This Lemon Garlic Butter Shrimp with Zucchini Noodles is a light, healthy, and incredibly flavorful meal that comes together in just minutes! Tender shrimp are quickly sautéed with garlic and herbs, then tossed with fresh zucchini noodles in a delicious lemon garlic butter sauce. I love how this recipe is both low-carb and packed with bright, vibrant flavors. It's perfect for a quick weeknight dinner, a light lunch, or anytime you're craving a healthy and satisfying meal.
Why You'll Love This Shrimp and Zucchini Noodles
- Quick and Easy: Ready in about 10 minutes, this dish is perfect for busy weeknights.
- Healthy and Low-Carb: Using zucchini noodles makes this a great low-carb and gluten-free option.
- Flavorful: The combination of lemon, garlic, butter, and herbs creates a delicious and refreshing sauce.
- Light and Satisfying: A light yet satisfying meal that won't weigh you down.
- One-Pan Meal: Everything cooks together in one skillet, making cleanup easy.
Ingredients for Lemon Garlic Butter Shrimp with Zucchini Noodles
Here's what you'll need to make this delicious dish. The full list with measurements is in the recipe card below.
Main Ingredients
- Raw medium shrimp, peeled and deveined (Shellfish)
- Zucchini (Vegetable)
- Olive oil (Oil)
- Butter (or ghee), divided (Fat)
- Garlic cloves, finely chopped (Aromatic)
- Chicken or vegetable stock (or white wine) (Liquid)
- Hot sauce of your choice (like Sriracha) (Condiment)
Seasoning
- Italian seasoning (Spice Blend)
- Red pepper flakes (Spice)
- Juice of fresh lemon (Acid)
- Salt (Seasoning)
- Fresh cracked pepper (Spice)
Garnish
- Chopped fresh parsley (Herb)
- Lemon Slices
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Lemon Garlic Butter Shrimp with Zucchini Noodles as is, but here are a few ideas for variations:
- Add More Vegetables: Toss in some cherry tomatoes, spinach, or asparagus.
- Different Protein: Use scallops, chicken pieces, or chickpeas instead of shrimp.
- Make it Creamy: Stir in a tablespoon of heavy cream or cream cheese to the sauce.
- Different Herbs: Use fresh basil, dill, or thyme instead of parsley.
- Add Parmesan: Sprinkle some grated Parmesan cheese over the top before serving.
How to Make Lemon Garlic Butter Shrimp with Zucchini Noodles
Let me show you how easy it is to make this 10-Minute Lemon Garlic Butter Shrimp with Zucchini Noodles:
Prepare Zucchini Noodles
- I wash and trim the ends of the zucchini.
- I make the zucchini pasta using a spiralizer or julienne peeler and set it aside.
Cook the Shrimp
- I heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- I add the shrimp in one layer and sprinkle with salt and pepper.
- I cook the shrimp for one minute without stirring, so the bottom of the shrimps get slightly browned.
- I add the chopped garlic, Italian seasoning, and red pepper flakes.
- Then I stir the shrimp for another minute or two to cook them on the other side.
- I transfer the cooked shrimp to a shallow plate.
Make the Sauce
- In the same pan, I add the remaining 2 tablespoons of butter, lemon juice, chicken or vegetable stock (or white wine), and hot sauce to the pan.
- I bring the sauce to a simmer for 2-3 minutes, stirring regularly.
Combine and Serve
- I stir in the zucchini noodles and cook until done, about 2 minutes, stirring regularly. I allow the sauce to reduce a bit if it's too watery.
- I add the cooked shrimp back to the pan and stir for another minute.
- I serve my shrimp and zucchini noodles immediately with lemon slices, extra parsley, and pepper.
Tips and Tricks for the BEST Shrimp and Zoodles
Here are my secrets for making this dish truly exceptional:
- Don't Overcook the Shrimp: Shrimp cooks very quickly! Cook it just until it turns pink and opaque to keep it tender.
- Don't Overcook the Zucchini Noodles: Zucchini noodles become watery if overcooked. Cook them just until they are tender-crisp.
- Use Fresh Lemon and Garlic: Fresh ingredients provide the best flavor for the sauce.
- Scrape the Pan: Don't forget to scrape up the flavorful browned bits from the bottom of the pan when adding the broth/wine.
- Adjust Sauce: Taste the sauce and adjust seasonings (salt, pepper, lemon juice, hot sauce) as needed.
How to Serve
This Lemon Garlic Butter Shrimp with Zucchini Noodles is perfect served:
- On its Own: A complete and healthy low-carb meal.
