If you love effortlessly elegant meals that taste incredible and look gorgeous, Garlic Butter Shrimp with Zucchini Noodles will make weeknight dinners feel like restaurant nights at home. Plump, garlicky shrimp nestle into a twirl of fresh zucchini noodles, all glossed in a luscious lemony butter sauce, flecked with parsley and a shower of Parmesan—it’s a dish that checks every box: quick, healthy, and irresistibly tasty!
Ingredients You’ll Need
The beauty of Garlic Butter Shrimp with Zucchini Noodles is in how a handful of ingredients can create such vivid flavors and dazzling colors. Each element has a role to play: the freshness of zucchini, the richness of butter, the zing of lemon, and of course, the sweet, succulent shrimp.
- Shrimp (1 pound, large, peeled and deveined): Choose big, juicy shrimp for the best texture and flavor payoff in every bite.
- Zucchini (4 medium, spiralized): These noodles soak up the garlicky butter sauce and add a light, veggie-packed twist.
- Unsalted Butter (3 tablespoons): Provides a silky, rich backbone to the sauce—use unsalted so you can control seasoning.
- Garlic (4 cloves, minced): The heart and soul of this dish, infusing every bite with aromatic depth.
- Olive Oil (1 tablespoon): For sautéing and adding a fruity, peppery layer of flavor.
- Red Pepper Flakes (½ teaspoon, optional): Adds just the right amount of warmth—skip or double depending on your spice craving.
- Salt and Pepper (to taste): Essential for balancing and brightening every other flavor in the pan.
- Lemon Juice (1 tablespoon): Squeezes in a splash of brightness and wakes up the whole dish.
- Fresh Parsley (2 tablespoons, chopped): Provides a pop of color and fresh, herbal notes at the end.
- Parmesan Cheese (¼ cup, grated, optional): For those who love a salty, umami finish—totally delicious but not mandatory for dairy-free folks.
How to Make Garlic Butter Shrimp with Zucchini Noodles
Step 1: Prep and Season the Shrimp
Start by patting your shrimp dry with a paper towel. This little trick ensures they sear beautifully in the pan rather than steaming. Sprinkle them generously with salt and pepper, which helps enhance their sweet, savory taste.
Step 2: Sauté the Garlic and Red Pepper
Heat the olive oil and 2 tablespoons of butter over medium-high in your largest skillet. Add the minced garlic and (if you like a little kick) the red pepper flakes. Let them cook for about 30 seconds—they should turn fragrant, but keep an eye out so they don’t burn!
Step 3: Cook the Shrimp
Add the shrimp in a single, even layer. Sauté each side for just 1 to 2 minutes, until they’re pink and opaque. Don’t overcook! Remove the shrimp from the pan and set them aside while you finish the veggies.
Step 4: Sauté the Zucchini Noodles
Turn the heat to medium and add the last tablespoon of butter to your pan. Toss in the spiralized zucchini noodles and sauté for 2 to 3 minutes. You want them just-tender but still firm—think al dente pasta. Overcooking will make them soggy, so keep a close watch.
Step 5: Finish and Serve
Return the cooked shrimp to the skillet. Add lemon juice, parsley, and a shower of grated Parmesan if you’re using it. Toss everything together to coat the noodles and shrimp in that delicious, buttery garlic sauce. Serve your Garlic Butter Shrimp with Zucchini Noodles right away, ideally in a big, shallow bowl for ultimate twirling and scooping.
How to Serve Garlic Butter Shrimp with Zucchini Noodles
Garnishes
A sprinkle of fresh parsley brings freshness and a pop of green. If you’re a cheese lover, add extra Parmesan or, for a twist, try shavings of Pecorino. Lemon wedges on the side let everyone adjust acidity to taste, making your Garlic Butter Shrimp with Zucchini Noodles feel restaurant-ready.
