Skinny Shrimp Scampi Recipe

By Alina Orozco Alina Orozco

by Alina Orozco


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Way less butter and spiralized zucchini noodles make for the most delicious skinny shrimp scampi recipe for an easy weeknight dinner.

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Shrimp Scampi Recipe With White Wine

A classic shrimp scampi recipe truly shines when made with a splash of dry white wine, or something crisp like a pinot grigio. The wine adds a bright, slightly acidic depth that balances the richness of the butter and olive oil in the garlic butter sauce.

This garlic white wine base creates the perfect backdrop for tossing the zucchini “pasta” with shrimp for a lighter version of a shrimp scampi you’ll love.

What Makes This Skinny Shrimp Scampi Recipe “Skinny”?

Your first question is probably what makes this shrimp and pasta recipe a “skinny” shrimp scampi? It’s two things! First, we are using way less butter. (You won’t miss it, promise.) Secondly, we are adding zucchini noodles and mixing them with spaghetti, cutting the carb intake by virtually half!

Zoodles ( zucchini + noodles) add a little bit of a crunch to the dish and cuts the carb calories, all while still retaining the indulgence of this savory dish, and the delicious shrimp scampi sauce.

Can You Skip the Pasta and Use Zucchini Noodles?

I’ve made shrimp scampi over zoodles before and it’s totally still works. But let’s be honest, it doesn’t quite feel like you’re indulging in a pasta dish. Adding a actual pasta and mixing it with (zucchini+ noodles ) zoodles retains that shrimp and pasta visual, and tricks at least my brain that I’m having a carb feast.

How to Make Zucchini Noodles

To make this skinny scampi you need a spiralizer. This tool quickly turns zucchini into noodle shape, and creates the illusion of pasta.

For a lazy version, you can also try this recipe with artichoke pasta, which they sell at Trader Joe’s.

How to Make The Best Shrimp for Your Scampi Recipe

To build the best flavor, start with a large skillet over medium heat, sautéing garlic and red pepper flakes until fragrant, then add wine to deglaze the pan, scraping up any flavorful bits.

As you’re cooking shrimp, watch for them to turn pink, then remove them briefly so they don’t overcook.

What Goes Well With Shrimp Scampi

Here are some satisfying, complementary options that pair beautifully with this shrimp scampi recipe and help to highlight the flavors of the dish and soak up that delicious garlic butter sauce while enhancing the vibrant shrimp experience.

Side Dish Recommendations

  • Crusty bread
    Freshly baked, dense bread is ideal for dipping into garlic-laden scampi sauce. The rich white wine butter and garlic butter sauce cling to the crust, turning every bite into a savory moment of bliss.
  • Garlic bread (or rustic bread)
    Slices of baguette or homemade focaccia topped with olive oil, garlic, and parmesan offer a buttery crunch that balances the sweetness of the shrimp. Think of that crispy exterior brushed with butter and olive oil, perfect for soaking up every drop of dry white wine–infused sauce.
  • Simple green salad
    A refreshing salad adds brightness and acidity to contrast the richness. Peppery arugula, citrusy dressing, or juicy tomatoes can cut through the saturated fat from the buttery sauce. Here is one of my favorite salad recipes to serve as a side to an Italian dinner.
  • Light roasted or sautéed vegetables
    Forget the zoodles, you can add sliced zucchini, mushroom, or even spinach to this scampi. These sauteed vegetables bring texture, freshness, and a touch of medium high heat when you toss them in a large skillet. They also help highlight the turn pink visual joy of perfectly cooked shrimp.

Some Fresh Tips for Making Shrimp Scampi Pasta

Here are a few new tricks to elevate your recipe.