- With Crusty Bread: For soaking up the delicious sauce.
- With a Side Salad: A simple green salad complements the dish well.
Make Ahead and Storage
This dish is best enjoyed fresh as zucchini noodles can become watery upon reheating. However, you can cook the shrimp and make the sauce ahead of time. Store separately in the refrigerator. Spiralize the zucchini and combine everything just before serving. Leftovers can be stored for 1-2 days but the texture will change.
FAQs about Lemon Garlic Butter Shrimp with Zucchini Noodles
- Can I use frozen shrimp?
- Yes, make sure they are completely thawed and patted dry before cooking.
- How do I make zucchini noodles without a spiralizer?
- You can use a julienne peeler or carefully cut the zucchini into thin strips with a knife.
- Can I use regular pasta instead of zucchini noodles?
- Absolutely! Cook your favorite pasta separately and toss it with the shrimp and sauce.
Enjoy this quick, healthy, flavorful, and Lemon Garlic Butter Shrimp with Zucchini Noodles! It's a perfect light meal for any night of the week.
Print
Lemon Garlic Butter Shrimp with Zucchini Noodles
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2-3 1x
- Category: Main Course, Seafood, Low Carb
- Cuisine: American, Italian-Inspired
Description
This Lemon Garlic Butter Shrimp with Zucchini Noodles is a quick, easy, and light meal perfect for a weeknight. Tender shrimp are cooked in a flavorful garlic butter sauce with a touch of lemon and Italian herbs, then tossed with fresh zucchini noodles.
Ingredients
Scale
- 1 pound (450g) raw medium shrimp, peeled and deveined
- 4 medium zucchini
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter (or ghee), softened, divided
- 4 cloves garlic, finely chopped
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes (optional)
- Juice of ½ fresh lemon
- ¼ cup (60ml) low-sodium chicken or vegetable stock (or dry white wine)
- Hot sauce of your choice, to taste (such as Sriracha, optional)
- Salt, to taste
- Freshly cracked black pepper, to taste
- ¼ cup chopped fresh parsley, for garnish (plus extra, optional)
- Lemon slices, for garnish (optional)
Instructions
- Prepare Zucchini Noodles: Wash the zucchini and trim the ends. Use a spiralizer or a julienne peeler to create zucchini noodles. Set aside.
- Cook Shrimp (First Side): Heat 1 tablespoon of olive oil and 2 tablespoons of the softened butter in a large skillet over medium-high heat. Once the butter is melted and the skillet is hot, add the shrimp in a single layer. Sprinkle with salt and pepper. Cook for 1 minute without stirring to allow the bottom of the shrimp to get slightly browned.
- Cook Shrimp (Second Side) & Add Aromatics: Add the chopped garlic, Italian seasoning, and red pepper flakes (if using) to the skillet. Stir the shrimp and cook for another 1-2 minutes, or until the shrimp are pink and cooked through. Do not overcook. Remove the cooked shrimp from the skillet and transfer them to a shallow plate.
- Make Sauce: In the same pan, melt the remaining 2 tablespoons of butter over medium heat. Add the lemon juice, chicken (or vegetable) stock, and hot sauce (if using). Bring the sauce to a simmer and cook for 2-3 minutes, stirring regularly.
- Cook Zucchini Noodles: Add the zucchini noodles to the skillet with the sauce. Cook, stirring regularly, for about 2 minutes, or until the zucchini noodles are tender-crisp. Be careful not to overcook, as they can become mushy. If the sauce seems too watery, allow it to simmer for another minute or two to reduce further.
- Combine and Serve: Return the cooked shrimp to the pan with the zucchini noodles and sauce. Toss gently to combine and heat the shrimp through (about 1 minute). Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with chopped fresh parsley and lemon slices, if desired.
Notes
- Shrimp: Use raw, peeled, and deveined shrimp. Size medium or large works well.
- Zucchini Noodles: A spiralizer creates long, spaghetti-like noodles. A julienne peeler creates shorter strands. Avoid overcooking the zucchini noodles; they should retain a slight bite.
- Butter: Unsalted butter is recommended so you can control the saltiness. Ghee is a Paleo/Whole30 option. Use softened butter as specified in this prompt's ingredient list.
- Stock/Wine: Chicken or vegetable stock can be used. Dry white wine is also a good substitute for the stock, adding a different flavor dimension.
- Spice Level: Adjust the amount of red pepper flakes and hot sauce to your preference.
- Storage: This dish is best enjoyed immediately. Leftovers can be stored in the refrigerator for 1-2 days, but the zucchini noodles may become watery upon reheating.
