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Shrimp Scampi with Zucchini Linguini

This Shrimp Scampi with Zucchini Linguini is super light and easy but feels fancy. Bursts of cilantro and lime make this a great fresh meal to serve on a hot day with a glass of chilled wine.
Course Main Dishes
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 2 to 4
Author Megan Wells


Shrimp Scampi

  • 2 teaspoons olive oil
  • 1.5 pounds large peeled and deveined shrimp about 28 shrimp
  • 4 cloves garlic minced
  • 1/3 cup Sauvignon Blanc or other dry white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice

Zucchini Linguini

  • 1 teaspoon olive oil
  • 4 zucchini peeled and spiralized
  • 1 tablespoon pesto
  • salt and pepper


  1. Peel and spiralize the zucchini.
  2. Heat oil in a large skillet over medium-high heat. Add the shrimp and sauté for 1 minute. Add the garlic and sauté for 1 minute. Stir in the wine, salt, and pepper and bring mixture to a boil. Reduce heat to medium and cook 30 seconds. Add the cilantro and lime juice and toss well to coat. Cook 1 minute or until the shrimp are done. Pour into a medium sized serving bowl and set aside.
  3. In the same skillet, heat 1 teaspoon of olive oil over medium-high heat. When it's warm, add the spiralized zucchini, tablespoon of pesto, and the salt and pepper. Stir until the pesto is distributed equally and the zucchini is slightly cooked but not soggy, about 1 to 2 minutes.
  4. Equally distribute the zucchini noodles onto 2 or 4 plates, top with the shrimp, and drizzle the sauce from the shrimp scampi equally over all the plates.