I love sharing Whole 30 Shrimp Scampi recipes that bring together succulent shrimp and spiralized zucchini noodles with fresh lemon zest and juice, garlic, and a splash of white wine. Butter and red pepper flakes add a touch of indulgence while parsley offers a hint of brightness in this vibrant dish.

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I recently came across this fresh twist on my fave shrimp scampi and I just had to share it with you all. I love making zucchini noodles pasta because it’s a healthier, gluten-free alternative to regular pasta and fits perfectly in my whole 30 and paleo cooking style.

For this recipe, I used 1 lb large shrimp that are peeled and deveined, accompanied by 4 spiralized zucchinis, which create awesome texture. I also tossed in minced garlic, extra virgin olive oil and unsalted butter to make the sauce rich and flavorful.

Add in the juice and zest of 1 lemon along with a bit of dry white wine and optional red pepper flakes to bring a nice kick. Seasoned with salt and black pepper to taste and sprinkled with freshly chopped parsley, this dish achieves a delightful balance of zest and savory notes.

It’s a simple but memorable dinner that always surprises me with its light yet satisfying flavor.

Why I Like this Recipe

1. I love that this recipe is really healthy while still being super flavorful.
2. I really like how the shrimp comes out perfectly tender with a nice lemon garlic kick.
3. I appreciate the use of zucchini noodles which makes it a lighter and more nutritious twist on a classic pasta dish.

I made these zucchini noodles pasta with lemon garlic shrimp because it’s a tasty, gluten free, paleo version of shrimp scampi and linguini. Instead of using regular pasta, I swap it out with spiralized zucchini which gives the dish a lighter feel yet still satisfying texture. It’s got a lot of great flavors with the lemon juice and zest, garlic, and even a splash of white wine that makes everything come together, plus I love how simple it is to put together. Overall, it just feels like a healthier, yummy dinner that doesn’t compromise on taste.

Ingredients

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Shrimp: Provide lean protein making the meal hearty and super flavorful.
Zucchini Noodles: Low-carb veggie full of fiber; they add a fresh, crisp bite.
Garlic: Packs a punch with aroma and natural health benefits, really boosts flavor.
Olive Oil: A heart healthy fat that helps meld and round out all the tastes.
Lemon Juice and Zest: Impart a tangy, sour brightness that lightens up the dish.
White Wine: Offers a subtle acidic depth, adding complexity to the flavor blend.
Butter: Adds rich, silky texture though should be used in moderation.
Parsley: Fresh herb that brings a pop of color and vitamins to every bite.

Ingredient Quantities

1 lb large shrimp, peeled and deveined

4 medium zucchinis, spiralized into noodles

3 garlic cloves, minced

2 tbsp extra virgin olive oil

2 tbsp unsalted butter

Juice of 1 lemon

Zest of 1 lemon

1/4 cup dry white wine

1/4 tsp red pepper flakes (optional)

1/2 tsp salt, adjust to taste

1/4 tsp black pepper, adjust to taste

2 tbsp chopped fresh parsley for garnish

How to Make this

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1. Heat the olive oil and butter in a large skillet over medium-high heat, then add the minced garlic and red pepper flakes (if using) and let it sizzle for about 30 seconds till it smells great.

2. Toss in the shrimp, sprinkle with salt and black pepper, and cook them for about 2 minutes on each side until they turn pink and start to firm up.

3. Pour in the dry white wine, letting it bubble for a minute to reduce into a light sauce.

4. Stir in the lemon juice and lemon zest so every shrimp gets a blast of citrus flavor.

5. Add the spiralized zucchini noodles into the skillet and mix everything together gently; be careful not to break the noodles.

6. Let the zucchini noodles cook for about 2-3 minutes, just until they begin to soften but still keep a nice crunch.

7. Give the dish a quick taste and adjust the salt and black pepper if needed.

8. Remove the skillet from the heat and sprinkle the chopped parsley over the top to add some color.

9. Transfer the pasta and shrimp to a plate ensuring the sauce and noodles are well combined.

10. Serve immediately while hot and enjoy your lighter, paleo twist on shrimp scampi with a burst of lemon garlic flavor!

Equipment Needed

1. Large skillet – needed to heat up the olive oil, butter, and later cook the shrimp and zucchini noodles properly
2. Stove – essential to maintain the right heat levels during the cooking process
3. Spiralizer – for turning zucchinis into noodles (if you dont have one you can try using a vegetable peeler, but a spiralizer gives a better result)
4. Knife – to mince garlic, chop parsley and if needed slice the lemon
5. Cutting board – to safely prep your garlic, parsley, and lemon
6. Measuring spoons and cup – to accurately add the olive oil, butter, wine, and spices
7. Citrus juicer or reamer – helps extract the lemon juice efficiently while keeping things mess-free
8. Grater or zester – used to get the lemon zest without too much hassle
9. Spatula or tongs – for stirring and flipping the shrimp and noodles to ensure they cook evenly
10. Serving plate – to easily transfer and serve your finished dish with all its flavors intact

FAQ

Q: Can I use a different protein besides shrimp?

