Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat dry with a paper towel before cooking. Excess moisture can prevent shrimp from getting that great sear.

How do I keep zucchini noodles from getting soggy?

Pat them dry after spiralizing, don’t overcook, and add them to the sauce just before serving. A quick toss is all they need to stay crisp-tender.

What can I use instead of zucchini noodles?

You can easily swap in spaghetti squash, regular pasta, or another favorite veggie noodle—carrot or sweet potato noodles are also fantastic.

Is this recipe spicy?

It has a subtle warmth from red pepper flakes and hot sauce, but you can easily adjust or omit those ingredients for milder taste.

Lemon Garlic Butter Shrimp with Zoodles Recipe

Description

Lemon Garlic Butter Shrimp with Zoodles is a light and flavorful main-course featuring tender shrimp sautéed in a rich garlic butter sauce, tossed with spiralized zucchini noodles for a low-carb, gluten-free alternative to pasta. Bursting with fresh lemon, Italian seasonings, and a hint of spice, this dish is quick to prepare, nutritious, and perfect for weeknight dinners.

Ingredients

Units Scale

Shrimp

1 lb medium raw shrimp, peeled
Salt and pepper, to taste
Dash of red pepper flakes
Hot sauce, to taste
Juice from 1/2 a lemon

For the Cooking

1 tbsp olive oil
4 tbsp butter, divided
4 garlic cloves, minced
1 tsp Italian seasoning
1/4 cup chicken stock

Vegetables and Garnish

4 zucchini
1/4 cup chopped parsley

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Instructions

Prepare the Zoodles: Use a spiralizer to turn the zucchini into noodles (zoodles). If you don’t have a spiralizer, you can purchase pre-made zucchini noodles from most grocery stores.
Sauté the Shrimp: Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, add the peeled shrimp in a single layer. Season with salt and pepper to taste. Let the shrimp sear for 1 minute without moving them, allowing them to gain color and flavor.
Add Aromatics and Cook Shrimp: Add the minced garlic, Italian seasoning, and red pepper flakes to the skillet. Stir often and sauté until the shrimp is pink and opaque, being careful not to overcook. Transfer the shrimp to a plate and keep warm.
Make the Sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Pour in the juice from half a lemon, chicken stock, and a dash of hot sauce if desired. Simmer the mixture for 3-4 minutes, letting the flavors blend.
Cook Zoodles: Add the zucchini noodles to the skillet. Toss thoroughly in the sauce and cook for about 2 minutes, just until the zoodles begin to soften but are still crisp-tender.
Combine and Serve: Return the cooked shrimp to the skillet and toss everything together to heat through. Serve immediately, garnished with freshly chopped parsley.

Notes

Use large or jumbo shrimp for meatier bites if desired.
Do not overcook shrimp; they cook quickly and can turn rubbery.
If preferred, substitute chicken or tofu for shrimp for variety.
Pat zucchini noodles dry with paper towels before cooking to avoid excess moisture.
Adjust the amount of hot sauce to your spice preference.

Nutrition

Serving Size: 1/4 of recipe
Calories: 260
Sugar: 4g
Sodium: 740mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 24g
Cholesterol: 210mg