Or add a sprinkle of Parmesan to help it cling. This matters because fixing small issues builds your confidence. It also makes sure every bite is full of flavor. Which of these problems have you run into before?

Your Quick Questions, Answered

Can you make shrimp scampi with zucchini noodles?

Yes, absolutely! This recipe is shrimp scampi with zoodles. It is a classic, easy shrimp scampi made lighter. The zucchini noodles replace traditional pasta. This creates a delicious low carb shrimp scampi. It is one of my favorite healthy shrimp recipes for a quick, gluten free dinner.

How do you keep zucchini noodles from getting soggy in a bake?

The key is to not overcook them. For a bake, add the zucchini noodles at the very end. Just mix them in to warm through. If you bake them too long, they release water. This makes your dish watery. For this recipe, we toss them in at the last minute off the heat.

What goes well with zucchini noodle shrimp scampi?

A simple side salad is perfect. Some crusty bread is nice for soaking up sauce. You could also serve it with a side of roasted cherry tomatoes. This meal is already a complete, healthy shrimp scampi. It has your protein and vegetables all in one tasty skillet.

Can I use frozen shrimp for this bake?

You can use frozen shrimp. Just thaw them first. Put them in a bowl of cold water for 15 minutes. Pat them very dry with paper towels. This helps them cook nicely. Using frozen shrimp makes this skinny shrimp scampi even easier for busy weeknights.

How do you thicken the sauce for a shrimp scampi bake?

Let the sauce simmer for an extra minute. This helps it reduce and thicken. The Parmesan cheese at the end also helps the sauce cling. For a dairy free shrimp scampi, just skip the Parmesan. A little extra simmering time will still give you a lovely, glossy sauce.

What are some variations for zucchini noodle shrimp scampi?

Try adding halved cherry tomatoes for color. You can use spinach instead of parsley. For more heat, add extra red pepper flakes. A fun fact: using white wine instead of broth adds a nice depth of flavor. This recipe is so flexible. It is the perfect base for your own 30 minute meals. Which tip will you try first?

From My Kitchen to Yours

I hope you love this cozy meal. It brings a little sunshine to the table. Cooking should be fun, not stressful. This dish is here to help on those busy nights.

I would love to hear about your kitchen adventures. Your stories make my day. Have you tried this recipe? Tell me all about it in the comments below.

Happy cooking!

—Danielle Monroe.

Zucchini Noodle Shrimp Scampi Bake

Author: Danielle Monroe Cooking Method:Stovetop Cuisine:Italian Courses:Main

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time: Total time: 25 minutesServings:4 servingsCalories:224 kcal Best Season:Summer

Description

Healthy Shrimp Scampi with Zucchini Noodles

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 shallot, finely chopped
• 4 cloves garlic, minced (about 1 1/2 tablespoons)
• 1 pound large raw shrimp, peeled and deveined with tails on (fresh or frozen and thawed)
• 1 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon ground black pepper
• 1/4 cup low-sodium chicken broth or white wine
• Zest of 1/2 lemon
• 1/4 cup freshly squeezed lemon juice
• 1 1/2 pounds zucchini noodles (from about 4 medium zucchini)
• 1/4 cup chopped fresh parsley leaves
• 2 tablespoons freshly grated Parmesan

Instructions

1. Heat the butter and olive oil in a large skillet over medium-low heat. Add the shallot and cook until beginning to soften, about 3 minutes. Add the garlic and cook 30 seconds.
2. Add the shrimp, salt, red pepper flakes, and black pepper. Sauté for 3 minutes, until the shrimp are beginning to cook but are still somewhat translucent.
3. Add the chicken broth, lemon zest, and lemon juice. Bring to a boil and cook for 1 minute, just until the shrimp are completely opaque and cooked through.
4. Stir in the zucchini noodles and parsley. Toss the noodles with the shrimp so that they are coated with the garlic-lemon sauce and heat just until warmed through. (Do not overcook or the zucchini noodles will become mushy.)
5. Sprinkle with parsley and Parmesan. Serve warm.

Notes

Nutrition per serving: Calories: 224kcal | Carbohydrates: 9g | Protein: 27g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 295mg | Potassium: 596mg | Fiber: 2g | Sugar: 5g | Vitamin A: 520IU | Vitamin C: 42.4mg | Calcium: 227mg | Iron: 3.2mg

Keywords:Shrimp, Zucchini, Scampi, Healthy, Low-Carb