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- 2 medium zucchinis (zoodles) - 1 pound large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped - Juice of 1 lemon - Optional: Grated Parmesan cheese for serving Zucchini is the star here. It makes zoodles, a fun and healthy swap for pasta. When you spiralize zucchini, it turns into long, noodle-like strands. They add crunch and are low in carbs. Shrimp gives this dish a nice protein punch. Look for large shrimp; they cook fast and taste great. Garlic is key for flavor. Use fresh cloves instead of pre-minced. Fresh garlic really shines in this dish. The butter adds richness. It helps the flavors blend well and makes everything so tasty. When choosing shrimp, look for a clean smell. Fresh shrimp should not smell fishy. They should be firm and moist. Check for a slight sheen on the shell. For zucchini, pick ones that are firm and smooth. Avoid any that are soft or have spots. Fresh zucchini will hold up well when cooking. Always select produce that is in season for the best flavors. {{ingredient_image_1}} Start by washing the zucchinis. Next, use a spiralizer or a vegetable peeler. Make long, thin noodles, also known as zoodles. Once you create the zoodles, place them on a paper towel. This helps soak up extra moisture. This step keeps your dish from being too watery. Heat a large skillet over medium heat. Add 2 tablespoons of unsalted butter to the skillet. Once the butter melts, add the shrimp. Sprinkle some salt, pepper, and red pepper flakes on top. Cook the shrimp for 2-3 minutes on each side. They should turn pink and opaque. Once cooked, take the shrimp out of the skillet and set them aside. In the same skillet, add the remaining 2 tablespoons of butter. Let it melt, then add the minced garlic. Stir the garlic for about 1 minute. You want it to smell great but not burn. Keep an eye on it so it stays fragrant. Now, add the zoodles to the skillet with the garlic butter. Gently toss them to coat in the butter. Cook for 1-2 minutes, just until they start to soften. Then, return the cooked shrimp to the skillet. Squeeze the juice of one lemon over the mix. Toss everything together until heated through. Taste and adjust salt and pepper if needed. Serve the garlic butter shrimp zoodles on plates. Add fresh parsley and optional grated Parmesan cheese on top. Enjoy your meal! To cook shrimp well, focus on time. You need about 2-3 minutes per side. Shrimp cooks fast. When they turn pink and opaque, they are done. If you overcook them, they get tough. Use medium heat for best results. Add salt and pepper early for flavor. Red pepper flakes give a nice kick. Zoodles are easy to make. Use a spiralizer or a vegetable peeler. Cut the zucchinis into thin strips. After cutting, let them sit on a paper towel. This helps remove extra moisture. Too much water makes zoodles soggy. Toss them gently before cooking to keep them fresh. Garlic adds a lot of taste. Use fresh garlic for the best flavor. Mince the garlic finely for a stronger punch. Sauté it just until fragrant, about one minute. Be careful not to burn it; burnt garlic tastes bitter. You can also add garlic powder for extra depth if needed. For a twist, try roasting garlic before adding it to the dish. This gives a sweeter, milder flavor. Pro Tips Use Fresh Shrimp: For the best flavor and texture, opt for fresh shrimp instead of frozen. If using frozen, thaw them properly before cooking. Don’t Overcook the Zoodles: Zoodles should be cooked just until they are tender. Overcooking can make them mushy and lose their appealing texture. Customize the Spice Level: Adjust the amount of red pepper flakes based on your heat preference. You can also add a pinch of cayenne for extra heat. Add Extra Flavor: Experiment with adding a splash of white wine or a dash of soy sauce when making the garlic butter sauce for a deeper flavor profile. {{image_2}} You can change the main protein in this dish. Chicken works great here. Use diced chicken breast for a tasty twist. Cook it just like the shrimp. Tofu is a nice choice too. Use firm tofu and cut it into cubes. Sauté the tofu until golden for great flavor. Both swaps keep the dish light and fun. If you want to skip zucchini, try other veggies. Spaghetti squash is a great low-carb option. Roast it first for better taste. You can also use sliced bell peppers. They add crunch and colorful flair. Another option is cauliflower rice. It soaks up the garlic butter nicely. Each of these alternatives keeps the dish healthy and filling. Adding more veggies boosts flavor and nutrition. Bell peppers bring sweetness and color. Slice them thin and toss them in with the zoodles. Spinach is another great choice. Add it just before serving. It wilts quickly and adds a nice touch. You can mix and match to suit your taste. These extra veggies make your meal even more fun and vibrant. After you enjoy your garlic butter shrimp zoodles, store leftovers in an airtight container. Keep them in the fridge. They stay fresh for about two days. Make sure to cool them down before sealing the container. This helps keep the flavors intact. To reheat, you can use a skillet or microwave. If using a skillet, add a splash of water or broth. Heat over medium until warm. If using a microwave, place in a microwave-safe dish. Heat for 1-2 minutes, stirring halfway. Check to make sure they are hot all the way through. You can freeze garlic butter shrimp zoodles, but I suggest freezing only the shrimp. Zoodles lose texture when frozen. Place shrimp in a freezer bag, removing as much air as possible. They can stay good for about three months. When ready to eat, thaw shrimp in the fridge overnight before cooking. Yes, you can prepare parts in advance. Make the zoodles and shrimp separately. Store them in the fridge. When you are ready to eat, just warm them up. This keeps the zoodles from getting soggy. You can also prep the garlic butter sauce ahead. Mix it all together right before serving for the best taste. If you want to replace butter, try olive oil or coconut oil. Both options add flavor. You can also use dairy-free butter if you prefer. Ghee is another great choice for a rich taste. These substitutes keep the dish tasty and healthy. To spice things up, add more red pepper flakes. You can also include fresh chili peppers. Sriracha or hot sauce is another fun option. Mix in these spicy ingredients to suit your taste. Just remember to start small and adjust as needed. Zoodles, or zucchini noodles, are full of vitamins. They are low in calories and carbs. Zoodles offer fiber, which is good for digestion. They also provide antioxidants that help your body. Eating zoodles instead of pasta can help you feel full with fewer calories. This makes them a great choice for health-conscious eaters. This blog post covered how to make Garlic Butter Shrimp Zoodles. We explored ingredients, from fresh shrimp to zoodles, and shared tips on selecting them. The step-by-step guide helps you prepare and cook each component perfectly. Plus, I gave you variations for proteins and veggies, along with storage tips. In the end, this dish is simple, tasty, and offers healthy options. You can easily customize it to suit your taste. Enjoy creating your own version of this easy meal!

