Garlic Butter Shrimp Zucchini Noodles
A delicious and healthy dish combining juicy shrimp with flavorful garlic butter and fresh zucchini noodles, perfect for a quick dinner.
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.
Notes
Garnish with extra parsley or lemon wedges for a pop of color and flavor. Leftovers can be stored in an airtight container in the refrigerator for 1-2 days, but best eaten fresh.