Shrimp Scampi with Spaghetti and Zucchini
Elevate your weeknight dinner routine with this vibrant Shrimp Scampi with Spaghetti and Zucchini, a dish that combines tender shrimp, al dente pasta, and perfectly sautéed zucchini in a luscious garlic butter sauce with a hint of lemon. This recipe is packed with flavor, from the zingy lemon zest to a touch of red pepper flakes for a subtle kick, all brought together in just 35 minutes. Deglazed with white wine (or chicken broth as an easy alternative), the sauce is rich yet light, allowing the natural sweetness of the shrimp and freshness of the zucchini to shine. Perfect for a quick yet elegant meal, this one-pan wonder is deliciously versatile and can be finished off with a sprinkle of Parmesan and parsley for added indulgence. Ideal for seafood lovers and fans of easy pasta dishes, this recipe is a true crowd-pleaser!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb large shrimp, peeled and deveined
- 2 medium zucchini, thinly sliced into half-moons
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 0.33 cup dry white wine (or chicken broth as a substitute)
- 2 tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest
- 0.25 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp parsley, chopped
- 0.25 cup grated Parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the spaghetti is cooking, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
Stir in the shrimp, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and cook for 2-3 minutes per side, or until pink and just cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the zucchini slices and sauté for 3-4 minutes until tender but still slightly crisp. Remove and set aside with the shrimp.
Deglaze the skillet by adding the white wine (or chicken broth), scraping up the browned bits at the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the remaining 2 tablespoons of butter, lemon juice, lemon zest, and red pepper flakes. Cook for another minute or two until the sauce is slightly thickened.
Return the shrimp and zucchini to the skillet, tossing them gently to coat in the sauce.
Add the cooked spaghetti to the skillet along with a few tablespoons of the reserved pasta water. Toss everything together to combine. Add more pasta water if needed to loosen the sauce.
Taste and adjust seasoning with additional salt and pepper as needed.
Serve immediately, garnished with chopped parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1029 mg | 343% | |
| Sodium | 3808 mg | 166% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 11.0 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1101 mg | 85% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2556 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
