Can I use pre-cooked shrimp instead of raw shrimp?

You can! Just add them to the skillet for only a minute or so at the end to warm through. Pre-cooked shrimp can become rubbery if overdone, so keep it quick.

Are there alternatives to zucchini noodles?

Absolutely—try spiralized yellow squash, sweet potato noodles, or even thinly shredded cabbage for a fun variation. Pasta lovers can swap in their favorite cooked noodles.

Can I make this dairy-free?

Yes! Swap the butter for your preferred plant-based butter or a little extra olive oil. The sauce won’t be quite as silky but will still taste fantastic.

How do I prevent the zoodles from getting watery?

Cook them quickly—just enough to heat through and soften slightly. If you notice a lot of moisture, drain the zoodles on paper towels before adding them to the skillet or give them a quick toss in a colander after cooking.

Lemon Garlic Butter Shrimp with Zoodles Recipe

Description

A flavorful and healthy weeknight dinner, Lemon Garlic Butter Shrimp with Zoodles features succulent shrimp sautéed in a zesty lemon-garlic butter sauce and served over fresh zucchini noodles. It’s a low-carb, quick, and satisfying meal packed with protein, fiber, and vibrant flavors, ready in under 30 minutes.

Ingredients

Units Scale

Shrimp

1 lb medium raw shrimp, peeled
Salt and pepper, to taste
Dash of red pepper flakes

Sauce

4 garlic cloves, minced
1 tbsp olive oil
4 tbsp butter, divided
1 tsp Italian seasoning
1/4 cup chicken stock
Juice from 1/2 a lemon
Hot sauce, to taste

Zoodles & Garnish

4 zucchini
1/4 cup chopped parsley

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Instructions

Prepare Zoodles: Use a spiralizer to make zucchini noodles from 4 zucchini, or use pre-made zucchini noodles from the store. Set aside.
Sear the Shrimp: Over medium-high heat, combine 1 tbsp olive oil and 2 tbsp butter in a large skillet. Once hot, add shrimp in a single layer. Season with salt and pepper. Let them cook undisturbed for 1 minute for a good sear.
Add Seasoning: Sprinkle in the minced garlic, Italian seasoning, and a dash of red pepper flakes. Stir frequently and cook the shrimp until opaque and just cooked through, about 1-2 minutes. Promptly remove shrimp from skillet to a plate to prevent overcooking and keep warm.
Make the Sauce: In the same skillet, melt remaining 2 tbsp butter. Stir in the lemon juice, chicken stock, and a dash of hot sauce. Simmer for 3-4 minutes, allowing the flavors to meld.
Cook the Zoodles: Add zucchini noodles to the skillet with the sauce. Toss thoroughly and cook for 2 minutes, just until slightly softened but still crisp.
Combine & Serve: Return shrimp to the skillet and toss to warm through. Serve immediately, garnished with freshly chopped parsley.

Notes

Do not overcook shrimp; they cook quickly and become rubbery if overdone.
Use pre-spiralized zucchini noodles for added convenience.
Add extra red pepper flakes or hot sauce if you prefer more heat.
This dish is also excellent with a sprinkle of grated Parmesan cheese, though this adds dairy.
For a dairy-free option, substitute butter with extra olive oil.

Nutrition

Serving Size: 1/4 of recipe
Calories: 230
Sugar: 4g
Sodium: 730mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 20g
Cholesterol: 170mg