  1. Preheat your pan properly: Start with a skillet over medium to medium high heat. Let the pan warm before adding butter and olive oil; this prevents sticking and helps the garlic bloom without burning.
  2. Layer flavors thoughtfully: Begin by toasting minced garlic and red pepper flakes in the oil, then deglaze with a splash of dry white wine such as pinot grigio. Let the alcohol evaporate before adding shrimp. This lets the garlic and red pepper flakes infuse both oil and wine. More flavor!
  3. Watch shrimp closely: They cook fast! Toss them just until they turn pink, then promptly remove to avoid chewy shrimp. Let the residual heat in the pan finish them off gently.
  4. Enrich the sauce without adding too much fat: After removing shrimp, add a splash of wine or broth, then swirl in a modest knob of butter or a splash of extra virgin olive oil. This boosts richness without overdoing the saturated fat.
  5. Finish with fresh acidity: A squeeze of bright lemon juice or a handful of chopped parsley cut through the buttery sauce, offering vivid contrast, especially if you’re serving shrimp recipes over zucchini or pasta.
  6. Keep pasta water starchy: Save ¼ cup of pasta cooking water and stir it in at the end. It helps the sauce cling to pasta and the zucchini just right.
shrimp scampi recipe

Skinny Shrimp Scampi Recipe

A twist on a classic that cuts the carbs and calories but retains all the flavor
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Servings: 2
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 6 oz pasta noodles ( I used spaghetti)
  • 2 large zucchini spiralized
  • 1 tbsp butter
  • 3 cloves garlic, minced
  • 1 lb raw shrimp, peeled with tails removed and patted dry
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon old bay seasoning totally optional, but i like the extra heat and flavor
  • 1/2 tablespoon olive oil
  • 1/4 cup chicken or vegetable stock
  • 3 tablespoon white wine
  • 2 tablespoon fresh lemon juice

Method
 


  1. I like to marinade the shrimp ahead of time because I think this adds more
    flavor to the dish. Add raw shrimp (make sure they are patted dry) to a bowl
    and then also add salt, pepper, red pepper flakes and old bay seasoning and
    olive oil. Mix well and let the mixture sit in the fridge.





  2. In a large pot cook pasta until al dente.









  3. Meanwhile spiralize your zucchini and set aside. I like a simple hand held
    spiralizer like this one, I have a more expensive one, but always reach for the hand
    held, for easy clean up and speed.









  4. Now, in a large saute pan, heat butter over medium heat. Add garlic and saute
    until fragrant. Add shrimp and saute shrimp and garlic until the shrimp is pink
    on both sides, about 3-4 minutes.








  5. Add chicken stock, wine and lemon juice to the pan and let the mixture cook for a
    few minutes. Then add spiralized zucchini to the pan, mix and remove from heat.








  6. Drain the pasta, add to the pan, mix well and serve immediately. Add a sprinkle of
    parm cheese as desired. 






Notes

Some Fresh Tips for Making Shrimp Scampi Pasta

Here are a few new tricks to elevate your recipe.
  1. Preheat your pan properly: Start with a skillet over medium to medium high heat. Let the pan warm before adding butter and olive oil; this prevents sticking and helps the garlic bloom without burning.
  2. Layer flavors thoughtfully: Begin by toasting minced garlic and red pepper flakes in the oil, then deglaze with a splash of dry white wine such as pinot grigio. Let the alcohol evaporate before adding shrimp. This lets the garlic and red pepper flakes infuse both oil and wine. More flavor!
  3. Watch shrimp closely: They cook fast! Toss them just until they turn pink, then promptly remove to avoid chewy shrimp. Let the residual heat in the pan finish them off gently.
  4. Enrich the sauce without adding too much fat: After removing shrimp, add a splash of wine or broth, then swirl in a modest knob of butter or a splash of extra virgin olive oil. This boosts richness without overdoing the saturated fat.
  5. Finish with fresh acidity: A squeeze of bright lemon juice or a handful of chopped parsley cut through the buttery sauce, offering vivid contrast, especially if you’re serving shrimp recipes over zucchini or pasta.
  6. Keep pasta water starchy: Save ¼ cup of pasta cooking water and stir it in at the end. It helps the sauce cling to pasta and the zucchini just right.

More Shrimp & Pasta Dishes To Check Out

More Light Dinner Recipes You May Like

Alina Orozco

Alina Orozco is a freelance writer with a weakness for hot dogs, the beach, dinner parties and DIY projects. She lives in Orange County, California with her husband, their two boys and an oversized Beagle named Benny.