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Quick Garlic Butter Shrimp with Zucchini Noodles

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A quick, easy, and low-carb dinner recipe featuring tender shrimp sautéed in garlic butter served over crisp zucchini noodles. Ready in under 20 minutes, it’s perfect for weeknights and packed with flavor.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 3 medium zucchinis, spiralized into noodles
  • 4 cloves garlic, minced
  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon olive oil
  • 2 teaspoons freshly squeezed lemon juice
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Wash and dry zucchinis thoroughly. Using a spiralizer, create noodles and set aside in a colander to drain excess moisture for 5-10 minutes.
  2. Thaw shrimp if frozen and pat dry with paper towels. Season lightly with salt and black pepper.
  3. Place a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. Once butter melts and bubbles, add minced garlic and red pepper flakes (if using). Sauté for about 30 seconds until fragrant, but do not let the garlic brown.
  4. Add shrimp in a single layer. Cook about 2 minutes on one side until pink edges appear, then flip and cook another 1-2 minutes until opaque and cooked through. Remove shrimp to a plate and cover to keep warm.
  5. In the same skillet, add remaining butter. Toss in zucchini noodles gently and sauté for 2-3 minutes, stirring occasionally, until tender but still slightly crisp.
  6. Return shrimp to the pan with noodles. Add lemon juice and chopped parsley. Toss gently to coat everything in the garlic butter sauce. Taste and adjust seasoning with salt and pepper as needed.
  7. Serve immediately, garnished with extra parsley or a lemon wedge if desired.

Notes

If zucchini noodles release too much water, salt them lightly after spiralizing and let sit for 10 minutes, then pat dry again before cooking. Avoid overcooking shrimp to prevent rubbery texture. Use unsalted butter and olive oil to prevent burning and control saltiness. Leftovers keep well for up to 2 days in the fridge; reheat gently in a pan to avoid soggy noodles.

Nutrition

Keywords: garlic butter shrimp, zucchini noodles, low-carb dinner, quick shrimp recipe, keto shrimp, healthy dinner, weeknight meal

Find it online: https://fuzzyforker.com/quick-garlic-butter-shrimp-with-zucchini-noodles-easy-low-carb-dinner-recipe/