Garlic Butter Shrimp and Zucchini Noodles

• 1 pound large shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 1 lemon, zested and juiced
• 2 tablespoons olive oil

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add shrimp and cook for 1-2 minutes per side until pink and opaque.
3. 3 Remove shrimp and set aside.
4. 4 In the same skillet, melt butter and sauté garlic and red pepper flakes until fragrant.
5. 5 Add zucchini noodles and cook until just tender but still vibrant.
6. 6 Stir in lemon zest and juice, season with salt and pepper.
7. 7 Return shrimp to skillet, toss to combine.
8. 8 Sprinkle with parsley before serving.

Equipment

• Large skillet
• Spiralizer

Variations

• Add sun-dried tomatoes for extra flavor.
• Toss in cherry tomatoes during the last 2 minutes of cooking.

Substitutions

• Use spaghetti squash noodles as an alternative to zucchini.
• Substitute shrimp with scallops for a different texture.

Pairings

• A fresh arugula salad
• Grilled lemon slices

Nutrition

Tips

• For best texture, don’t overcook the zucchini noodles.
• Use fresh lemon juice for the brightest flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet.

Freezing: Does not freeze well due to the texture of the zucchini noodles.

Serving Suggestions

• Pair with a crisp white wine.
• Serve with a side of crusty bread to soak up the sauce.

FAQ