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5 from 1 vote

Shrimp Scampi over Zucchini Fettuccine

Quick and Easy Shrimp Scampi with healthy Zoodles
Prep Time15 mins
Cook Time10 mins
Course: Entree/Shrimp
Cuisine: American
Keyword: easy recipe, healthy recipe, keto, keto recipe, low carb, shrimp, shrimp scampi
Servings: 4 servings
Calories: 382kcal


  • skillet


  • 1 pound large shrimp peeled and devein
  • 1/4 cup butter real
  • 1/4 cup olive oil
  • 1 tablespoon garlic
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt and pepper
  • 2 tablespoons lemon juice fresh
  • 1 teaspoon Worcheshire Sauce
  • 2 medium zucchini
  • 1/4 cup Parmesan cheese freshly grated
  • Extra Parmesan cheese to top it with.


  • Peel and devein the shrimp
  • Use a mandolin or Veggetti to make noodles out of the zucchini.
  • Heat the butter and olive oil in a large skillet.
  • Add the salt, pepper, crushed red pepper flakes and fresh minced garlic.
  • Saute the garlic 3 to 5 minutes. Do Not Burn the garlic.
  • Toss in the peeled shrimp and cook until light pink flip over to other side. 3 or 4 minutes total.
  • Remove the shrimp from the skillet.
  • Toss in the zucchini pasta and heat until warm.
  • Add the lemon juice and Worchesshire sauce.
  • Put the shrimp back into the skillet with the zucchini and toss.
  • Add the freshly grated Parmesan cheese.
  • Plate with sprinkled Parmesan cheese on top.


Shrimp Cooking Tips:

Do not overcook shrimp!  I cannot stress this enough.  As soon as the shrimp turn pink on both sides, they are done.  Shrimp will become chewy or rubbery if they are overcooked.  Typically, it takes 3 to 5 minutes to cook shrimp depending on their size.  Shrimp have a very mild flavor.  They need lots of seasoning.


Calories: 382kcal | Carbohydrates: 5g | Protein: 27g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 321mg | Sodium: 1401mg | Potassium: 358mg | Fiber: 1g | Sugar: 3g | Vitamin A: 673IU | Vitamin C: 26mg | Calcium: 261mg | Iron: 3mg