If you’re dreaming of a quick dinner that’s both luscious and nutritious, Garlic Butter Shrimp with Zucchini Noodles is here to make your evening. Imagine juicy shrimp sautéed in a slip of golden garlic butter, tossed with ribbons of vibrant zucchini noodles, and perfumed with fresh parsley and lemon. This dish checks all the boxes: it’s stunning on the plate, light yet satisfying, and ready in just 20 minutes. Whether you’re eating low carb or simply want big flavor with minimal effort, you’re going to fall hard for this recipe.
Ingredients You’ll Need
Ingredients You’ll Need
The best part about Garlic Butter Shrimp with Zucchini Noodles is how a handful of simple ingredients come together to create something extraordinary. Each item brings its own little magic—flavor, texture, or a pop of color—to the pan, making every bite sing.
- Shrimp: Use large, peeled and deveined shrimp for the juiciest texture and quickest cook time.
- Zucchini: Four medium zucchinis spiralized into noodles give you a healthy, crisp, and fresh base that beautifully soaks up all those flavors.
- Unsalted Butter: This is the soul of the sauce, bringing richness and that classic “melt in your mouth” feel.
- Garlic: Four cloves, minced, pack a savory, aromatic punch you don’t want to skimp on.
- Olive Oil: Just a bit for sautéing helps everything cook evenly and adds subtle flavor.
- Red Pepper Flakes (optional): Adds gentle heat and a lively kick—don’t worry, it’s easy to leave out if you’re spice-averse.
- Salt and Black Pepper: Essential to enhance all the other flavors; season to taste for balanced deliciousness.
- Lemon Juice: Brightens and lifts the dish, perfectly balancing the richness of the butter.
- Fresh Parsley: Adds freshness, color, and a hint of herbaceous flavor right at the finish line.
- Grated Parmesan (optional): For an irresistibly cheesy, salty flourish—totally optional, but highly recommended!
How to Make Garlic Butter Shrimp with Zucchini Noodles
Step 1: Prep Your Shrimp and Zucchini
Start by patting your shrimp dry with paper towels—this helps them get a beautiful sear and prevents a watery skillet. Sprinkle them generously with salt and black pepper on both sides. Next, spiralize your zucchinis into noodle-like ribbons (zoodles). If you’re prepping ahead, place the zoodles in a colander, sprinkle lightly with salt, and let them drain for a few minutes to remove excess moisture.
Step 2: Sauté the Garlic and Red Pepper Flakes
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted and bubbling, add the minced garlic and red pepper flakes (if you like a little spice). Stir constantly for about 30 seconds until the garlic is wonderfully fragrant, but not browned—you want that mellow garlic flavor, not bitterness.
Step 3: Cook the Shrimp
Add your seasoned shrimp in a single layer to the skillet. Cook them for about 2–3 minutes per side, flipping once, until they turn pink, opaque, and lightly golden at the edges. Don’t overcook—shrimp go from juicy to rubbery in a heartbeat! Once done, transfer the shrimp to a plate and set aside, keeping all the garlicky bits in the pan.
Step 4: Sauté the Zucchini Noodles
To the same skillet, add the remaining tablespoon of butter. Toss in those gorgeous zucchini noodles and sauté for 2–3 minutes, stirring gently. You’re aiming for zoodles that are just softened but still firm (“al dente” is key!), so they soak up the buttery sauce without getting soggy.
Step 5: Toss Everything Together
Return the shrimp to the skillet and pour in the lemon juice. Shower everything with chopped parsley, then gently toss the shrimp and zoodles together to combine. Everything should be glossy, saucy, and steaming hot. Taste and adjust salt and pepper if needed. Serve immediately and don’t forget that extra Parmesan if you love it cheesy!
How to Serve Garlic Butter Shrimp with Zucchini Noodles
Garnishes
When it comes to finishing touches on Garlic Butter Shrimp with Zucchini Noodles, a sprinkle of freshly chopped parsley brings bright, herby freshness. A generous dusting of grated Parmesan adds a nutty and salty kick, and for a little zing, try a few extra drops of lemon juice or some lemon zest right on top. A grind of black pepper just before serving pulls it all together.
