Garlic Butter Shrimp with Zucchini Noodles Recipe
If you’re craving a lightning-fast, flavor-packed dinner that feels restaurant-worthy but comes together with frightening ease, Garlic Butter Shrimp with Zucchini Noodles will be your new best friend. Think plump, juicy shrimp bathed in a silky garlic butter sauce, all twirled up with fresh, bright zucchini noodles for a combo that’s low-carb, nutrient-rich, and utterly craveable. The vibrant colors and irresistible aromas will have everyone at the table clamoring for seconds – and with a cook time of just 10 minutes, you can actually oblige!
Ingredients You’ll Need
The beauty of Garlic Butter Shrimp with Zucchini Noodles lies in its smart ingredient list. Each component was chosen for big flavor and just the right textures; nothing here is filler, so don’t skip the finishing touches!
- Shrimp (1 pound, large, peeled and deveined): Shrimp bring sweet, briny succulence and cook in minutes – plus, they soak up every bit of that buttery, garlicky goodness.
- Zucchini (4 medium, spiralized): These become our gorgeous, green “noodles” – tender, twirlable, with a fresh snap if you don’t overcook them.
- Unsalted butter (3 tablespoons): Butter is the star of the sauce, lending silkiness and rich flavor that ties the dish together.
- Garlic (4 cloves, minced): The flavor bomb! Fresh garlic perfumes the entire dish, making your kitchen smell like heaven.
- Olive oil (1 tablespoon): A touch of olive oil keeps the butter from burning and adds depth to the sauce.
- Crushed red pepper flakes (1/4 teaspoon, optional): For those who like a gentle kick, these flakes bring just the right amount of heat.
- Lemon juice (1 tablespoon): A bright squeeze of lemon wakes up the entire dish and cuts through the richness perfectly.
- Salt (1/2 teaspoon): Enhances every bite and helps draw out the flavors in shrimp and zucchini.
- Black pepper (1/4 teaspoon): Adds earthiness and a mild bite that plays so well with garlic and lemon.
- Fresh parsley (2 tablespoons, chopped): Parsley brings a fresh, herbal pop and a vibrant splash of color to finish things off.
- Grated Parmesan cheese (optional, for serving): For a decadent touch, shower your finished bowls with Parmesan – totally optional but so delicious.
How to Make Garlic Butter Shrimp with Zucchini Noodles
Step 1: Prep and Season the Shrimp
Start by giving your shrimp a quick pat-down with paper towels – you want them as dry as possible, so they sear and don’t steam. Once dry, sprinkle them with salt and black pepper on both sides. This simple seasoning is all you need to highlight the shrimp’s natural sweetness and ensures every bite will be packed with flavor.
Step 2: Sauté Garlic and Start the Sauce
Heat your largest skillet over medium heat and swirl in the olive oil along with 2 tablespoons of butter. As soon as the butter melts, add in your minced garlic and red pepper flakes (if you’re feeling bold!). Let everything sizzle for about 30 seconds; you want the garlic just fragrant, not browned, so the sauce stays sweet and mellow.
Step 3: Cook the Shrimp
Add the seasoned shrimp in a single layer. Cook each side for 2 to 3 minutes, just until they turn pink and opaque. Resist the urge to stir constantly – let them hang out in the pan, so they get a golden edge. Once cooked, scoop them out onto a plate; they’ll be reunited with the noodles in just a moment.
Step 4: Toss the Zucchini Noodles
Drop the last tablespoon of butter into the same skillet (no need to clean it—those buttery browned bits equals flavor!) and add the spiralized zucchini. Toss gently with tongs for 2 to 3 minutes. The key here is to warm and slightly soften the noodles while keeping them fresh and just al dente—overcook and you’ll have a watery mess.
Step 5: Bring Everything Together
Return the shrimp to the pan, add the lemon juice and chopped parsley, and give everything a few gentle tosses to combine. Let the mixture heat through for just another minute, soaking up all those flavors. Take a big inhale – the aroma right at this moment is extraordinary! Serve immediately, topping with a shower of Parmesan if you’d like.
How to Serve Garlic Butter Shrimp with Zucchini Noodles
Garnishes
For the final flourish, a sprinkle of chopped fresh parsley and a squeeze of extra lemon is perfection. If you’re a cheese lover, a snowy drift of grated Parmesan over the top takes Garlic Butter Shrimp with Zucchini Noodles to a whole new level of savory satisfaction. For a little extra color, a scattering of finely diced red bell pepper or a touch more red pepper flakes looks beautiful on the plate.
