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Quick Garlic Butter Shrimp and Zucchini Noodles: Easy 20-Minute Dinner

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This quick garlic butter shrimp and zucchini noodles recipe is a lifesaver for busy weeknights. Ready in just 20 minutes, it combines tender shrimp, al dente zucchini noodles, and a rich garlic butter sauce for a light yet satisfying meal that feels indulgent.

Ingredients

Scale
  • 1 lb (450g) large raw shrimp, peeled and deveined
  • 3 medium zucchini (about 1.5 lbs / 680g total)
  • 4 tablespoons (56g) unsalted butter
  • 5 cloves garlic, minced
  • 1 tablespoon (15ml) olive oil
  • Juice of 1 large lemon (about 2 tablespoons / 30ml)
  • 1/2 teaspoon (2g) red pepper flakes
  • 1/2 teaspoon (2g) salt
  • 1/4 teaspoon (1g) black pepper
  • 2 tablespoons (8g) fresh parsley, chopped
  • Optional: 1/4 cup (25g) grated Parmesan cheese

Instructions

  1. Prep the zucchini noodles: Wash the zucchini and trim off the ends. Using a spiralizer, create long noodles. If you don’t have a spiralizer, use a vegetable peeler to create wide ribbons. Place the zucchini noodles in a colander, sprinkle with a pinch of salt, and let them sit for 5 minutes. This draws out excess moisture. After 5 minutes, gently pat them dry with a clean kitchen towel or paper towels.
  2. Prep the shrimp: If your shrimp are frozen, thaw them completely. Pat them very dry with paper towels. Season the shrimp with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
  3. Heat the pan: Place your large skillet over medium-high heat. Add 1 tablespoon of olive oil and 2 tablespoons of butter. Swirl the pan as the butter melts—it should foam slightly but not brown.
  4. Sear the shrimp: Add the shrimp in a single layer. Cook for 2 minutes without moving them. Flip each shrimp and cook for another 1-2 minutes, until they’re pink and opaque. Transfer the shrimp to a plate and set aside.
  5. Build the garlic butter sauce: Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the pan. Once melted, add the minced garlic and red pepper flakes. Cook for 30-60 seconds, stirring constantly, until the garlic is fragrant and just starting to turn golden.
  6. Add the zucchini noodles: Add the zucchini noodles to the pan along with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss gently with tongs for 2-3 minutes, just until the noodles are heated through and slightly tender but still have a bite.
  7. Finish the dish: Return the cooked shrimp to the pan. Squeeze the lemon juice over everything and toss gently to combine. Cook for 30 seconds more, just until the shrimp are warmed through. Taste and adjust seasoning.
  8. Serve immediately: Divide the zucchini noodles and shrimp between plates. Garnish with fresh parsley and, if using, a generous sprinkle of Parmesan cheese.

Notes

Pat shrimp dry for a good sear. Don’t crowd the pan. Watch garlic closely to avoid burning. Salt zucchini noodles beforehand to prevent wateriness. Cook zucchini noodles just until warm. Have everything ready before you start. Best served immediately.

Nutrition

Keywords: garlic butter shrimp, zucchini noodles, low-carb dinner, quick dinner, healthy dinner, keto, gluten-free, 20-minute meal

Find it online: https://flurpchef.com/quick-garlic-butter-shrimp-and-zucchini-noodles-easy-20-minute-dinner/