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Garlic Butter Shrimp & Zucchini Noodles - Fast, Fresh, and Flavorful

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 pound large shrimp, peeled and deveined (tails on or off).
  • Zucchini: 3 medium zucchini, spiralized into noodles (zoodles).
  • Butter: 3 tablespoons unsalted butter.
  • Olive oil: 1 tablespoon, to help prevent burning and add flavor.
  • Garlic: 4 cloves, minced (adjust to taste).
  • Lemon: Zest and juice of 1 lemon.
  • Red pepper flakes: 1/4 teaspoon, or more if you like heat.
  • Fresh parsley: 2 tablespoons, chopped.
  • Salt and black pepper: To taste.
  • Optional add-ins: 1/4 cup grated Parmesan, 1/4 cup dry white wine, cherry tomatoes, or a pinch of smoked paprika.

Method
 

  1. Prep the zucchini noodles: Spiralize the zucchini and place the noodles on a clean kitchen towel. Sprinkle lightly with salt and let them sit for 5–10 minutes to draw out moisture. Gently pat dry. This helps prevent soggy noodles.
  2. Season the shrimp: Pat shrimp dry with paper towels. Season with salt, pepper, and a small pinch of red pepper flakes.
  3. Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter melts and starts to foam, add the shrimp in a single layer.
  4. Sear the shrimp: Cook 1–2 minutes per side until pink and just opaque. Remove to a plate. Don’t overcook—shrimp finish quickly and can turn rubbery.
  5. Make the garlic butter: Reduce heat to medium. Add remaining 2 tablespoons butter to the pan. Stir in minced garlic and cook 30–45 seconds until fragrant. If using white wine, add it now and let it bubble for 30 seconds to reduce slightly.
  6. Add lemon and chili: Stir in lemon zest, half the lemon juice, and a pinch of red pepper flakes. Taste and adjust salt and pepper.
  7. Toss in the zucchini noodles: Add the zoodles to the skillet. Toss with tongs for 1–2 minutes, just until warmed and slightly tender but still crisp. You’re not looking to fully soften them.
  8. Return the shrimp: Add the shrimp back to the pan with any juices. Toss to coat in the garlic butter. Squeeze in more lemon juice if needed.
  9. Finish and serve: Remove from heat. Sprinkle with chopped parsley. If you like, add a light shower of Parmesan. Serve immediately with extra lemon wedges.