Quick Garlic Butter Shrimp with Zoodles
Ever stared at a gorgeous pile of shrimp wondering how to make them sing without drowning them in heavy pasta? This garlic butter shrimp with zoodles recipe transforms humble zucchini into silky noodles that actually enhance rather than hide your beautiful seafood.
I’ve been perfecting this dish for years, and let me tell you – it’s saved my weeknight sanity more times than I can count. No more soggy zucchini disasters or rubbery shrimp tragedies here.
KEY INFO
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 4
Difficulty level: Easy
Dietary tags: Low-carb, Gluten-free, Keto-friendly, Paleo (with modifications)
EQUIPMENT NEEDED
- Large skillet or sauté pan
- Spiralizer or julienne peeler
- Sharp knife
- Cutting board
- Tongs
- Measuring spoons
Simple alternatives:
– No spiralizer? Grab pre-spiralized zucchini from the store
– Use a regular vegetable peeler for ribbon-style “noodles”
– Any large, heavy-bottomed pan works if you don’t have a proper skillet
INGREDIENTS
Main components:
- 1 lb (450g) medium shrimp, peeled and deveined
- 4 medium zucchini, spiralized (about 2 lbs/900g)
- 3 tablespoons unsalted butter (45g) [vegan butter works perfectly]
- 2 tablespoons extra virgin olive oil (30ml)
Aromatics and seasonings:
- 5 garlic cloves, minced
- 1 shallot, finely diced [yellow onion works too]
- Zest of 1 large lemon
- Juice of 1 lemon (about 3 tablespoons/45ml)
- 1 teaspoon salt (5g)
- ½ teaspoon black pepper (2g)
- ¼ teaspoon red pepper flakes [optional for heat]
- 3 tablespoons fresh parsley, chopped (15g)
- 2 tablespoons chicken stock or dry white wine (30ml) [vegetable stock for lighter flavor]
Optional garnishes:
- Freshly grated Parmesan cheese
- Extra lemon wedges
- Additional parsley
METHOD
- Prep your mise en place. Pat shrimp completely dry with paper towels and season with salt and pepper. Spiralize zucchini and set aside on a clean kitchen towel to absorb excess moisture.
- Heat your pan properly. Warm olive oil in your large skillet over medium-high heat until it shimmers but doesn’t smoke.
- Sear the shrimp like a pro. Add shrimp in a single layer – don’t crowd them! Cook 2 minutes per side until they turn pink and develop golden edges. Remove to a plate immediately.
- Build your aromatic base. Reduce heat to medium, add 1 tablespoon butter to the same pan. Toss in minced garlic and shallot, stirring constantly for 30 seconds until fragrant – not brown!
- Create the sauce magic. Add remaining butter, lemon zest, lemon juice, and stock. Let it bubble and reduce slightly for 2-3 minutes.
- Master the zoodle technique. Add spiralized zucchini to the pan and toss gently with tongs. Cook for 2-3 minutes maximum – they should be tender but still have bite.
- Bring it all together. Return shrimp and any accumulated juices to the pan. Add fresh parsley and toss everything together for 30 seconds just to heat through.
- Serve immediately. Plate while hot with optional Parmesan and extra lemon wedges.
CRUCIAL TIPS
- Pat zucchini dry after spiralizing – wet zoodles make watery sauce
- Don’t overcook the shrimp – they continue cooking from residual heat
- Keep zoodles crisp – mushy vegetables ruin this dish
- Season at every step – bland garlic butter is a crime
- Work quickly – this dish waits for no one
STORAGE & SCALING
Storage:
Refrigerate leftovers up to 3 days in airtight containers.
Reheat gently in a pan with a splash of water – never microwave on high.
Scaling tips:
- Double recipe easily for crowds
- Cook shrimp in batches to avoid overcrowding
- Halve ingredients for intimate dinners
Common mistakes to avoid:
- Overcrowding the pan (steams instead of sears)
- Cooking zoodles too long (creates mush)
- Skipping the dry-off step (watery sauce disaster)
- Using cold butter (won’t emulsify properly)
Brilliant variations:
- Mediterranean twist: Add cherry tomatoes and olives
- Asian-inspired: Replace lemon with lime, add a splash of soy sauce
- Veggie-packed: Toss in asparagus or snap peas with the zoodles
- Dairy-free: Use all olive oil instead of butter
- Whole30 compliant: Skip wine, use extra stock
The beauty of this garlic butter shrimp with zoodles recipe lies in its simplicity. Fresh ingredients, proper technique, and respect for timing create restaurant-quality results every single time.
I’ve served this to skeptical pasta lovers who now request it specifically – that’s the power of perfectly executed zucchini noodles paired with succulent, garlicky shrimp.
