Zucchini Noodles with Garlic Shrimp

This quick and flavorful zucchini noodles with garlic shrimp recipe is perfect for busy nights when you want something fresh and satisfying without spending hours in the kitchen. The tender spiralized zucchini serves as a light pasta alternative while the garlicky shrimp with a splash of lemon brings brightness and richness. A combination of butter and olive oil creates a silky sauce that feels indulgent yet remains naturally gluten free and low carb.

I first discovered this dish during a hectic week and now it is a regular request from my family, especially my kids who surprised me by calling it "zoodles" with excitement.

Ingredients

• Zucchini: 2 large spiralized for noodle texture and lightness
• Shrimp: 7 ounces medium peeled and deveined for quick cooking and ease of eating
• Butter: 1 tablespoon adds richness and creates a silky sauce base
• Olive oil: 1 tablespoon extra virgin olive oil adds fruity flavor and prevents garlic from burning
• Garlic: 3 garlic cloves minced fresh to maximize aroma and flavor
• Lemon: Half a lemon both zest and juice for bright acidity to balance richness
• Parsley: 2 tablespoons fresh parsley finely chopped for herbaceous freshness and color
• Liquid: 2 tablespoons vegetable stock or white wine to create steam for cooking and add depth
• Parmesan: Parmesan cheese optional but adds a nutty, salty finish that complements the dish
• Seasoning: Salt and black pepper to taste for perfect seasoning

Instructions

Prepare the Zucchini Noodles:

Using a spiralizer or vegetable peeler, make long noodle shaped strips from the zucchini. If using a peeler, create wide ribbons along the length of the zucchini. Pat the noodles dry with paper towels to remove excess moisture as this prevents the final dish from becoming watery. Set aside.

Season and Prepare the Shrimp:

Pat the shrimp completely dry using paper towels and season both sides with salt and pepper. Dry shrimp ensures they sear properly and develop a golden brown crust. If shrimp are frozen, thaw fully and drain well before seasoning.

Heat the Cooking Fat:

In a large skillet over medium high heat, add the butter and olive oil. Heat until butter melts and starts to foam gently but does not brown. This combination allows you to enjoy buttery richness without burning.

Cook the Shrimp:

Add the seasoned shrimp in a single layer without crowding the pan. Let them cook undisturbed for 2 to 3 minutes to develop a golden sear. Flip and cook for another 1 to 2 minutes until shrimp are pink and opaque but still tender.

Build the Garlic Base:

Push shrimp to one side of the pan and add the minced garlic to the empty space. Stir constantly for 30 to 45 seconds until fragrant but not browned. The garlic infuses the fat with flavor without risking bitterness.

Add Liquid and Zucchini:

Pour in the vegetable stock or white wine to create steam and deglaze the pan, loosening any browned bits for deeper flavor. Immediately add the zucchini noodles and toss with tongs to coat them evenly in the garlic butter mixture.

Finish with Brightness:

Cook zucchini noodles for only 1 to 2 minutes so they remain tender but retain some bite. Remove from heat and immediately add lemon juice, zest, and parsley. Toss gently and taste, adjusting salt and pepper if necessary.

My family now requests this regularly, and my kids light up when I bring out their favorite "zoodles".

Storage and Meal Prep Tips

This meal is best eaten fresh while noodles retain their crisp tenderness and shrimp are warm. You can spiralize zucchini up to two days ahead and store in the fridge to save time. Shrimp can be prepared and seasoned in advance for a quick finish. Leftovers keep for one day refrigerated but noodles release water when reheated making texture less ideal.

Creative Variations and Substitutions

Swap shrimp for scallops, chicken strips, or chickpeas for a vegetarian option. Add cherry tomatoes last minute for a pop of color and sweetness. Baby spinach wilted into the noodles adds extra greens and nutrition. For richer sauce, a splash of heavy cream turns it into an alfredo style dish.

Serving Suggestions and Pairings

Pairs beautifully with crisp white wine such as Pinot Grigio or Sauvignon Blanc. Works well alongside a simple green salad or roasted vegetables. Can be served over regular pasta or with crusty bread to soak up the garlicky sauce. Optional Parmesan adds a lovely nutty saltiness that finishes the dish perfectly.

Serve immediately for best texture and finish with optional Parmesan. This bright, easy dish is perfect for weeknights and always gets requests for seconds.

FAQs About This Recipe

→ Can I use frozen shrimp?

Yes, thaw and pat the shrimp dry before cooking to prevent excess moisture and ensure a good sear.

→ How do I prevent soggy zucchini noodles?

Cook the noodles briefly and drain excess moisture before combining with other ingredients to keep them crisp.

→ Can I make this dairy-free?

Substitute butter with olive oil and omit parmesan cheese for a dairy-free option without sacrificing flavor.

→ What can I use instead of vegetable stock?

White wine or chicken broth work well to add depth and create steam during cooking.

→ Is this dish gluten-free?

All ingredients are naturally gluten-free. Confirm any added stock or wine is gluten-free to be certain.