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- 2 medium zucchinis, spiralized into zoodles - 1 lb (450g) shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 tablespoon lemon juice - 1 teaspoon red pepper flakes (adjust to taste) - Salt and black pepper to taste - 2 tablespoons fresh parsley, chopped - Grated Parmesan cheese, for serving (optional) You can swap zucchini for summer squash if you wish. It works well too. If you want a different protein, try chicken or scallops. For a dairy-free option, skip the Parmesan cheese or use a plant-based substitute. If garlic is not your thing, shallots offer a milder taste that can work nicely. You can also use olive oil instead of butter for a lighter feel. This dish is keto-friendly. Zoodles replace traditional pasta, keeping carbs low. It’s also gluten-free since it contains no wheat products. The dish is light yet filling, making it a great choice for a healthy meal. You can easily adjust spice levels to fit your taste. Just remember to check that your shrimp is sustainably sourced for a more eco-friendly option. {{ingredient_image_1}} To start, I grab two medium zucchinis. I use a spiralizer to turn them into zoodles. If you don’t have a spiralizer, a vegetable peeler will work, too. You just need to make thin ribbons. After making the zoodles, I set them aside in a bowl. This step is easy and fun! Now, I take a large skillet and place it over medium heat. I add 2 tablespoons of unsalted butter to the pan. Once it melts, I add 1 pound of shrimp. I season them with salt, black pepper, and red pepper flakes. I cook the shrimp for 2-3 minutes on each side. They should turn pink and opaque. When cooked, I remove the shrimp from the skillet and set them aside. In the same skillet, I add the remaining 2 tablespoons of butter. After it melts, I toss in 4 minced garlic cloves. I sauté them for about 30 seconds until they smell great. Next, I add the zoodles back into the skillet and toss them in the garlic butter. I cook them for 2-3 minutes. I want them tender but still firm, so I watch them closely. After the zoodles are cooked, I return the shrimp to the skillet. I also add 1 tablespoon of lemon juice. I stir everything together for about a minute. It’s important to ensure everything is heated through. I taste and adjust the seasoning if needed. Once everything is ready, I take the skillet off the heat. I sprinkle chopped fresh parsley on top for color and flavor. If I want to make it extra special, I add grated Parmesan cheese. This dish looks beautiful and tastes amazing, ready to serve right away! Cook shrimp just right for the best taste. I recommend cooking them for 2-3 minutes on each side. They should turn pink and opaque. Overcooking makes them tough, so stay close to your skillet. If you see them curling, they are done. Always taste one to check! For zoodles, you want a firm and crunchy texture. Spiralize your zucchinis right before cooking. This keeps them fresh and prevents sogginess. When cooking, toss the zoodles for only 2-3 minutes. This way, they stay tender but do not lose their bite. If you want a softer zoodle, cook for a bit longer, but watch closely. You can play with the flavors to suit your taste. Add more red pepper flakes for heat. A squeeze of lemon brightens the dish. You can also mix in fresh herbs like basil or cilantro for a twist. Don’t forget salt and pepper; they make a big difference. For a creamy touch, sprinkle grated Parmesan cheese on top. Enjoy customizing your garlic butter shrimp zoodles! Pro Tips Use Fresh Shrimp: For the best flavor and texture, opt for fresh shrimp rather than frozen. If using frozen, ensure they are completely thawed and patted dry before cooking. Adjust Zoodle Cooking Time: Zoodles cook quickly, so keep an eye on them to prevent mushiness. Aim for a tender yet firm texture for the best bite. Add a Splash of Wine: For an extra depth of flavor, consider adding a splash of white wine to the skillet after sautéing the garlic. Let it reduce for a minute before adding the zoodles. Garnish Creatively: Enhance presentation and flavor by garnishing with lemon zest or toasted pine nuts along with the parsley before serving. {{image_2}} Want to add some heat? You can make spicy garlic butter shrimp zoodles. Just increase the red pepper flakes to two teaspoons. You can also add some sliced jalapeños for an extra kick. This spice pairs well with the rich garlic butter. Your taste buds will love the contrast. If you enjoy creamy dishes, try adding heavy cream. After cooking the shrimp, pour in half a cup of cream. Stir it with the garlic butter before adding the zoodles. The cream makes the dish rich and smooth. You can also add a sprinkle of nutmeg for warmth. This version is perfect for a cozy night in. To boost nutrition, add more veggies. Try bell peppers, spinach, or cherry tomatoes. Just chop them up and toss them in with the zoodles. Cook them until they’re tender. This not only adds color but also enhances the flavor. You’ll enjoy a well-rounded meal while getting your vitamins. To keep your garlic butter shrimp zoodles fresh, store them in an airtight container. Place the leftovers in the fridge within two hours of cooking. They will stay good for about two days. Make sure to separate the shrimp from the zoodles if possible. This helps maintain texture. When you're ready to eat the leftovers, reheat them gently. You can use a skillet over medium heat. Add a splash of water or broth to keep them moist. Heat for about five minutes, stirring often. This keeps the shrimp tender and the zoodles from getting mushy. You can also use a microwave. Place the zoodles and shrimp in a microwave-safe dish, cover it, and heat for one to two minutes. If you want to freeze garlic butter shrimp zoodles, it’s best to freeze them without the shrimp. Cooked shrimp does not freeze well. Once the zoodles are cool, place them in a freezer bag. Squeeze out as much air as possible before sealing. They can last in the freezer for up to three months. When you’re ready to use them, thaw in the fridge overnight and reheat as mentioned above. Enjoy your meal! Zoodles are zucchini noodles. They are a fun, healthy swap for pasta. To make zoodles, you spiralize zucchini. You can use a spiralizer or a vegetable peeler. Cut the zucchini into thin strips. These strips will look like noodles. Zoodles are low in carbs and calories. They add a fresh taste to meals. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in the fridge overnight or run them under cold water. Once thawed, peel and devein if needed. Using frozen shrimp can save time. They still taste great when cooked in garlic butter. Store leftover garlic butter shrimp zoodles in an airtight container. Keep them in the fridge for up to two days. When you reheat, add a splash of water. This keeps the zoodles from getting too dry. However, they might lose some crispness when reheated. Garlic butter shrimp zoodles pair well with many sides. A simple green salad adds freshness. You can also serve garlic bread for a crunchy contrast. If you want more veggies, try steamed broccoli or asparagus. For a light meal, serve with a glass of white wine. In this post, we explored how to create tasty garlic butter shrimp zoodles. We covered key ingredients, cooking steps, and variations to suit your taste. I shared tips to perfect your shrimp and zoodles, along with storage advice. Remember, cooking is about experimenting. Don’t hesitate to adjust flavors or try new ingredients. Enjoy your meal and have fun in the kitchen!

