Introduction
Experience all the buttery, garlicky flavor of classic shrimp scampi without the pasta — Shrimp scampi with zucchini noodles swaps dense carbs for tender spiralized zucchini (zoodles) for a lighter, low-carb dish. It’s fast, elegant enough for company, and perfectly suited to keto and low-carb diets. This article walks you through a simple recipe, helpful tips for perfect zoodles, and detailed nutritional information — especially the carbs, fiber, sugar alcohols, and net carbs so you can keep your macros on track.

Why this version works

• Keeps the signature scampi flavors (garlic, lemon, butter) intact.
• Zucchini noodles reduce carbs and calories while adding fresh texture.
• High in protein from shrimp and rich in healthy fats — great for keto.
• Ready in about 20 minutes, making it a convenient weeknight dinner.

Ingredients (serves 4)

• 1.5 lb (680 g) raw shrimp, peeled and deveined (medium/large)
• 4 medium zucchinis (about 600 g), spiralized into noodles
• 3 tablespoons unsalted butter (about 42 g)
• 1 tablespoon extra-virgin olive oil (about 13–14 g)
• 4 cloves garlic, minced (about 12 g)
• 1/4 cup dry white wine (60 ml) or low-sodium chicken broth (optional)
• 2 tablespoons fresh lemon juice (about 30 ml)
• 2 tablespoons chopped fresh parsley (about 8 g)
• 1/4 teaspoon red pepper flakes (optional)
• Kosher salt and freshly ground black pepper, to taste
• Lemon wedges, for serving

Instructions

1. Prepare the zoodles: Spiralize zucchinis and place in a colander with a pinch of salt for 5–10 minutes to draw out excess moisture. Pat dry with paper towels.
2. Sear the shrimp: In a large skillet over medium-high heat, add olive oil. When hot, add shrimp in a single layer, season lightly with salt and pepper, and cook 1–2 minutes per side until pink and just cooked through. Transfer shrimp to a plate and set aside.
3. Make the scampi sauce: Reduce heat to medium. Add butter to the skillet. When melted, add minced garlic and red pepper flakes; sauté 30–60 seconds until fragrant (do not brown). Carefully add white wine (or chicken broth) and lemon juice. Let simmer 1–2 minutes to reduce slightly.
4. Combine: Return shrimp to the skillet, add parsley, and toss to coat in the sauce. Add zoodles and gently toss for 1–2 minutes just until warmed and slightly softened — avoid overcooking to prevent sogginess.
5. Finish and serve: Taste and adjust seasoning. Serve immediately with lemon wedges.

Tips for perfect zoodles

• Salt and drain: drawing out moisture prevents watery sauce.
• Lightly cook zoodles: 1–2 minutes is usually enough; they’ll continue to soften from residual heat.
• If you prefer firmer zoodles, serve them raw and spoon hot scampi over them to lightly wilt.
• Use larger shrimp (16–20 count) for a meaty bite and quicker, even cooking.

Keto/Low-Carb Notes
This Shrimp scampi with zucchini noodles is designed to be low in carbs and keto-friendly. The combination of shrimp and healthy fats from butter and olive oil makes it satisfying and macro-friendly. Optionally omit the wine and use broth to lower residual sugars further.

Estimated Nutrition (per serving — recipe makes 4 servings)
Note: Nutrition values are approximate and will vary by brand/size of ingredients and exact amounts. Values calculated for the recipe as provided.

• Calories: ~320 kcal
• Protein: ~43 g
• Total fat: ~13 g
  • Saturated fat: ~5.4 g
• Total carbohydrates: ~7.0 g
• Dietary fiber: ~1.6 g
• Sugars: ~4.4 g
• Sugar alcohols: 0 g
• Net carbs: ~5.4 g

How net carbs were calculated
Net carbs = Total carbohydrates − Dietary fiber − Sugar alcohols
For this recipe: ~7.0 g total carbs − ~1.6 g fiber − 0 g sugar alcohols = ~5.4 g net carbs per serving.

Serving suggestions

• Serve with a side salad of mixed greens dressed with olive oil and lemon for extra veggies and healthy fats.
• Add a sprinkle of grated Parmesan or a few capers for an extra flavor twist (note: Parmesan adds minimal carbs).
• For a heartier meal while staying low-carb, add a scoop of mashed cauliflower or roasted asparagus.

Storage and reheating

• Store leftovers in an airtight container in the refrigerator for up to 2 days. Zucchini noodles become softer over time; reheat gently in a skillet or enjoy cold.
• To reheat, warm the scampi sauce and shrimp over low heat and add fresh zoodles at the end to warm for 30–60 seconds.

Final thoughts
Shrimp scampi with zucchini noodles is a brilliant, flavorful way to enjoy a beloved classic while keeping carbs low and nutrition high. It’s quick, elegant, and flexible — perfect for weeknights, date nights, or when you want restaurant-style food at home without the extra carbs. With only about 5–6 g net carbs per serving, it’s an excellent choice for keto and low-carb meal plans.

If you’d like, I can:

• Convert this recipe to different serving sizes,
• Provide a printable shopping list,
• Offer a dairy-free/keto variation using ghee or flavored olive oil.