Side Dishes
Since Garlic Butter Shrimp with Zucchini Noodles is already so light and flavorful, you don’t need much on the side. A crisp, refreshing salad with a lemony vinaigrette works beautifully. If you want to add something cozy, a slice of toasted baguette or keto garlic bread is perfect for mopping up any sauce left on the plate. Or keep it simple and just pair with a glass of something chilled and citrusy!
Creative Ways to Present
For an elegant dinner, swirl the zucchini noodles into little nests on each plate and top with a pyramid of shrimp. For a family-style meal, pile everything onto a big serving platter and let everyone help themselves. If you’re feeling playful, try serving in shallow bowls with a sprig of fresh herbs or even edible flowers for a pop of color—it’ll look like something from your favorite bistro.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Garlic Butter Shrimp with Zucchini Noodles, let them cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 2 days—any longer and the zoodles will get too watery. It’s the kind of dish that’s best fresh, but leftovers are still totally crave-worthy for lunch.
Freezing
Honestly, this one’s a bit tricky to freeze. The texture of zucchini noodles can turn mushy once thawed. If you really must, freeze the cooked shrimp portion separately, then quickly sauté fresh zucchini noodles before serving. This keeps things crisp and satisfying every time you reheat.
Reheating
Gently rewarm Garlic Butter Shrimp with Zucchini Noodles in a skillet over medium-low heat, stirring just until heated through. Try not to overcook as the zucchini can become limp and watery. Avoid microwaving if possible since it tends to zap the dish’s texture. A splash of fresh lemon juice can liven things right back up.
FAQs
Can I use frozen shrimp for Garlic Butter Shrimp with Zucchini Noodles?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking. This step ensures you’ll get that nice sear and prevents the dish from becoming watery.
What’s the best way to spiralize zucchini?
A countertop spiralizer will give you the most uniform “zoodles,” but a handheld spiralizer or even a julienne peeler will work just fine. After spiralizing, give the zucchini noodles a quick pat down with paper towels to remove excess moisture.
How can I keep the zucchini noodles from getting soggy?
The trick is to sauté the noodles briefly, just until barely tender. Don’t let them linger in the pan. You can also salt and drain the raw noodles for a few minutes before cooking for extra insurance.
Is Garlic Butter Shrimp with Zucchini Noodles gluten-free?
Yes, this recipe is naturally gluten-free, making it a delicious option for anyone avoiding gluten or watching carbs. Always double-check ingredient labels just in case!
Can I swap in other veggies for the zucchini?
Definitely! You can try spiralized yellow squash, sweet potato (for a heartier twist), or even thinly sliced bell peppers. The beauty of Garlic Butter Shrimp with Zucchini Noodles is that it’s endlessly customizable to whatever’s fresh and flavorful.
Final Thoughts
There’s something so special about a dish that’s both simple and absolutely irresistible. Garlic Butter Shrimp with Zucchini Noodles is destined to become your go-to for quick weeknight dinners or impressive, lighter meals. Roll up your sleeves, gather your ingredients, and treat yourself to the fresh, vibrant flavors you deserve tonight!
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Garlic Butter Shrimp with Zucchini Noodles Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Garlic Butter Shrimp with Zucchini Noodles recipe is a flavorful and healthy dish that is perfect for a quick and easy dinner. Juicy shrimp cooked in a garlic butter sauce, served over fresh zucchini noodles, and topped with Parmesan cheese – a delicious low-carb and keto-friendly meal!
Ingredients
For the Shrimp:
- 1 pound large shrimp (peeled and deveined)
- Salt and black pepper to taste
- 3 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
For the Zucchini Noodles:
- 4 medium zucchinis (spiralized into noodles)
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Grated Parmesan for garnish (optional)
Instructions
- Prepare the Shrimp: Pat the shrimp dry and season with salt and pepper.
- Cook the Shrimp: Heat olive oil and 2 tablespoons of butter in a large skillet. Sauté garlic and red pepper flakes, then add shrimp and cook until pink. Remove shrimp and set aside.
- Sauté Zucchini Noodles: In the same skillet, add remaining butter and zucchini noodles. Cook until slightly softened.
- Combine and Serve: Return shrimp to the skillet, add lemon juice and parsley. Toss everything together and heat through. Serve garnished with Parmesan.
Notes
- To prevent soggy noodles, avoid overcooking the zucchini.
- You can prep the zoodles ahead and store them in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 180 mg