Garlic Butter Shrimp Zoodles

A delicious and healthy dish featuring shrimp and spiralized zucchini in a garlic butter sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 2
Calories 300 kcal

Ingredients
  

  • 2 medium zucchinis, spiralized into zoodles
  • 1 lb shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon red pepper flakes
  • to taste salt and black pepper
  • 2 tablespoons fresh parsley, chopped
  • for serving Grated Parmesan cheese, optional

Instructions
 

  • Prepare the Zoodles: Use a spiralizer to turn the zucchinis into zoodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons. Set aside.
  • Cook the Shrimp: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the shrimp and season with salt, pepper, and red pepper flakes. Cook for about 2-3 minutes on each side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
  • Sauté Garlic: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 30 seconds, until fragrant.
  • Add Zoodles: Add the zoodles to the skillet, tossing them in the garlic butter for about 2-3 minutes. Cook just until they are tender but still firm, being careful not to overcook them.
  • Combine and Serve: Return the shrimp to the skillet, adding the lemon juice and stirring to combine. Cook for another minute until heated through. Taste and adjust seasoning if needed.
  • Garnish: Remove from heat and sprinkle chopped parsley over the top. Serve immediately, topped with grated Parmesan cheese if desired.

Notes

Adjust the red pepper flakes to your spice preference.
Keyword garlic butter, healthy, low carb, shrimp, zoodles