Zucchini Noodles with Garlic Shrimp

This quick and flavorful zucchini noodles with garlic shrimp recipe has been my secret weapon for busy weeknights when I crave something fresh, light, and satisfying. With tender spiralized zucchini acting as a perfect low carb pasta substitute, plump shrimp cooked in a buttery garlic sauce, and a burst of fresh lemon and parsley, it hits all the right notes without keeping you in the kitchen for long.

I first made this dish when my schedule was packed and couldn’t believe how quickly it came together. The bright lemony flavor combined with buttery garlic shrimp won me over immediately and now my kids actually ask for zoodles instead of regular pasta.

Ingredients

• Zucchinis: Two large zucchinis spiralized into noodles which provide a fresh and light pasta alternative
• Shrimp: Seven ounces of medium shrimp peeled and deveined for easy and fast cooking
• Butter: One tablespoon of butter adding richness and a silky sauce texture
• Extra virgin olive oil: One tablespoon adding fruity notes and preventing garlic from burning
• Garlic: Three garlic cloves minced fresh for maximum punch in aroma and flavor
• Lemon: Half a lemon juiced and zested for bright acidity that perfectly balances richness
• Parsley: Two tablespoons of fresh parsley finely chopped to add color and freshness
• Vegetable stock or white wine: Two tablespoons creating steam for cooking and adding depth
• Parmesan cheese: Optional but recommended for nutty saltiness complementing the dish
• Salt and black pepper: To taste for seasoning layers throughout

Instructions

Prepare the Zucchini Noodles:

Use a spiralizer or vegetable peeler to create long noodle shapes from the zucchinis. When using a peeler, drag it along the length of the vegetable to form ribbon like noodles. Pat these dry with paper towels to remove excess water which otherwise might make the dish watery. Set aside and keep ready.

Season and Prepare the Shrimp:

Pat the shrimp completely dry using paper towels and season both sides generously with salt and black pepper. Dry shrimp sears better bringing out deeper flavor. If your shrimp are frozen be sure they are fully thawed and drained before seasoning to prevent water in the pan.

Heat the Cooking Fat:

Place a large skillet over medium high heat and add the butter and olive oil together. Heat until the butter melts and forms small foamy bubbles but before it starts to brown. This combination brings the richness of butter with the higher smoke point of olive oil allowing better cooking control.

Cook the Shrimp:

Add seasoned shrimp in a single layer making sure not to crowd the pan as that causes steaming instead of searing. Cook without moving them for 2 to 3 minutes until they develop a golden crust. Flip carefully and cook another 1 to 2 minutes until shrimp turn pink and are just cooked through.

Build the Garlic Base:

Push the shrimp to one side of the pan and add minced garlic into the empty space. Cook for 30 to 45 seconds stirring constantly to release aromas without letting it brown or burn. The residual heat from the oil and butter will coax out wonderful flavors here.

Add Liquid and Zucchini:

Pour in the vegetable stock or white wine which creates steam and lifts any flavorful browned bits off the pan bottom. Immediately add the zucchini noodles and toss gently with tongs to coat them evenly in the garlicky buttery mixture.

Finish with Brightness:

Cook the noodles just 1 to 2 minutes so they become tender yet remain slightly firm to avoid mushiness. Remove from heat and stir in lemon juice, lemon zest, and chopped parsley. Toss all together and taste for seasoning, adding a bit more salt or pepper if needed.

Everyone ended up asking for seconds and my kids now request zoodles instead of regular pasta.

Storage tips

This dish is best eaten immediately while the zucchini noodles still have that crisp tender bite and shrimp are warm. If prepping ahead spiralize the zucchini and store it in the fridge for up to two days. You can clean and season the shrimp ahead as well. Leftovers keep for one day in the refrigerator but keep in mind the zucchini will release some water when reheated making it less crisp.

Ingredient substitutions

Swap shrimp with scallops, chicken strips, or chickpeas to make this vegetarian friendly. Adding cherry tomatoes in the final minute injects color and natural sweetness. Baby spinach leaves tossed in at the end will wilt nicely adding more greens. For a creamier version add a splash of heavy cream near the end creating a rich almost alfredo style sauce.

Serving suggestions

Enjoy this dish with a crisp white wine like Pinot Grigio or Sauvignon Blanc for a bright contrast. Pair it with a simple green salad or roasted vegetables for a complete meal. For those who want more heft serve it over a small portion of regular pasta or alongside crusty bread that is perfect for soaking up leftover garlicky butter sauce. A sprinkle of Parmesan cheese on top adds a delightful salty nutty finish.

Serve immediately for the best texture and flavor. Leftovers can be stored for one day in the refrigerator but the zucchini will release water when reheated which softens the noodles.

Common Recipe Questions

→ Can I use frozen shrimp?

Yes, thaw and pat dry completely before cooking to avoid extra moisture and achieve a perfect sear.

→ How do I prevent soggy zucchini noodles?

Cook the noodles briefly and avoid overcrowding the pan. Salt and drain them beforehand to remove excess water.

→ Is this dish suitable for dairy-free diets?

Yes, substitute butter with olive oil and omit Parmesan to keep it dairy-free without sacrificing flavor.

→ What can I substitute for vegetable stock?

White wine or chicken broth both work well, adding depth and helping with deglazing.

→ Is this naturally gluten-free?

Yes, all ingredients used are naturally gluten-free; just verify your stock or wine to ensure no additives.