Lemon Garlic Butter Shrimp with Zoodles Recipe

Imagine coming home after a hectic day and having a bright, vibrant dinner on the table in less than 30 minutes. That’s exactly what you get with this Lemon Garlic Butter Shrimp with Zoodles recipe. It’s a dish that’s big on flavor but delightfully light, bringing together juicy shrimp, aromatic garlic, buttery lemon sauce, and crisp zucchini noodles. Each bite is a balance of zingy citrus, rich savory butter, tender shrimp, and fresh veggie goodness. If you’re after an effortless (and gorgeous!) weeknight meal, this is the one to put on repeat.

Ingredients You’ll Need

Gather these simple ingredients (no exact measurements here—just what you need and why you need it):

• Shrimp: Peeled medium shrimp ensure quick, even cooking. Shrimp soak up flavors wonderfully and are the star protein.
• Olive oil: Used for sautéing and preventing the butter from burning.
• Butter: Adds richness and forms the base of the silky lemon-garlic sauce.
• Italian seasoning: Brings herby depth and warmth to the dish.
• Garlic: Freshly minced for that irresistible aroma and pop of flavor.
• Red pepper flakes: Just a dash gives a gentle heat—add more if you love a kick.
• Chicken stock: Adds savory depth and rounds out the sauce. Vegetable stock works too.
• Lemon juice: Freshly squeezed for zippy brightness—a must!
• Parsley: Chopped and sprinkled on top for a burst of freshness and color.
• Zucchini: Spiralized into noodles (a.k.a. zoodles), they’re light, fresh, and make a perfect pasta alternative.
• Salt and pepper: Essential for seasoning shrimp and the sauce.
• Hot sauce: A splash here for those who like extra zing.

Variations

• Protein Swap: Try thinly sliced chicken breast or scallops for a twist.
• Add Veggies: Toss in cherry tomatoes, baby spinach, or bell peppers for more color and nutrients.
• Cheesy Finish: Grate a little parmesan or pecorino over the top just before serving.
• Extra Heat: Double the red pepper flakes or add more hot sauce to bring the fire.
• Low-Sodium: Use unsalted butter and low-sodium stock to control the salt level.

How to Make Lemon Garlic Butter Shrimp with Zoodles

Step 1: Prepare the Zoodles

Spiralize the zucchini (or grab them pre-cut from the store!). Pat them dry with a paper towel—this helps prevent your sauce from getting watery later on.

Step 2: Sear the Shrimp

In a large skillet over medium-high heat, heat the olive oil and half of the butter. Once it’s hot, add the shrimp in a single layer—don’t crowd the pan. Sprinkle with salt and pepper and let them sear undisturbed for one minute to get a light golden crust.

Step 3: Flavor Explosion

Add in the minced garlic, Italian seasoning, and a dash of red pepper flakes. Stir and cook until the shrimp just turn pink and opaque—don’t overcook! Transfer shrimp to a plate and cover to keep warm.

Step 4: Make the Sauce

In the same skillet, melt the remaining butter. Pour in the lemon juice, chicken stock, and a splash of hot sauce. Simmer for 3-4 minutes, letting the flavors blend and sauce reduce a little.

Step 5: Cook the Zoodles

Add the zucchini noodles right into the skillet. Toss well to coat them in the sauce and cook for about 2 minutes, just until they’re slightly softened but still have a bite.

Step 6: Finish and Serve

Return the cooked shrimp (and any juices) to the pan, give everything a good toss, then serve immediately. Finish with lots of fresh chopped parsley.

Trust me: Don’t walk away from the stove—shrimp and zoodles both cook in a flash!

How to Serve

• In a Bowl: Spoon zoodles and shrimp into big bowls so you catch every bit of that dreamy lemon-butter sauce.
• With Crusty Bread: Serve with warm bread to soak up every drop of sauce—totally worth it!
• Add a Green Salad: Pair with a crisp mixed greens salad for a complete meal.
• Over Pasta: Not watching carbs? Nestle the shrimp over angel hair or linguine for heartier comfort.

Make Ahead and Storage

Storing Leftovers

Lemon Garlic Butter Shrimp with Zoodles is best enjoyed freshly made, but leftovers can be a treat.

• Store in an airtight container in the fridge for up to 2 days.
• Expect the zoodles to release a bit more moisture; they’ll be softer when reheated.

Freezing

Not recommended. Zucchini noodles tend to get mushy when frozen and thawed, and the shrimp can overcook upon reheating.

Reheating

• Gently reheat leftovers in a skillet over low heat, just until warmed through.
• Avoid the microwave for best texture—zoodles can get soggy fast.

FAQs

Final Thoughts

There’s something undeniably satisfying about a meal that’s fast, fresh, and tastes this amazing. This Lemon Garlic Butter Shrimp with Zoodles is the perfect answer to weeknight dinner boredom. The flavors are lively, the textures are crave-worthy, and the whole process makes you feel like a kitchen superstar—even when there’s barely time to cook. Give it a try and don’t be surprised if it becomes your new go-to favorite. Enjoy every bite!

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