Shrimp Scampi Zucchini Recipe
Recipe information
Make Shrimp Scampi Zucchini in just 40m. Zucchini ribbons sautéed with lemon, garlic and white wine, tossed with fettuccine, parsley and Parmesan.
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Ingredients
Zucchini and Pasta Prep
Shrimp Scampi Sauce
Finishing Touches
Zucchini and Pasta Prep
1. Prepare the zucchini ribbons
Using a vegetable peeler or mandoline, slice the zucchini lengthwise into thin ribbons. Set aside on a plate lined with paper towels to absorb excess moisture.
2. Cook the pasta
Bring a large pot of water to a boil. Add 1 tablespoon of salt and cook the fettuccine according to the package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
3. Sauté the zucchini
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the zucchini ribbons and sauté for 2–3 minutes until just tender but not mushy. Remove from the skillet and set aside.
Shrimp Scampi Sauce
4. Cook the shrimp
In the same skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. Add the garlic and sauté for 30 seconds until fragrant. Add the shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Remove the shrimp and set aside.
5. Deglaze and build the sauce
Lower the heat to medium. Add the white wine to the skillet to deglaze, scraping up any browned bits from the bottom. Let the wine simmer for 2–3 minutes to reduce slightly. Stir in the lemon juice and red pepper flakes if using.
Finishing Touches
6. Combine and finish the dish
Return the cooked shrimp and sautéed zucchini to the pan with the sauce. Add the drained fettuccine and toss everything together until evenly coated. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
7. Garnish and serve
Stir in chopped parsley, lemon zest, and grated Parmesan. Toss again to combine. Serve immediately with extra Parmesan and parsley if desired.
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