Lobster scampi with a white wine butter sauce served over healthy zucchini noodles! This low-carb zucchini noodles recipe makes the perfect low-carb dinner.

Zucchini Noodle Lobster Scampi FTW! So excited about this zucchini noodles recipe, you guys.

These Lobster Scampi Zucchini Noodles are totally fabulous because:

1) Anytime you can have lobster for dinner is seriously winning.

2) We all know how much I love my pasta, but swapping out high carb noodles for low carb zoodles on the reg is just plain smart.

Zucchini noodles are a revelation sent from the gods to keep a pasta-holic like me from constantly falling off the wagon.

Not that veggie noodles are anything new at this point.

I’ve talked about my love of spaghetti squash numerous times before (if you haven’t made my spaghetti squash with vegan alfredo sauce or spaghetti squash with lentil ragu yet…DO IT), but this is the first time actually I’ve posted a zucchini noodles recipe here.

Which is crazy because zucchini noodles appear regularly on our dinner menu at home.

We especially love making shrimp scampi zoodles because it comes together super quickly and it’s just insanely delicious.

I’ve even made this zucchini noodles recipe when we’ve had guests over and it always gets rave reviews.

Which got me thinking, why have I never stepped it up and made lobster scampi with zucchini noodles before?

Well, I fixed that problem real quick. This lobster scampi is made exactly like shrimp scampi, only swapping out fancy ass lobster tails for the shrimp.

And true to every other zucchini noodles recipe, your brain sort of thinks you’re having noodles but your tummy is thanking you for eating a plate full of vegetables.

If you don’t feel like splurging on lobster you can substitute about 3/4 pound of shrimp and make it exactly the same way.

I know lobster is a treat, but that’s what makes this meal so fun and special.

We all deserve to treat ourselves, and if that treat happens to be good for us too? Well so much the better.

Tips for making the best zucchini noodles: 

• Make sure that the flesh of your zucchinis is firm and the surface is free from defects like large indents.
• Select large sized zucchini for maximum yield, but not too large. Zucchinis are high in moisture content, so oversized ones can become soggier after cooking when not connected to the skin.
• Don’t overcook the zucchini noodles, otherwise, they’ll get soggy.
• After spiralizing your zucchini noodles, sprinkle them with a pinch of salt and let them rest in a colander for 10 minutes. It’ll help get rid of some of the excess moisture.  After resting, pat them dry with paper towels.
• Get rid of the “seedy” noodles from the very center of the zucchini. They tend to get soggy pretty quickly when heated.

Variations on this zucchini noodles recipe: 

• You can substitute about 3/4 pound of shrimp for lobster.
• If you don’t like cooking with alcohol, you can use lobster stock or fish stock instead of wine.
• You can make this recipe with sweet potato noodles, squash noodles or carrot noodles instead of zucchini.

How to spiralize zucchini:

• Using a handheld Spiralizer: Cut both ends off the zucchini. Now, twist like you’re sharpening a pencil to make perfect zucchini noodles.
• Using a countertop Spiralizer: Cut off both ends, position your zucchini in the spiralizer, select the cut type and turn the crank.

How to make zucchini noodles without a spiralizer: 

There are multiple ways to cut the zucchini into noodles, no matter if you have a chef’s knife, a vegetable peeler or a fancy spiralizer.

• Use a vegetable peeler. Apply light pressure with a common vegetable peeler along the sides of the zucchini. This method will result in fettuccine-like zucchini noodles.
• Use a kitchen knife. Carefully carve thin strips from your zucchini, working until you reach the core. Obviously, these noodles will look quite a bit more rustic and might be a bit thicker.
• Use a box grater. For short, ricelike zucchini noodles, roughly shred the zucchini lengthwise against a vegetable grater. Press away excess liquid using a paper kitchen towel.

Thanks for reading! To keep up with my kitchen escapades, follow me on Facebook, Instagram, Twitter, and Pinterest. If you make this zucchini noodles recipe, share it with the hashtag #LePetitEats!

5 from 2 votes

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Zucchini Noodle Lobster Scampi

Lobster Scampi with a white wine butter sauce served over healthy zucchini noodles is such a treat to enjoy for dinner any night of the week.

Course Main Course

Cuisine American

Keyword zucchini noodles recipe, zucchini noodles with scampi, zucchini noodles with seafood

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 2 servings

Calories 400 kcal

Author Denisse Salinas

Ingredients

• 2 tablespoons unsalted butter
• 2 pounds lobster tails removed from shell and chopped into large pieces
• 2 cloves garlic minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup white wine
• Juice of 1 lemon
• Salt and freshly cracked pepper to taste
• 1 pound zucchini spiralized
• 2 tablespoons freshly grated parmesan
• 2 tablespoons chopped fresh parsley

Instructions

1. Melt butter in a large skillet over medium-high heat. Add garlic and red pepper flakes and cook for 1 minute. Add lobster and cook, stirring occasionally, for about 2-3 minutes. Remove lobster from skillet and transfer to a plate.

2. Stir in wine and lemon juice and bring to a simmer. Stir in zucchini noodles and cook for about 1-2 minutes. Return lobster to skillet, and cook until warmed through. Season with salt and pepper.

3. Garnish with parmesan and parsley just before serving.

Recipe Notes

• Make sure that the flesh of your zucchinis is firm and the surface is free from defects like large indents.
• Select large sized zucchini for maximum yield, but not too large. Zucchinis are high in moisture content, so oversized ones can become soggier after cooking when not connected to the skin. 
• Don't overcook the zucchini noodles, otherwise, they'll get soggy.
• After spiralizing your zucchini noodles, sprinkle them with a pinch of salt and let them rest in a colander for 10 minutes. It’ll help get rid of some of the excess moisture.  After resting, pat them dry with paper towels.
• Get rid of the “seedy” noodles from the very center of the zucchini. They tend to get soggy pretty quickly when heated.

Products I recommend for this recipe: