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 1/2 fresh lemon
- 1/4 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
- 1/4 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.