Welcome to my kitchen! Tonight, I'm sharing my go-to weeknight dinner that's both light and satisfying: Garlic Butter Shrimp with Zucchini Noodles. It's become a family favorite because it comes together in just 20 minutes and feels like a treat.
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When I first started cooking, I thought healthy meals meant bland food. But this dish changed my mind. The garlic butter sauce is so rich and savory that you won't miss the pasta. Plus, zucchini noodles are a fantastic way to sneak in extra veggies.
I love how versatile this recipe is. You can add cherry tomatoes, spinach, or even a sprinkle of red pepper flakes for heat. It's perfect for a quick lunch or a fancy dinner that looks like you spent hours in the kitchen.
Why You'll Love This Recipe
About the Ingredients
1 1/2 lbs (680g) large shrimp, peeled and deveined
Fresh or frozen works; if frozen, thaw completely. For best flavor, buy wild-caught shrimp.
4 medium zucchini (about 2 lbs total)
Spiralized into noodles. If you don't have a spiralizer, use a vegetable peeler to make ribbons.
4 tablespoons (56g) unsalted butter
Use salted butter and reduce added salt. You can substitute ghee for a dairy-free option.
4 cloves garlic, minced
Fresh garlic is key; avoid pre-minced in a jar for best taste.
1/4 cup (60ml) dry white wine or chicken broth
Adds brightness; use broth if you prefer no alcohol.
1 tablespoon fresh lemon juice
Freshly squeezed is best; bottled works in a pinch.
1/2 teaspoon red pepper flakes (optional)
Adds a gentle kick; omit for milder taste.
Salt and freshly ground black pepper, to taste
Use kosher salt for even seasoning.
2 tablespoons chopped fresh parsley, for garnish
Fresh herbs brighten the dish; dried is less vibrant.
Tips & Tricks
Don't overcook the shrimp
they're done when they turn pink and opaque, about 2-3 minutes per side.
- Squeeze excess moisture from zucchini noodles after spiralizing to prevent a watery dish.
- Keep the heat high when sautéing shrimp to get a nice sear without steaming.
Pro Tips
Step-by-Step Instructions
1. Prep the Zucchini
Spiralize the zucchini into noodles. Place them in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes. Then gently squeeze out excess water and pat dry with paper towels.
2. Season the Shrimp
Pat the shrimp dry with paper towels. Season with salt and pepper on both sides.
3. Cook the Shrimp
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque. Transfer to a plate and set aside.
4. Make the Garlic Butter
Reduce heat to medium and add the remaining 2 tablespoons butter to the same skillet. Add the minced garlic and red pepper flakes (if using) and sauté for 30-60 seconds until fragrant, stirring constantly.
5. Deglaze the Pan
Pour in the white wine or chicken broth and lemon juice. Scrape up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until slightly reduced.
6. Add the Zucchini Noodles
Add the zucchini noodles to the skillet and toss to coat with the garlic butter sauce. Cook for 2-3 minutes, just until heated through and slightly tender but still crisp.
7. Combine and Serve
Return the shrimp to the skillet and toss everything together. Cook for 1 minute to warm the shrimp. Garnish with fresh parsley and serve immediately.
Delicious Variations
- Add a cup of cherry tomatoes along with the garlic for a burst of sweetness.
- Swap shrimp for chicken breast strips for a different protein.
- Make it creamy by stirring in 1/4 cup heavy cream with the broth.
How to Store Garlic Butter Shrimp with Zucchini Noodles
Refrigerator
Store leftovers in an airtight container in the fridge for up to 2 days.
Freezer
Freezing is not recommended as zucchini noodles become mushy.
Reheating
Reheat in a skillet over medium heat for 2-3 minutes, or microwave in 30-second bursts until warm.
Frequently Asked Questions
Q: Can I use frozen shrimp?
Yes, frozen shrimp works well. Thaw them overnight in the fridge or under cold running water, then pat dry before cooking.
Q: How do I make zucchini noodles without a spiralizer?
Use a vegetable peeler to create long ribbons, or a julienne peeler for thinner strips. You can also use a box grater for a different texture.
Q: Can I use a different protein?
Absolutely. Chicken, scallops, or tofu are great substitutes. Adjust cooking time accordingly – chicken needs longer to cook through.
Q: How do I keep zucchini noodles from getting watery?
Salt them and let them sit for 10 minutes, then squeeze out the liquid. Also, don't overcook them – just warm them through.
Q: Is this dish keto-friendly?
Yes, it's low-carb and high-protein, making it perfect for keto. Just ensure your wine is dry or use broth.
Try this tonight and let me know how it goes! I'd love to hear your favorite add-ins. Happy cooking!
Garlic Butter Shrimp with Zucchini Noodles
Juicy shrimp and spiralized zucchini in a rich garlic butter sauce – a healthy 20-minute dinner that's bursting with flavor.
🧂 Ingredients
- 1 1/2 lbs (680g) large shrimp, peeled and deveined
- 4 medium zucchini (about 2 lbs total)
- 4 tablespoons (56g) unsalted butter
- 4 cloves garlic, minced
- 1/4 cup (60ml) dry white wine or chicken broth
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
📋 Instructions
- 1Prep the Zucchini — Spiralize the zucchini into noodles. Place them in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes. Then gently squeeze out excess water and pat dry with paper towels.
- 2Season the Shrimp — Pat the shrimp dry with paper towels. Season with salt and pepper on both sides.
- 3Cook the Shrimp — In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque. Transfer to a plate and set aside.
- 4Make the Garlic Butter — Reduce heat to medium and add the remaining 2 tablespoons butter to the same skillet. Add the minced garlic and red pepper flakes (if using) and sauté for 30-60 seconds until fragrant, stirring constantly.
- 5Deglaze the Pan — Pour in the white wine or chicken broth and lemon juice. Scrape up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until slightly reduced.
- 6Add the Zucchini Noodles — Add the zucchini noodles to the skillet and toss to coat with the garlic butter sauce. Cook for 2-3 minutes, just until heated through and slightly tender but still crisp.
- 7Combine and Serve — Return the shrimp to the skillet and toss everything together. Cook for 1 minute to warm the shrimp. Garnish with fresh parsley and serve immediately.
Marta writes about home organization and decluttering, focusing on simple systems that work for busy families. She shares practical tips for turning chaotic spaces into calm, functional areas.