Side Dishes
This dish is a complete meal, but if you want a little extra, a simple arugula salad drizzled with olive oil and lemon matches its brightness. Warm, crusty bread is fantastic for mopping up every drop of sauce (especially for family or less carb-conscious friends).
Creative Ways to Present
Twirl the zucchini noodles into nests on the plate and pile shrimp high on top for dramatic flair. Serve in wide pasta bowls, or spoon everything into lettuce cups for a finger-food version. For special occasions, add a scatter of toasted pine nuts or crispy shallots just before serving.
Make Ahead and Storage
Storing Leftovers
Store any leftovers from your Garlic Butter Shrimp with Zucchini Noodles in an airtight container in the refrigerator for up to 2 days. The flavors deepen overnight, though the noodles may absorb more sauce and become softer.
Freezing
Freezing isn’t recommended because zucchini noodles release water and lose their texture once thawed. If you must freeze, do so with just the shrimp and sauce, adding fresh spiralized zucchini when reheating.
Reheating
Gently reheat leftovers in a non-stick skillet over medium heat for a few minutes, just until warmed through. If needed, add a splash of broth or lemon juice to revive the sauce. Avoid microwaving, which can make the zucchini mushy.
FAQs
Can I use frozen shrimp?
Absolutely! Just be sure to thaw and pat them dry thoroughly before cooking to avoid excess water in your skillet, which can prevent the shrimp from searing properly.
How do I prevent zucchini noodles from getting soggy?
The key is not to overcook them—they just need 2 to 3 minutes in the pan to soften while staying crisp. Spiralize them just before cooking, and never let them sit in salt as that draws out water.
Is Garlic Butter Shrimp with Zucchini Noodles keto-friendly?
Yes, this recipe fits perfectly into a keto or low-carb diet. It’s high in protein and healthy fats, and the zucchini noodles stand in beautifully for pasta without added carbs.
Can I make Garlic Butter Shrimp with Zucchini Noodles dairy-free?
Completely! Swap out the butter for extra olive oil and skip the Parmesan—or use a dairy-free cheese alternative. You’ll still get lovely flavor with that signature garlic kick.
Can I prepare zucchini noodles ahead of time?
You can spiralize and store zucchini noodles in the fridge for up to one day, but keep them dry in a paper towel-lined container to avoid excess moisture. Don’t season until ready to cook.
Final Thoughts
For nights when you crave something fast yet wholly satisfying, Garlic Butter Shrimp with Zucchini Noodles always delivers. The flavors are bright, luxurious, and utterly cozy. Give this recipe a try and share it with someone you love—it’s sure to become a new favorite at your table!
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Garlic Butter Shrimp with Zucchini Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Low-Carb
- Diet: Non-Vegetarian
Description
This delicious recipe for Garlic Butter Shrimp with Zucchini Noodles is a flavorful and healthy dish that is perfect for a quick and easy weeknight meal. Tender shrimp are cooked in a garlic butter sauce and then tossed with fresh zucchini noodles for a low-carb, gluten-free dinner option.
Ingredients
Shrimp:
- 1 pound large shrimp (peeled and deveined)
Zucchini Noodles:
- 4 medium zucchini (spiralized into noodles)
Garlic Butter Sauce:
- 3 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 1 tablespoon olive oil
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Finishing Touches:
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Prepare Shrimp: Pat dry and season with salt and pepper. Heat olive oil and 2 tablespoons of butter in a skillet. Cook shrimp until pink, then set aside.
- Cook Garlic Butter Sauce: Add remaining butter to the skillet with garlic and red pepper flakes. Sauté. Add zucchini noodles and cook until slightly tender.
- Combine Ingredients: Return shrimp to the pan, toss with zucchini noodles. Add lemon juice, parsley, and Parmesan if desired. Serve hot.
Notes
- Don’t overcook zucchini noodles for best texture.
- Pre-spiralized zucchini can be used for convenience.
- For a dairy-free option, use only olive oil and skip Parmesan.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 180mg