Garlic Butter Shrimp Zoodles

A delicious and healthy dish featuring shrimp and zucchini noodles tossed in garlic butter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 medium zucchinis
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • to taste salt and pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 lemon juice of
  • optional grated Parmesan cheese for serving

Instructions
 

  • Prepare the Zoodles: Using a spiralizer or a vegetable peeler, create zoodles from the zucchinis. Set them aside on a paper towel to absorb some moisture while you prepare the shrimp.
  • Cook the Shrimp: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp and season with salt, pepper, and red pepper flakes.
  • Sauté the Shrimp: Cook the shrimp for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
  • Make Garlic Butter Sauce: In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté the garlic for about 1 minute until fragrant, being careful not to burn it.
  • Combine Zoodles and Shrimp: Add the zoodles to the garlic butter in the skillet, and toss them gently to coat with the butter. Cook for 1-2 minutes until they just start to soften.
  • Finish the Dish: Return the cooked shrimp to the skillet, add the lemon juice, and toss everything together until heated through. Adjust seasoning with salt and pepper as needed.
  • Serve and Garnish: Divvy the garlic butter shrimp zoodles among plates, and sprinkle with fresh parsley and optional grated Parmesan cheese.

Notes

Adjust red pepper flakes to taste for desired spiciness.
Keyword garlic butter, healthy, low carb, shrimp, zoodles