Shrimp Scampi Zoodles for Two

Shrimp with lemon, lemon zest and garlic over zucchini noodles – this dish is EASY low-carb, gluten-free,
paleo-friendly, very satisfying and took less than 20 minutes to make,
start to finish and it was DELICIOUS!

2014 was certainly the year for the zoodles (zucchini noodles)! Ever since buying my FAVORITE cooking gadget, the Paderno Spiral Vegetable Slicer I was hooked! I’ve been swapping pasta for zucchini noodles ever since. It’s the easiest way to make
zucchini noodles, cucumber noodles, sweet potato spirals, spiralized beets and more! Prior
to owning one, I used my mandolin but it’s so much quicker and easier
(and safer) with this fun gadget – you NEED one!!

Shrimp Scampi Zoodles for Two – a quick and easy spiralized meal!

I took a break from zoodles for a few months because I may have over-did it
this summer, but now that it’s January I dusted off my Paderno and have
been making them all week.

If you are new to zucchini
noodles, a few tips: don’t cook the zucchini longer than 2 minutes or it
will become watery. I usually cook it 1-1/2 minutes so they stay firm
yet warm. You can even eat it raw, like in this awesome Raw Spiralized Zucchini Salad with Avocado and Edamame.

Zucchini noodles are also great in Asian dishes, try this Kung Pao Chicken Zoodles, under 300 calories!

Shrimp Scampi Zoodles for Two
Servings: 2 • Size: 6 shrimp, 1 zucchini • Points+: 4 pt • Smart Points: 4
Calories: 161 • Fat: 8 g • Carb: 13 g • Fiber: 4 g • Protein: 11 g • Sugar: 4 g
Sodium: 76 mg  • Cholest: 72 mg


  • 2 medium zucchini, about 8 oz each
  • 1/2 tbsp unsalted butter
  • 2 tsp extra virgin olive oil. divided
  • 4 minced garlic cloves, divided
  • 12 large peeled and deveined shrimp (about 6.5 oz)
  • kosher salt, to taste
  • freshly ground black pepper
  • 1 tbsp chopped fresh parsley leaves
  • 1/2 tsp fresh grated lemon zest
  • 3 tbsp freshly squeezed lemon juice (from 1 lemon)
  • 1/8 tsp hot red pepper flakes


Use a mandolin fitted with a julienne blade or a spiralizer to cut the zucchini into noodles. Cut the strips into 6 to 8-inch strips.

In a large nonstick pan, melt the butter and 1 teaspoon olive oil over medium heat. Add the garlic and saute for 1 minute. Add the shrimp, kosher salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Set aside.

Add the remaining oil and garlic to the skillet, cook 30 seconds then add the zucchini noodles, kosher salt and pepper. Cook 2 minutes, stirring.

Remove from the heat, add the shrimp, parsley, lemon zest, lemon juice, and red pepper flakes. Toss well to combine and serve immediately.

Makes 2 servings.
6 shrimp, half the noodles.

Shrimp Scampi Zoodles for Two – a quick and easy spiralized meal!