Zucchini Noodles with Garlic Shrimp

This quick and flavorful zucchini noodles with garlic shrimp recipe is perfect for busy weeknights when you want something fresh, satisfying, and low carb. Tender spiralized zucchini noodles create a light, pasta-like base for garlicky shrimp that cook in minutes. Finished with bright lemon and fresh parsley, this dish feels indulgent without weighing you down and can be ready in just 20 minutes.

I first made this when I was desperate for a fast dinner during a crazy busy week. The buttery garlic shrimp with bright lemon totally won me over and now my kids happily ask for this "zoodle" meal every week.

Ingredients

• Two large zucchinis: spiralized into noodles providing a fresh low carb pasta substitute choose firm zucchinis without soft spots
• Seven ounces medium shrimp: peeled and deveined for quick and easy cooking fresh or thawed frozen shrimp work well
• One tablespoon butter: adds creaminess and richness to the sauce base
• One tablespoon extra virgin olive oil: gives fruity flavor and prevents garlic from burning pick a good quality oil for best taste
• Three garlic cloves: minced fresh for the strongest aromatic punch and authentic flavor
• Half a lemon: both zest and juice for bright acidity that balances the rich shrimp and butter
• Two tablespoons fresh parsley: finely chopped to add vibrant color and fresh herbaceous notes
• Two tablespoons vegetable stock or white wine: to create steam for cooking and add flavor depth
• Parmesan cheese: optional but recommended for nutty saltiness that complements the dish
• Salt and freshly ground black pepper: to season perfectly throughout

Instructions

Prepare the Zucchini Noodles:

Use a spiralizer or a vegetable peeler to create long noodle like strips from the zucchini. If using a peeler create ribbon shaped noodles by pulling it along the zucchini lengthwise. Pat the noodles dry gently with paper towels and set them aside. Removing excess moisture prevents watery final dishes.

Season and Prepare the Shrimp:

Pat the shrimp completely dry using paper towels. Season both sides with salt and pepper. Dry shrimp sear better and develop more flavor. If using frozen shrimp make sure they are fully thawed and drained before seasoning.

Heat the Cooking Fat:

In a large skillet over medium-high heat combine the butter and olive oil. Warm until the butter melts and begins to foam but has not browned. This combo gives you a rich buttery flavor with olive oil’s higher smoke point.

Cook the Shrimp:

Place the seasoned shrimp in a single layer in the hot pan making sure not to overcrowd. Cook undisturbed for two to three minutes on the first side to develop a golden sear. Flip and cook another one to two minutes until the shrimp are pink and opaque.

Build the Garlic Base:

Push cooked shrimp to one side of the pan. Add minced garlic to the empty space and cook for thirty to forty-five seconds stirring constantly until fragrant but not browned. The hot fat releases garlic’s aromatic oils.

Add Liquid and Zucchini:

Pour in the vegetable stock or white wine to create steam and loosen any browned bits from the pan bottom. Immediately add the zucchini noodles and toss gently with tongs to coat them evenly in the garlic butter mixture.

Finish with Brightness:

Cook the zucchini noodles very briefly for one to two minutes until tender but still slightly firm. Remove pan from heat and add lemon juice lemon zest and chopped parsley. Toss everything together and taste for seasoning adding more salt and pepper if needed.

Lemon is absolutely essential as it brightens the flavors and cuts through the richness of the shrimp and butter. When I first made this without enough lemon it tasted flat but adding more acidity transformed the dish and had everyone asking for seconds.

Storage Tips

This dish is best enjoyed immediately to keep zucchini noodles crisp tender and shrimp warm. You can prep the zucchini noodles up to two days ahead and store in the refrigerator. Leftover cooked zucchini noodles with shrimp can be stored in the fridge for one day but expect some water release on reheating.

Ingredient Substitutions

Swap shrimp for scallops chicken strips or chickpeas for vegetarian options. Cherry tomatoes added in the last minute of cooking bring sweetness and color. Baby spinach also works well stirred in just before serving to wilt gently. For a creamier sauce add a splash of heavy cream to create a rich alfredo like texture.

Serving Suggestions

Pairs beautifully with a crisp white wine like Pinot Grigio or Sauvignon Blanc. Serve alongside a simple green salad or roasted vegetables for a complete meal. To make it more substantial serve over a small portion of pasta or with crusty bread perfect for soaking up the garlicky butter sauce. A sprinkle of Parmesan cheese adds nutty saltiness that ties all flavors together.

This zoodle shrimp dish is fresh fast and family friendly. Serve immediately for best texture.

Common Questions About Recipes

→ Can I use frozen shrimp?

Yes, thaw and pat the shrimp dry before cooking to avoid excess moisture in the pan.

→ How do I prevent soggy zucchini noodles?

Cook the zucchini noodles briefly and avoid overcrowding the pan. Pat dry excess moisture before cooking.

→ Can this dish be made dairy-free?

Use olive oil instead of butter and omit the Parmesan for a dairy-free variation.

→ What can substitute for vegetable stock?

White wine or chicken broth work well and add extra flavor during cooking.

→ Is this meal gluten-free?

Yes, all ingredients are naturally gluten-free, but confirm stock or wine choices if needed.