Alright, picture this: you’re craving something light, fresh, yet packed with flavor that feels a bit fancy without the fuss. That’s exactly the vibe of this Garlic Shrimp with Zucchini Noodles dish! The sizzling shrimp tossed in garlicky butter combined with those tender, spiralized zucchini strands is just downright satisfying. Plus, it comes together in under 30 minutes—hello, weekday dinner win! The aroma of garlic filling your kitchen while you cook? Absolutely irresistible. Trust me, once you try it, you’ll find yourself reaching for this bowl whenever you want a quick, healthy meal that tastes like you put in hours.
Quick Facts
Yield: Serves 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
For the Main Dish:
1 lb large shrimp, peeled and deveined
3 medium zucchinis, spiralized (about 4 cups noodles)
4 cloves garlic, minced
2 tbsp olive oil
2 tbsp unsalted butter
1/4 tsp red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
2 tbsp fresh parsley, chopped
Juice of half a lemon
How I Make It
Step 1:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Season with salt, pepper, and the optional red pepper flakes. Cook for about 2 minutes on one side until pink and opaque, then flip and cook another 1-2 minutes. Remove shrimp from skillet and set aside.
Step 2:
Reduce the heat to medium, add 1 tablespoon olive oil and the butter to the skillet. Stir in the minced garlic and sauté for just 30 seconds to 1 minute until fragrant—watch closely so the garlic doesn’t burn!
Step 3:
Now toss in the zucchini noodles. Using tongs, gently toss them in the garlic butter sauce, cooking for about 2-3 minutes. You want the zucchini noodles to be tender but still slightly crisp; overcooking makes them watery.
Step 4:
Return the cooked shrimp to the skillet and stir them into the zucchini noodles. Add the lemon juice and half of the chopped parsley. Give it one last good toss to combine all the flavors.
Step 5:
Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon if you like it zesty. Sprinkle the remaining parsley on top for a fresh pop of color.
Step 6:
Serve immediately, preferably with a side of crusty bread to mop up any buttery garlic sauce. Enjoy that delightful blend of garlicky shrimp and crisp zucchini noodles!
Variations & Tips
Swap shrimp for scallops or chicken strips if you prefer.
Add a handful of cherry tomatoes for a burst of color and sweetness.
If you don’t have a spiralizer, look for pre-spiralized zucchini at the store.
Use gluten-free pasta instead of zucchini noodles for a more traditional texture.
Add a sprinkle of Parmesan cheese on top if you want to amp up the richness.
Make it a one-pan meal by roasting shrimp and zucchini noodles together—you’ll just need to adjust cooking times.
How I Like to Serve It
This dish is perfect for those warm spring or summer evenings when you want something light yet satisfying. I often pair it with a chilled glass of white wine or sparkling water with lemon. For a quick weeknight dinner, a simple green salad on the side keeps things fresh and balanced. If I’m feeling fancy for date night at home, I drizzle extra lemon butter sauce over the top and light some candles—simple but so effective!
Notes
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently to avoid soggy zucchini.
You can substitute fresh lemon juice with a splash of white wine vinegar in a pinch.
Closing: This recipe never fails to impress with its fresh flavors and quick prep — it’s one of those go-to dishes that feels special every single time.
