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A vibrant plate of garlic butter shrimp with zoodles, garnished with fresh parsley.

Classic Garlic Butter Shrimp with Zoodles

Enjoy a guilt-free yet delicious meal with this Classic Garlic Butter Shrimp with Zoodles recipe. It's quick and easy to prepare, perfect for a healthy weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (≈ 450 g) Large raw shrimp, peeled & deveined
  • 4 medium (about 1 lb) Zucchini
  • 3 Tbsp Unsalted butter
  • 4 cloves Garlic, minced
  • ¼ cup White wine (dry) or low-sodium chicken broth
  • ½ Fresh lemon, juiced
  • 2 Tbsp Fresh parsley, chopped
  • ¼ tsp Crushed red-pepper flakes (optional)
  • Salt & freshly ground black pepper to taste
  • 1 tsp (for the pan) Olive oil

Equipment

  • Skillet
  • Spiralizer
  • Plate

Method
 

Preparation
  1. Spiralize the zucchini into noodles, then pat them gently with a paper towel to remove excess water. Season the peeled shrimp with a pinch of salt and pepper.
Cooking
  1. Heat a large skillet over medium-high heat, add 1 tsp olive oil and 1 Tbsp butter, and swirl until the butter foams.
  2. Lay the shrimp in a single layer and cook for 1-2 minutes per side until they turn opaque pink and develop a light golden edge. Remove the shrimp to a plate and set aside.

Notes

You can adjust the amount of red pepper flakes to your liking. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.