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Lemon Garlic Shrimp & Zucchini Noodles - Bright, Fresh, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25 pounds large shrimp, peeled and deveined (tails on or off)
  • 3 medium zucchini, spiralized into noodles
  • 3 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter (or ghee for dairy-free flavor)
  • 4 cloves garlic, finely minced
  • 1 large lemon, zested and juiced (about 2–3 tablespoons juice)
  • 1/4 teaspoon red pepper flakes (optional, to taste)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons grated Parmesan (optional, for serving)
  • Extra lemon wedges, for serving

Method
 

  1. Prep the zucchini noodles: Spiralize the zucchini and place the noodles on a clean kitchen towel. Lightly salt and let sit for 10 minutes. This helps draw out excess moisture so your dish doesn’t get watery.
  2. Pat the shrimp dry: Dry shrimp sear better. Pat with paper towels and season with a pinch of salt and pepper.
  3. Heat the pan: In a large skillet, warm 2 tablespoons olive oil over medium-high heat. Once shimmering, add the shrimp in a single layer.
  4. Sear the shrimp: Cook for 1–2 minutes per side, just until pink and opaque. Do not overcook. Transfer to a plate and tent lightly with foil.
  5. Build the sauce: Lower heat to medium. Add the remaining 1 tablespoon olive oil and the butter. Stir in the garlic and red pepper flakes. Cook 30–45 seconds until fragrant, not browned.
  6. Add lemon: Stir in lemon zest and juice. Scrape up any browned bits from the pan for extra flavor. Taste and adjust salt and pepper.
  7. Blot the zucchini: Gently press the salted zucchini noodles with the towel to release excess moisture.
  8. Toss the zoodles: Add the zucchini noodles to the skillet. Toss for 1–2 minutes just until warmed and slightly tender. You want them al dente, not limp.
  9. Return the shrimp: Add the shrimp and any juices back to the pan. Toss to coat in the sauce for 30–60 seconds until heated through.
  10. Finish and serve: Turn off heat. Stir in parsley. Taste and adjust seasoning. Plate with a sprinkle of Parmesan (if using) and extra lemon wedges.