Zucchini Noodles with Garlic Shrimp

This quick zucchini noodles with garlic shrimp recipe is my go-to when I want something fresh, satisfying, and ready in under 20 minutes. The tender spiralized zucchini makes a perfect light base for plump, garlicky shrimp, while bright lemon and fresh parsley bring a burst of flavor that feels both indulgent and healthy. It’s naturally gluten free, low carb, and ideal for those busy weeknights when time is short but taste matters.

I first made this dish during a hectic week and was amazed at how quickly it came together.

Ingredients

• 2 large zucchinis: spiralized into noodle shapes for a fresh, low carb pasta alternative. Choose firm, unblemished zucchinis for the best texture
• 7 ounces medium shrimp: peeled and deveined for quick cooking and ease of eating. Look for fresh or properly thawed frozen shrimp to avoid excess water
• 1 tablespoon butter: adds richness and helps create a smooth, flavorful sauce base
• 1 tablespoon extra virgin olive oil: imparts fruity flavor and prevents garlic from burning while raising the smoke point of the fat blend
• 3 garlic cloves: minced fresh to provide bold aromatic depth and authentic taste
• Half a lemon: both juice and zest contribute a bright acidity that balances the richness of the shrimp and butter
• 2 tablespoons fresh parsley: finely chopped for color and fresh herbal notes
• 2 tablespoons vegetable stock or white wine: adds moisture for cooking and deglazes the pan with subtle complexity
• Parmesan cheese: optional for an extra layer of nutty saltiness that complements the dish beautifully
• Salt and black pepper: to taste for perfectly balanced seasoning

Instructions

Prepare the Zucchini Noodles:

Using a spiralizer or vegetable peeler, make long, noodle-like strips from the zucchinis. If using a peeler, drag it along the length of the zucchini to create wide ribbons. Lay the noodles on paper towels and press gently to remove excess moisture which prevents a watery sauce later.

Season and Prepare the Shrimp:

Pat shrimp dry with paper towels to remove any surface moisture. Season both sides with salt and black pepper. Dry shrimp will sear better, developing a caramelized crust. If frozen, thaw fully and drain well before seasoning.

Heat the Cooking Fat:

In a large skillet over medium-high heat, melt the butter with olive oil. Heat until the butter foams lightly but doesn’t brown. This mixture combines the rich flavor of butter with the higher smoke point of olive oil for ideal cooking conditions.

Cook the Shrimp:

Arrange shrimp in a single layer without crowding the pan. Let them cook untouched for two to three minutes until the first side is golden and caramelized. Flip the shrimp and cook for another one to two minutes until just opaque and cooked through. Remove the shrimp and set aside on a plate.

Build the Garlic Base:

Slide the shrimp to one side of the pan, leaving an empty space. Add the minced garlic and sauté for 30 to 45 seconds, stirring constantly to prevent burning. This step releases the fragrant oils needed for a flavorful sauce.

Add Liquid and Zucchini:

Pour in the vegetable stock or white wine to deglaze the pan, scraping up any browned bits. Immediately add the zucchini noodles and toss with tongs to coat evenly in the garlic butter sauce.

Finish with Brightness:

Cook the zucchini noodles for only one to two minutes so they remain tender but still have a slight bite. Remove from heat and stir in lemon juice, lemon zest, and chopped parsley. Taste and adjust salt and pepper as needed. Serve immediately with optional Parmesan sprinkled on top.

Since then, my kids have surprised me by asking for "zoodles" regularly which shows just how comforting and tasty this meal is.

Storage tips

This dish tastes best fresh while zucchini noodles are tender crisp and shrimp warm. You can prepare the zucchini noodles up to two days ahead and keep refrigerated covered. Shrimp can also be prepped ahead but leftovers keep well only for about one day. When reheating, zucchini releases extra water and tends to become soggy so avoid microwave reheating if possible.

Ingredient substitutions

Shrimp can be swapped for scallops, chicken strips, or chickpeas for a vegetarian option. Adding cherry tomatoes near the end adds a juicy sweetness and touch of color. Baby spinach wilts beautifully in the pan’s residual heat adding valuable greens. For a creamier dish, stir in a splash of heavy cream to create a sauce reminiscent of Alfredo.

Serving suggestions

Pair this light, fresh dish with a crisp white wine such as Pinot Grigio or Sauvignon Blanc. It complements a simple green salad or roasted vegetables well. For a more filling meal, serve over a small portion of traditional pasta or with crusty bread to soak up the garlicky butter sauce. Grated Parmesan adds the perfect savory conclusion.

Serve immediately so the noodles stay tender and the shrimp remain juicy. Enjoy a fresh, light dinner in under 20 minutes.

Common Recipe Questions

→ Can I use frozen shrimp?

Yes, thaw and pat dry frozen shrimp before cooking to avoid excess water in the pan and ensure a good sear.

→ How do I prevent soggy zucchini noodles?

Cook the noodles briefly and avoid overcrowding the pan. Salt and drain them beforehand to reduce moisture.

→ Can I make this dairy-free?

Use olive oil instead of butter and skip Parmesan cheese to keep the dish dairy-free without losing flavor.

→ What can I substitute for vegetable stock?

White wine or chicken broth works well to add flavor and create steam for cooking the noodles.

→ Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free. Just verify your stock or wine if needed.