Lemon Garlic Butter Shrimp with Zoodles Recipe

This vibrant Lemon Garlic Butter Shrimp with Zoodles is a game-changer for weeknight dinners! Succulent shrimp sautéed in a zesty lemon-garlic butter sauce paired with fresh zucchini noodles creates a light yet satisfying meal that comes together in just 25 minutes. Perfect for those seeking a low-carb alternative to traditional pasta dishes without sacrificing flavor or satisfaction.

Why You’ll Love This Recipe

• Quick and Satisfying: From start to finish in 25 minutes, making it perfect for busy weeknights when you need something delicious without spending hours in the kitchen.
• Healthy Yet Decadent: The zucchini noodles provide a nutritious base while the butter sauce gives you that indulgent flavor you crave. It’s the best of both worlds!
• Impressive Presentation: Despite its simplicity, this dish looks stunning on the plate – perfect for both casual family dinners and entertaining guests.
• Versatile: Easy to customize with your preferred level of spice, garlic, or lemon, making it adaptable to everyone’s taste preferences.

this Recipe

Ingredients You’ll Need

• Shrimp: The star protein that cooks quickly and absorbs all those wonderful flavors. Make sure they’re peeled for easier eating.
• Zucchini: The base of our “zoodles” that provides a fresh, light alternative to traditional pasta. Choose firm zucchini for the best spiralizing results.
• Butter: Creates the luxurious sauce base that coats every bite. The richness balances perfectly with the bright lemon.
• Olive Oil: Helps prevent the butter from burning and adds its own subtle flavor.
• Garlic: Brings essential aromatic flavor that pairs beautifully with both the shrimp and the lemon.
• Italian Seasoning: A convenient blend that adds complexity without requiring multiple spice jars.
• Red Pepper Flakes: Provides a gentle heat that wakes up the dish without overwhelming it.
• Chicken Stock: Creates depth in the sauce while adding moisture to the dish.
• Lemon Juice: The bright, acidic component that cuts through the richness and complements the shrimp perfectly.
• Parsley: Adds fresh color and a herbaceous note that lightens the finished dish.
• Hot Sauce: Optional but recommended for an extra kick of flavor and heat.

Variations

Protein Swaps

Substitute chicken breast cut into strips, scallops, or even firm white fish like cod for a different seafood experience.

Vegetable Options

Not a fan of zucchini? Try spiralized carrots, butternut squash, or even sweet potatoes for a different flavor profile and texture.

Dietary Adaptations

For a dairy-free version, use olive oil and a bit of coconut cream instead of butter. The flavor will be different but still delicious.

Spice Alternatives

Replace Italian seasoning with Cajun seasoning for a southern twist, or use herbs de Provence for a French-inspired variation.

How to Make Lemon Garlic Butter Shrimp with Zoodles

Step 1: Prepare the Zoodles

Spiralize your zucchini into noodle-like strands. If using store-bought zoodles, give them a quick pat with paper towels to remove excess moisture.

Step 2: Cook the Shrimp

Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the peeled shrimp in a single layer and let them sear undisturbed for a full minute. Season with salt and pepper, then add garlic, Italian seasoning, and red pepper flakes. Stir occasionally until shrimp turn pink and opaque. Remove to a plate and keep warm.

Step 3: Make the Sauce

In the same skillet (don’t clean it!), melt the remaining 2 tablespoons of butter. Add lemon juice, chicken stock, and a dash of hot sauce. Let the mixture simmer for 3-4 minutes, allowing it to reduce slightly and intensify in flavor.

Step 4: Cook the Zoodles

Add your zucchini noodles to the simmering sauce and toss continuously for about 2 minutes. You want them to be just tender but still have some bite – they’ll continue cooking from residual heat.

Step 5: Combine and Serve

Return the shrimp to the skillet, gently toss everything together to warm the shrimp through. Garnish generously with fresh chopped parsley and serve immediately.

Pro Tips for Making the Recipe

• Don’t Overcook the Shrimp: They cook very quickly and become rubbery when overdone. As soon as they turn pink and opaque, they’re ready.
• Zoodle Prep: If you have time, place your spiralized zucchini in a colander and sprinkle with salt. Let sit for 15 minutes to draw out excess moisture, then pat dry before cooking.
• Room Temperature Butter: Using butter that’s not straight from the refrigerator helps it melt more evenly and reduces the chance of the sauce breaking.
• High-Quality Ingredients: Since this recipe has relatively few ingredients, using fresh garlic (not pre-minced), good quality butter, and fresh lemon juice makes a noticeable difference.

How to Serve

Perfect Pairings

This dish stands beautifully on its own, but pairs wonderfully with a simple side salad dressed in vinaigrette or a slice of crusty bread for soaking up the delicious sauce.

Serving Suggestions

Serve in warmed bowls to keep the dish hot longer, and provide lemon wedges on the side for those who enjoy an extra citrus kick.

Drink Pairings

A crisp Sauvignon Blanc or Pinot Grigio complements the lemony flavors perfectly. For non-alcoholic options, sparkling water with a splash of lemon is refreshing.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The zoodles will release more water as they sit, so be prepared for a slightly different texture.

Freezing

I don’t recommend freezing this dish as both the shrimp texture and zucchini noodles will deteriorate when thawed.

Reheating

Gently rewarm leftovers in a skillet over low heat just until warmed through. You can add a small splash of chicken broth to revitalize the sauce if needed.

FAQs

Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat them dry before cooking. Excess moisture will prevent them from getting that beautiful sear and can make your sauce watery.

My zoodles turned out watery. What went wrong?
Zucchini naturally has high water content. Try salting your spiralized zucchini and letting it sit in a colander for 15 minutes before cooking. Then pat dry with paper towels. Also, don’t overcook them – just 2 minutes in the hot sauce is enough.

Can I make this dish ahead for a dinner party?
I recommend cooking the shrimp and sauce ahead of time, but preparing the zoodles just before serving. Reheat the sauce, quickly cook the zoodles in it, then add the shrimp back just to warm through.

What can I use instead of chicken stock?
Vegetable stock works perfectly as a substitute. In a pinch, you can use water with a splash of white wine, though the sauce won’t be quite as rich.

Final Thoughts

This Lemon Garlic Butter Shrimp with Zoodles is truly a restaurant-quality meal you can make in your own kitchen with minimal effort. The bright citrus notes, buttery sauce, and perfectly cooked shrimp create a dish that feels special enough for company but simple enough for a weeknight. Give it a try next time you’re craving something light yet satisfying – I promise your taste buds will thank you!

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