A: Sure thing, you can try chicken, scallops or even tofu if you prefer a non-seafood version.

Q: Do I need to use white wine in the recipe?

A: You don't have to if you're not a fan. If you leave it out, you can use a bit of chicken broth instead to keep the flavor rich.

Q: How do I keep the zucchini noodles from getting too soggy?

A: The key is a quick sauté. Make sure to cook your garlic and shrimp quickly, then toss the zucchini in for just a minute or two to keep some crunch.

Q: Can I prep the ingredients ahead of time?

A: Yep, you can spiralize the zucchini and prep the shrimp and garlic ahead of time. Just be careful not to overcook the shrimp when you finish the dish.

Q: What can I do if I want more heat in the dish?

A: If you like spicy, feel free to add a bit more red pepper flakes or even a dash of hot sauce. Adjust it based on your heat preference.

Zucchini Noodles Pasta Recipe Substitutions and Variations

If you can’t find large shrimp, you can try scallops or even some thinly sliced chicken breast. They work pretty well with the flavors.
If you’re out of zucchinis for noodles, you could use spaghetti squash or make veggie noodles out of carrots using a peeler. They’ll give a different twist but still tasty.
Instead of unsalted butter, you might use ghee or even a bit of margarine if you’re in a pinch. It still adds richness to the dish.
For the dry white wine, you could swap in a bit of chicken broth mixed with a lil’ extra lemon juice. This keeps the dish moist and flavorful.
If you want a change from extra virgin olive oil, try avocado oil; it has a mild flavor and is a good alternative for cooking here.

Pro Tips

1. Make sure the shrimp dont overcook – they will quickly turn rubbery if left on the heat too long, so keep an eye on them to get that perfect pink finish.

2. Be gentle when mixing the zucchini noodles in; them noodles are super delicate and breaking them too much will make your dish end up looking mushy.

3. When you add the garlic and red pepper flakes, let them sizzle just for a few seconds – enough to bring out the flavor without burning them, because burnt garlic really ruins the taste.

4. Taste as you go. A quick taste after adding the lemon juice and zest is key so you can adjust the salt or pepper and nail that perfect balance of flavors.

Zucchini Noodles Pasta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

260

kcal

Equipment: 1. Large skillet – needed to heat up the olive oil, butter, and later cook the shrimp and zucchini noodles properly
2. Stove – essential to maintain the right heat levels during the cooking process
3. Spiralizer – for turning zucchinis into noodles (if you dont have one you can try using a vegetable peeler, but a spiralizer gives a better result)
4. Knife – to mince garlic, chop parsley and if needed slice the lemon
5. Cutting board – to safely prep your garlic, parsley, and lemon
6. Measuring spoons and cup – to accurately add the olive oil, butter, wine, and spices
7. Citrus juicer or reamer – helps extract the lemon juice efficiently while keeping things mess-free
8. Grater or zester – used to get the lemon zest without too much hassle
9. Spatula or tongs – for stirring and flipping the shrimp and noodles to ensure they cook evenly
10. Serving plate – to easily transfer and serve your finished dish with all its flavors intact

Ingredients

1 lb large shrimp, peeled and deveined
4 medium zucchinis, spiralized into noodles
3 garlic cloves, minced
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
Juice of 1 lemon
Zest of 1 lemon
1/4 cup dry white wine
1/4 tsp red pepper flakes (optional)
1/2 tsp salt, adjust to taste
1/4 tsp black pepper, adjust to taste
2 tbsp chopped fresh parsley for garnish

Directions

Heat the olive oil and butter in a large skillet over medium-high heat, then add the minced garlic and red pepper flakes (if using) and let it sizzle for about 30 seconds till it smells great.
Toss in the shrimp, sprinkle with salt and black pepper, and cook them for about 2 minutes on each side until they turn pink and start to firm up.
Pour in the dry white wine, letting it bubble for a minute to reduce into a light sauce.
Stir in the lemon juice and lemon zest so every shrimp gets a blast of citrus flavor.
Add the spiralized zucchini noodles into the skillet and mix everything together gently; be careful not to break the noodles.
Let the zucchini noodles cook for about 2-3 minutes, just until they begin to soften but still keep a nice crunch.
Give the dish a quick taste and adjust the salt and black pepper if needed.
Remove the skillet from the heat and sprinkle the chopped parsley over the top to add some color.
Transfer the pasta and shrimp to a plate ensuring the sauce and noodles are well combined.
Serve immediately while hot and enjoy your lighter, paleo twist on shrimp scampi with a burst of lemon garlic flavor!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.