Garlic Butter Shrimp Scampi with Zucchini Noodles

1Prepare the zucchini noodles by spiralizing them into a large bowl. Place the noodles in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes to draw out excess moisture. Pat them very dry with paper towels to ensure the final sauce remains thick and flavorful.

2In a large skillet over medium-high heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Add the shrimp in a single layer, season with salt and pepper, and sear for 1-2 minutes per side until they turn pink and opaque. Immediately transfer the shrimp to a plate to prevent overcooking.

3Reduce the heat to medium and add the remaining 3 tablespoons of butter and 1 tablespoon of olive oil to the same skillet. Stir in the minced garlic (6 cloves) and red pepper flakes, sautéing for about 1 minute until fragrant; be careful not to brown the garlic (6 cloves) as it will become bitter.

4Pour in the white wine (or chicken stock) and lemon juice. Increase the heat to medium-high and simmer for 2-3 minutes, scraping any browned bits from the bottom of the pan, until the liquid has reduced by approximately half.

5Return the seared shrimp and any accumulated juices to the skillet. Add the zucchini noodles and lemon zest (1 teaspoon), then toss everything together with tongs for 1-2 minutes. The zucchini should be just tender-crisp; avoid overcooking as it will release water and become mushy.

6Remove the skillet from the heat and stir in the fresh parsley. Taste and adjust the seasoning with additional salt, pepper, or a squeeze of lemon if desired.

7Divide the scampi into four bowls, garnish with grated Parmesan cheese if using, and serve immediately while the sauce is perfectly emulsified.