Side Dishes
This dish shines as a one-pan wonder, but if you want to round out the meal, consider a crisp green salad with a simple vinaigrette, roasted asparagus, or a slice of crusty bread if you’re not strictly low-carb. A glass of chilled white wine, like Sauvignon Blanc or Pinot Grigio, is a lovely way to make dinner feel special.
Creative Ways to Present
Garlic Butter Shrimp with Zucchini Noodles looks spectacular heaped into wide, shallow bowls or even plated in cucumber cups for a fancy appetizer. You can also serve mini portions in cocktail glasses for a party, or, for a rustic touch, on a wooden serving board with lemon wedges and fresh herbs to let everyone help themselves.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), transfer them to an airtight container once completely cooled. Refrigerate promptly, and enjoy within 2 days for best taste and texture. Just note that zucchini noodles will softly release more liquid over time, so the texture is best on day one.
Freezing
Freezing is not ideal for this dish, as both shrimp and zucchini noodles tend to lose their lovely texture when thawed. Shrimp can get rubbery, and zucchini noodles can become mushy. If you must freeze, do so with just the shrimp and sauce; spiralize fresh zucchini each time you serve for best results.
Reheating
For reheating, gently warm leftovers in a skillet over medium-low heat. Avoid the microwave, which can make shrimp tough and zucchini limp. If there’s extra liquid in the pan, simply let it simmer off for a minute or two until the sauce thickens up again.
FAQs
Can I use frozen shrimp?
Absolutely! Just make sure to thaw your shrimp completely and pat them dry before seasoning and cooking. This helps them brown up nicely and prevents extra water in the skillet.
Is there a way to make this dairy-free?
Yes! Swap the butter for a vegan butter substitute or use all olive oil. You’ll still get great flavor in your Garlic Butter Shrimp with Zucchini Noodles, and it’ll be dairy-free and just as delicious.
Can I use pre-spiralized zucchini noodles from the store?
Definitely! Pre-spiralized zoodles are a fantastic time-saver. Just pat them dry gently with a paper towel before cooking to avoid any excess moisture in the final dish.
What other proteins can I use?
If you’re not in the mood for shrimp, try scallops, chicken breast strips, or tofu cubes. The cooking times will differ, so adjust accordingly, but the garlic butter sauce will make anything taste amazing.
How do I avoid watery zucchini noodles?
The trick is not to overcook them! Zucchini noodles just need 2 to 3 minutes—any longer and they’ll start releasing lots of water. Always cook on medium heat and serve right away for the best texture.
Final Thoughts
There you have it: Garlic Butter Shrimp with Zucchini Noodles, a dish that’s practically guaranteed to win you fans at the dinner table. It’s quick, vibrant, packed with flavor, and just so satisfying. If you’re looking for a weeknight recipe that eats like a treat but cooks in under 20 minutes, you’ve just struck gold. Give it a try tonight—you’ll wonder how you ever lived without it!
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Garlic Butter Shrimp with Zucchini Noodles Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a flavorful and healthy meal with this easy Garlic Butter Shrimp with Zucchini Noodles recipe. Tender shrimp sautéed in garlic butter, served over fresh zucchini noodles, and finished with a squeeze of lemon juice and parsley. A low-carb, gluten-free dish that’s ready in no time!
Ingredients
For the Shrimp:
- 1 pound large shrimp (peeled and deveined)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Zucchini Noodles:
- 4 medium zucchini (spiralized into noodles)
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese (optional, for serving)
Instructions
- Prepare the Shrimp: Pat dry the shrimp, season with salt and pepper.
- Sauté Shrimp: Heat olive oil and 2 tablespoons of butter, add garlic and red pepper flakes, sauté shrimp until pink and opaque.
- Cook Zucchini Noodles: Add remaining butter and zucchini noodles to the skillet, cook until tender.
- Combine: Return shrimp to skillet, add lemon juice and parsley, toss to combine.
- Serve: Garnish with Parmesan and serve immediately.
Notes
- Zucchini noodles cook quickly—avoid overcooking.
- Pre-spiralized zucchini can be used for convenience.
- Add white wine for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 240
- Sugar: 3g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 180mg
