Garlic Butter Shrimp Zucchini Noodles (Print Version)
Shrimp sautéed with garlic butter, tossed with zucchini noodles for a light, flavorful Italian-inspired entrée.
# What You’ll Need:
→ Seafood
01 -
450 g large shrimp, peeled and deveined
→ Vegetables
02 -
4 medium zucchini, spiralized into noodles
03 -
2 tablespoons chopped fresh parsley
04 -
75 g cherry tomatoes, halved (optional)
05 -
2 tablespoons fresh lemon juice
06 -
1 tablespoon grated lemon zest
→ Sauce & Fats
07 -
3 tablespoons unsalted butter
08 -
2 tablespoons olive oil
09 -
4 large garlic cloves, minced
10 -
1/4 teaspoon crushed red pepper flakes (optional)
11 -
Salt and freshly ground black pepper, to taste
→ Garnish
12 -
1/4 cup freshly grated Parmesan cheese (optional)
# How to Make It:
01 -
Pat shrimp dry and season with salt and freshly ground black pepper.
02 -
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side, until pink and just opaque. Transfer shrimp to a plate.
03 -
Reduce heat to medium. Add remaining olive oil and butter. Sauté minced garlic and crushed red pepper flakes for 30 seconds until fragrant, avoiding browning.
04 -
Add spiralized zucchini noodles and cherry tomatoes (if using) to the skillet. Toss for 2–3 minutes until zucchini is slightly softened but maintains crispness.
05 -
Stir in lemon juice and grated lemon zest. Return cooked shrimp to the skillet and add chopped parsley. Toss gently to combine all ingredients.
06 -
Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and serve immediately, garnished with Parmesan cheese if desired.
# Additional Tips:
01 -
For a lower carbohydrate count, omit cherry tomatoes.
02 -
Add a splash of dry white wine after sautéing garlic to deglaze the pan and enhance flavor.
03 -
Pair with a chilled Sauvignon Blanc or Pinot Grigio for a complementary wine.
04 -
Scallops or sliced chicken breast can be substituted for shrimp according to preference.