Lemongarlic Shrimp Scampi Zoodles for Two

Q: Can I make Shrimp Scampi Zoodles for Two if I don’t have a spiralizer?

Yes — a spiralizer is handy but not essential: use a julienne peeler, mandoline with a julienne blade, or a regular vegetable peeler to make thin zucchini ribbons. You can also buy pre-spiralized zucchini from many supermarkets; just follow the same salt-and-drain step to avoid watery zoodles. Thicker strands will take a little longer to soften, so adjust the brief cooking time accordingly.

Q: Can I make this ahead or store leftovers from Shrimp Scampi Zoodles for Two?

You can prep components ahead — spiralize the zucchini and season the shrimp — but cook just before serving for best texture; if you must make ahead, store shrimp-and-sauce and zoodles separately in airtight containers in the fridge for up to 2 days. Reheat gently in a skillet so the shrimp don’t toughen and the zoodles don’t go mushy; freezing finished zoodles is not recommended because the texture degrades, though cooked shrimp freeze better on their own.

Q: How nutritious is this meal and can I make it lighter or more filling?

This recipe is low-carb and protein-forward — roughly ~400 kcal and ~40 g protein per serving depending on exact ingredients — with moderate fat from butter and olive oil and about 6 g carbs. To make it lighter, cut back on the butter or skip the Parmesan; to make it more filling, add extra shrimp, toss in roasted cherry tomatoes or cannellini beans, or serve with a slice of crusty whole-grain bread or a small side salad. Watch the sodium if using pre-seasoned shrimp or adding extra salt, and balance with fresh lemon and parsley for brightness rather than more salt.

Shrimp Scampi Zoodles for Two My Easy LemonGarlic DateNight

By Fia MartinezOctober 2, 2025

0 (0 Ratings)

Table of Contents

Quick Hook

Shrimp Scampi Zoodles for Two is my go-to. Oh my gosh, it saved a nervous date night once.
The dish sings lemony, garlicky, buttery flavors.

Fun fact: this dish is only about 400 kcal. That’s great for a low-carb weeknight win.
It keeps the Shrimp Scampi vibe without heavy pasta.

Brief Overview

This twist comes from Italian American scampi roots. Shrimp Scampi meets zucchini noodles in a fresh swap.
Difficulty is easy.

Prep Time: 15 minutes. Cook Time: 8 10 minutes.
Total time is about 23 25 minutes.

You get two servings.
Serve as a Date Night Dinner for Two with wine.

Main Benefits

Top benefit is high protein and low carbs. This Low-Carb Shrimp Recipe fits many diets easily.
It’s also quick for busy weeknights and impresses.

Perfect for a cozy dinner with someone special. It doubles as a light lunch or speedy supper.
Think Garlic Butter Shrimp Zoodles but brighter with lemon.

What makes this recipe special is balance. Plump shrimp meet crisp zucchini pasta and glossy sauce.
I love the way lemon lifts the buttery notes.

My Two Cents and Tiny Warnings

Honestly, watery zoodles ruined my first attempt. Salt them, let them drain, and pat them dry.
Don’t overcook shrimp. They stop being tender fast.

I learned to use pan fond for big flavor. A splash of white wine or broth changes everything.
Parmesan at the end gives a savory, silky finish.

Transition to Ingredients

Ready to cook? Time to grab your spiralizer. Next up: the ingredients list and quick step-by-step.
Let’s get those Zucchini Noodles and Lemon Garlic Shrimp prepped.

Ingredients & Equipment

I call this one Shrimp Scampi Zoodles for Two.
Quick stat: most weeknight cooks want dinner in under 30 minutes.
This recipe nails that every time.

Main Ingredients

Zoodles

2 medium zucchini (about 14 16 oz / 400 450 g total) , spiralized to about 4 cups (~300 350 g) .
Lightly salt to draw out water.

