Zucchini Noodles Garlic Shrimp

This zucchini noodles with garlic shrimp recipe has become my go to solution for those nights when I want something fresh, satisfying, and ready in minutes rather than hours. The tender spiralized zucchini provides the perfect light base for plump, garlicky shrimp, while bright lemon and fresh parsley create a restaurant quality dish that happens to be naturally gluten free and incredibly healthy. I discovered this combination during a particularly busy week when I needed dinner on the table fast, and it quickly earned a permanent spot in my weeknight rotation.

The first time I made this, I was skeptical that zucchini noodles could truly satisfy my pasta cravings, but the combination of the buttery garlic shrimp and bright lemon completely won me over. Now my kids actually request "zoodles" for dinner, which I never thought I'd see.

Ingredients

• 2 large zucchinis: spiralized into noodle shapes for the perfect pasta substitute texture
• 7 oz medium shrimp: peeled and deveined for quick cooking and easy eating
• 1 tbsp butter: adds richness and helps create a silky sauce base
• 1 tbsp extra virgin olive oil: provides fruity flavor and prevents the garlic from burning
• 3 garlic cloves: minced fresh for maximum aromatic impact and authentic taste
• ½ lemon: both juice and zest for bright acidity that balances the rich shrimp
• 2 tbsp fresh parsley: finely chopped adds color and herbaceous freshness
• 2 tbsp vegetable stock or white wine: creates steam for cooking and adds depth
• Parmesan cheese: optional but adds nutty saltiness that complements everything
• Salt and black pepper: to taste for proper seasoning throughout

Step by Step Instructions

Prepare the Zucchini Noodles:

Using a spiralizer or vegetable peeler, create long noodle like strips from the zucchini. If using a peeler, draw it along the length of the zucchini to create ribbon shaped noodles. Pat the zucchini noodles dry with paper towels and set aside, as excess moisture can make the final dish watery.

Season and Prepare the Shrimp:

Pat the shrimp completely dry with paper towels and season both sides with salt and pepper. Dry shrimp will sear better and develop more flavor. If your shrimp are frozen, make sure they're completely thawed and drained before seasoning.

Heat the Cooking Fat:

In a large skillet over medium high heat, combine the butter and olive oil. Heat until the butter melts and begins to foam slightly but hasn't turned brown. This combination gives you the flavor of butter with the higher smoke point of olive oil.

Cook the Shrimp:

Add the seasoned shrimp to the hot pan in a single layer, making sure not to overcrowd them. Cook for 2 to 3 minutes on the first side without moving them, allowing them to develop a golden sear. Flip and cook for another 1 to 2 minutes until they're pink and cooked through.

Build the Garlic Base:

Push the shrimp to one side of the pan and add the minced garlic to the empty space. Cook for 30 to 45 seconds until fragrant but not browned, stirring constantly to prevent burning. The residual heat and fat will release all those aromatic compounds.

Add Liquid and Zucchini:

Pour in the vegetable stock or white wine, which will create steam and help deglaze any browned bits from the pan. Immediately add the zucchini noodles, tossing them with tongs to coat them in the garlic butter mixture.

Finish with Brightness:

Cook the zucchini noodles for just 1 to 2 minutes until they're tender but still have a slight bite. Remove from heat and immediately add the lemon juice, lemon zest, and chopped parsley. Toss everything together and taste for seasoning, adding more salt and pepper as needed.

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You Must Know

• Each serving contains only 228 calories making this perfect for light dining without sacrifice
• The zucchini provides fiber and nutrients while keeping the glycemic load incredibly low
• Shrimp cook extremely quickly so watch them carefully to avoid overcooking and toughness
• The key is not to overcook the zucchini noodles as they can become mushy very quickly

Lemon is absolutely crucial in this dish because it brightens all the flavors and cuts through the richness of the butter and shrimp. I learned this when I first made the recipe without enough lemon and it tasted flat, but that bright acidity transformed it into something special that made everyone ask for seconds.

Storage and Meal Prep Tips

This dish is best enjoyed immediately while the zucchini noodles are still crisp tender and the shrimp are warm. However, you can prep components ahead by spiralizing the zucchini and storing it in the refrigerator for up to 2 days, and having your shrimp cleaned and seasoned. Leftover portions keep for 1 day in the refrigerator but the zucchini will release more water upon reheating.

Creative Variations and Substitutions

Transform this dish by swapping the shrimp for scallops, chicken strips, or even chickpeas for a vegetarian version. Add cherry tomatoes during the last minute of cooking for extra color and sweetness, or throw in some baby spinach that will wilt perfectly in the residual heat. For those who want more richness, a splash of heavy cream creates an almost alfredo like sauce.

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Serving Suggestions and Pairings

This light dish pairs beautifully with a crisp white wine like Pinot Grigio or Sauvignon Blanc, and works well alongside a simple green salad or roasted vegetables. For those who want more substance, serve it over a small portion of regular pasta or alongside crusty bread for soaking up the garlicky butter sauce. The optional Parmesan cheese adds a wonderful nutty saltiness that ties everything together.

Recipe FAQs

→ Can I use frozen shrimp?

Yes, just thaw and pat dry before cooking to avoid excess water in the pan.

→ How do I prevent soggy zucchini noodles?

Cook the noodles briefly and avoid overcrowding the pan. Drain any excess moisture before serving.

→ Can I make this dairy-free?

Yes, use only olive oil instead of butter and skip the parmesan for a dairy-free version.

→ What can I substitute for vegetable stock?

White wine or chicken broth works well and adds extra flavor.

→ Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free. Just confirm your stock or wine choice is certified if needed.