Garlic Butter Shrimp Zucchini Noodles is a delicious and healthy dish that’s perfect for a quick dinner. This meal combines juicy shrimp with flavorful garlic butter and fresh zucchini noodles. It’s light, satisfying, and packed with flavor, making it a fantastic choice for anyone looking to enjoy a nutritious meal.
Why Make This Recipe
You should make Garlic Butter Shrimp Zucchini Noodles because it’s easy to prepare and takes just about 30 minutes. This recipe is gluten-free and low in carbs, making it a great option for those who follow special diets. Plus, the combination of garlic and butter brings a rich flavor that everyone will love. It’s a great way to enjoy seafood while keeping your meal light and healthy.
How to Make Garlic Butter Shrimp Zucchini Noodles
Ingredients:
- 4 tablespoons unsalted butter (divided)
- 4 cloves garlic (minced and divided)
- 1 pound 3 medium-sized zucchini, spiralized
- Kosher salt and freshly ground black pepper (to taste)
- 1 shallot (minced)
- 1 pound medium shrimp (peeled and deveined)
- 2 teaspoons lemon zest
- 2 tablespoons chopped fresh parsley leaves
Directions:
- Melt 1 tablespoon of butter in a large skillet over medium heat.
- Add 2 cloves of minced garlic and cook, stirring frequently until fragrant, about 1 minute.
- Stir in the zucchini noodles and cook until just tender, about 2-3 minutes. Season with salt and pepper to taste. Set aside and keep warm.
- In the same skillet, melt the remaining 3 tablespoons of butter.
- Add the remaining 2 cloves of minced garlic and the shallot, and cook, stirring frequently until fragrant, about 2 minutes.
- Add the shrimp and season with salt and pepper to taste. Cook, stirring occasionally, until the shrimp turns pink and is cooked through, about 3-4 minutes.
- Stir in the lemon zest and parsley.
- Serve immediately over the zucchini noodles.
How to Serve Garlic Butter Shrimp Zucchini Noodles
Garlic Butter Shrimp Zucchini Noodles is best served hot. You can plate the zucchini noodles and top them with the garlic butter shrimp mixture. Garnish with extra parsley or lemon wedges for a pop of color and flavor.
How to Store Garlic Butter Shrimp Zucchini Noodles
If you have leftovers, you can store Garlic Butter Shrimp Zucchini Noodles in an airtight container in the refrigerator. They will keep well for 1-2 days. However, it’s best to eat them fresh for the best texture and flavor. Reheat gently on the stove or in the microwave.
Tips to Make Garlic Butter Shrimp Zucchini Noodles
- Make sure not to overcook the zucchini noodles. They should be tender but still have a slight crunch.
- For extra flavor, you can add a pinch of red pepper flakes for some heat.
- Use fresh shrimp for the best taste, but frozen shrimp can work too. Just make sure to thaw them before cooking.
Variation
You can customize this recipe by adding other vegetables like bell peppers or spinach. If you’re not a fan of shrimp, you can replace it with chicken or tofu.
FAQs
1. Can I use other types of noodles instead of zucchini?
Yes, you can use regular pasta or any other noodle of your choice if you prefer a more traditional approach.
2. Can I make this dish ahead of time?
While it’s best fresh, you can prepare the ingredients in advance. Just cook and assemble the dish when you’re ready to eat.
3. Is this dish gluten-free?
Yes, Garlic Butter Shrimp Zucchini Noodles is gluten-free, making it a great option for those avoiding gluten in their diet.
Garlic Butter Shrimp Zucchini Noodles
Ingredients
For the Shrimp
- 1 pound medium shrimp, peeled and deveined Use fresh shrimp for best taste.
- 4 tablespoons unsalted butter, divided 1 tablespoon for zucchini, 3 tablespoons for shrimp.
- 4 cloves garlic, minced, divided 2 cloves for zucchini, 2 cloves for shrimp.
- 1 shallot minced
- 2 teaspoons lemon zest
- 2 tablespoons chopped fresh parsley leaves For garnish.
For the Zucchini Noodles
- 3 medium zucchini, spiralized Make sure not to overcook the zucchini noodles.
- Kosher salt and freshly ground black pepper, to taste
Instructions
Preparation
- Melt 1 tablespoon of butter in a large skillet over medium heat.
- Add 2 cloves of minced garlic and cook, stirring frequently until fragrant, about 1 minute.
- Stir in the zucchini noodles and cook until just tender, about 2-3 minutes. Season with salt and pepper to taste. Set aside and keep warm.
Cooking
- In the same skillet, melt the remaining 3 tablespoons of butter.
- Add the remaining 2 cloves of minced garlic and the shallot, and cook, stirring frequently until fragrant, about 2 minutes.
- Add the shrimp and season with salt and pepper to taste. Cook, stirring occasionally, until the shrimp turns pink and is cooked through, about 3-4 minutes.
- Stir in the lemon zest and parsley.
Serving
- Serve immediately over the zucchini noodles.