Shrimp scampi

12 oz (340 g) large raw shrimp , peeled and deveined.
2 tablespoons unsalted butter (28 g) .
1 tablespoon extra virgin olive oil (15 ml) .
3 garlic cloves, minced (~1 tablespoon) .
1/4 teaspoon red pepper flakes (optional).
1/4 cup dry white wine (60 ml) or low-sodium chicken broth.
Zest of 1 lemon (about 1 teaspoon ) and 1 1/2 tablespoons fresh lemon juice (22 ml) .
2 tablespoons chopped fresh parsley (about 8 g) .
2 tablespoons finely grated Parmesan (about 10 g) , optional.
Kosher salt and black pepper to taste.

Quality tips (short and real)

Shrimp: smell fresh and firm, not slimy.
Zucchini: pick firm, glossy skin. Avoid soft spots.
Wine: use a dry white you’d drink.

Seasoning Notes

Essential spice combos

Garlic plus lemon is the base.
Add red pepper flakes for heat.
Parsley brings fresh green notes.

Flavor enhancers and aromatics

Butter makes the sauce silky.
Wine or broth lifts the pan fond.
Parmesan adds umami and depth.

Quick substitutions

No wine: use 60 ml chicken broth plus a splash of vinegar.
dairy-free: swap butter for olive oil.
No parsley: try basil or chives.

Equipment Needed

Essential tools only

Spiralizer or julienne peeler.
Large skillet 10 12 inch (25 30 cm) .
Tongs, microplane, measuring spoons or scale.

Common household alternatives

Use a mandoline with julienne blade.
A vegetable peeler can fake zoodles.
Use two spatulas if no tongs.

Final note: I burned a batch once. Now I watch shrimp like a hawk.
This is a true Lemon Garlic Shrimp, low-carb Shrimp Scampi, and perfect Date Night Dinner for Two.

Cooking Method

Prep Steps

I always start with proper mise en place. Spiralize 2 zucchini and salt them. Let them drain in a colander for 5– 10 minutes . Pat dry before cooking.

Peel and pat 12 oz shrimp dry. Mince garlic, zest one lemon, and measure wine. Lay tools out by the stove. This saves time. Honestly, it feels like cheating, but it works.

Safety first: cook seafood to a safe temperature. Aim for 145° F ( 63° C) if you use a thermometer. If not, follow the visual cues below.

Fun fact: NOAA says shrimp tops U.S. seafood consumption. No surprise here.

step-by-step Process

Heat a large skillet over medium high heat. Add 1 tbsp olive oil and 1 tbsp butter .
Add garlic and red pepper flakes. Sauté 20 30 seconds until fragrant. Do not brown.
Add shrimp in one layer. Sear 1.5– 2 minutes per side until opaque and pink. Remove shrimp.
Deglaze with 1/4 cup dry white wine. Simmer 1– 2 minutes to reduce. Scrape browned bits.
Stir in remaining 1 tbsp butter , lemon zest, and 1 1/2 tbsp lemon juice . Return shrimp. Toss 30 60 seconds .
Add drained zoodles. Toss gently 1– 2 minutes until warmed and slightly tender. Serve immediately.

Visual cues: shrimp should be opaque and springy. Avoid tight rings. Zoodles stay bright and slightly crisp. If water pools, remove from heat and plate right away.

Pro Tips

Use the pan fond. Deglaze with wine or broth. It makes the sauce sing.
Salt zucchini lightly to avoid soggy zoodles. Squeeze excess liquid. This is critical.

Common mistakes: overcooking shrimp and overcooking zoodles. Both ruin texture. Don’t walk away.

make-ahead: spiralize zucchini and season shrimp up to 24 hours in advance. Store separately.

Personal note: I cooked this as a Date Night Dinner for Two once. It felt like a restaurant meal in under 25 minutes .

Shrimp Scampi Zoodles for Two hits that sweet spot between fancy and fast. Try it your kitchen will smell like lemon garlic heaven.

Recipe Notes

I made this as a last minute Date Night Dinner for Two. It felt fancy. It was done in under 25 minutes.

Fun fact: zucchini is about 95% water. That’s why zucchini noodles can get soggy fast.

Serving Suggestions

Plate the Shrimp Scampi Zoodles for Two on warmed flat plates. Pile the Zucchini Pasta in the middle. Lay shrimp on top.

Sprinkle parsley and grated Parmesan. Add a lemon wedge. Serve with a crisp Pinot Grigio or sparkling water. For sides, try an arugula salad or roasted asparagus.

