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shrimp scampi recipe

Skinny Shrimp Scampi Recipe

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


  • 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


  • 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.

  • In a large pot cook pasta until al dente.

  • 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.

  • 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.

  • 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.

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

Keyword shrimp, pasta, scampi, skinny pasta, scampi sauce