I like blistered cherry tomatoes. They add color and sweetness. This recipe doubles as Garlic Butter Shrimp Zoodles or a light Lemon Garlic Shrimp dinner.

Storage Tips

Cool leftovers quickly. Transfer to airtight containers. Refrigerate for up to 2 days. Zoodles get softer overnight. Reheat gently in a skillet.

Toss over low heat for 1 2 minutes. Avoid microwaving long. It makes the Veggie Noodles watery. Freezing is not recommended.

Zucchini loses texture when frozen. Shrimp also toughen after freezing and reheating.

Variations

Want a dietary twist? Use olive oil and skip butter for dairy-free. Swap grated Parmesan for nutritional yeast. That keeps it vegan ish with plant shrimp substitutes.

For seasonal swaps, add halved cherry tomatoes in summer. Or stir in roasted mushrooms in autumn. Try these Spiralized Zucchini Recipes ideas when zucchini is plentiful.

Nutrition Basics

This is a true Low-Carb Shrimp Recipe . Expect around 400 calories per serving. Protein sits near 40 grams. Carbs stay low, near 6 grams.

Fat comes from butter and olive oil. Key benefits include high protein and vitamin rich zucchini. Shrimp supply iodine and selenium.

Zoodles add fiber and vitamins with fewer calories than pasta.

Final Thoughts

Honestly, this feels like restaurant food at home. The sauce comes together in minutes. The trick is quick cooking. Don’t overcook shrimp or zoodles.

Try it for a cozy night in. You’ll love how bright and buttery it tastes. Give it a go and have fun!

Frequently Asked Questions

Can I make Shrimp Scampi Zoodles for Two if I don’t have a spiralizer?

Yes a spiralizer is handy but not essential: use a julienne peeler, mandoline with a julienne blade, or a regular vegetable peeler to make thin zucchini ribbons. You can also buy pre-spiralized zucchini from many supermarkets; just follow the same salt and-drain step to avoid watery zoodles.

Thicker strands will take a little longer to soften, so adjust the brief cooking time accordingly.

What’s the best way to avoid watery zoodles and overcooked shrimp?

Salt the spiralized zucchini lightly and let it sit in a colander for 5 10 minutes, then pat or squeeze dry to remove excess water this keeps the sauce bright and not diluted.

Pat shrimp very dry before searing and remove them from the pan as soon as they’re opaque and pink, then finish them in the sauce; toss the zoodles in the hot sauce for just 1 2 minutes to keep them al dente.

Use the pan fond by deglazing with wine or broth to concentrate flavour rather than adding extra liquid.

Can I make this ahead or store leftovers from Shrimp Scampi Zoodles for Two?

You can prep components ahead spiralize the zucchini and season the shrimp but cook just before serving for best texture; if you must make-ahead, store shrimp and-sauce and zoodles separately in airtight containers in the fridge for up to 2 days.

Reheat gently in a skillet so the shrimp don’t toughen and the zoodles don’t go mushy; freezing finished zoodles is not recommended because the texture degrades, though cooked shrimp freeze better on their own.

What can I use instead of white wine, and can I make the dish dairy-free?

If you prefer not to use wine, deglaze with low-sodium chicken or vegetable broth plus a splash (about 1 tsp) of white wine vinegar or extra lemon juice to mimic the acidity. For dairy-free, replace the butter with an extra 1 2 tablespoons of good quality olive oil and skip the Parmesan (nutritional yeast adds a cheesy note if you like).

These swaps change the richness slightly but keep the bright, garlicky citrus profile intact.

How nutritious is this meal and can I make it lighter or more filling?

This recipe is low-carb and protein forward roughly ~400 kcal and ~40 g protein per serving depending on exact ingredients with moderate fat from butter and olive oil and about 6 g carbs.

To make it lighter, cut back on the butter or skip the Parmesan; to make it more filling, add extra shrimp, toss in roasted cherry tomatoes or cannellini beans, or serve with a slice of crusty whole grain bread or a small side salad.

Watch the sodium if using pre-seasoned shrimp or adding extra salt, and balance with fresh lemon and parsley for brightness rather than more salt.