Go Back

Garlic Butter Shrimp & Zoodles

Garlic butter shrimp & zoodles are a fast skillet dinner with juicy shrimp and tender zucchini noodles tossed in a garlicky lemon butter sauce. Cook the shrimp just until pink and slightly golden, then sauté garlic and toss zoodles only 2–3 minutes for a light, springy bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Garlic butter shrimp & zoodles
  • 1 lb large shrimp, peeled and deveined Pat dry so the shrimp sears instead of steaming.
  • 3 medium zucchini, spiralized into noodles Use fresh zucchini for best texture; spiralize just before cooking if possible.
  • 4 tbsp unsalted butter Use divided butter (2 tbsp for zoodles, 2 tbsp at the end).
  • 5 cloves garlic, minced Minced garlic blooms quickly—watch the pan after adding.
  • 2 tbsp olive oil Use 1 tbsp for shrimp and the rest for the garlic/zoodles.
  • 0.5 tsp red pepper flakes Adjust to taste for heat level.
  • 0.5 tsp salt Season in step 1 and to balance the sauce.
  • 0.25 tsp black pepper Season in step 1 and to finish the shrimp.
  • 0.5 lemon Use juice of 1/2 lemon.
  • 2 tbsp fresh parsley, chopped Add off heat to keep it bright.
  • 0.25 cup grated Parmesan (optional, for serving) Optional; sprinkle right before serving.

Equipment

  • 1 large skillet

Method
 

Season and sear the shrimp
  1. Pat the shrimp dry with paper towels, then season with salt and black pepper.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and slightly golden, then remove and set aside.
Garlic butter and zoodle toss
  1. Reduce heat to medium in the same skillet. Add the remaining 1 tbsp olive oil and 2 tbsp butter, then sauté garlic and red pepper flakes for 30–45 seconds until fragrant.
  2. Add zucchini noodles and toss to coat in the garlic butter. Cook 2–3 minutes until just tender but still with a slight bite—do not overcook.
  3. Return shrimp to the pan, add the remaining 2 tbsp butter and lemon juice, and toss everything together over medium heat for 1 minute until coated in sauce.
Finish and serve
  1. Remove from heat and top with fresh parsley and Parmesan (if using), then serve immediately.

Notes

Pro tip: Spiralize and cook the zoodles right away—zucchini releases water if it sits, which can dilute the sauce. Store leftovers in an airtight container in the fridge up to 2 days; reheat gently in a skillet over low heat, adding a splash of lemon or a bit of butter to revive the coating. Freezing isn’t recommended for best zucchini texture. For a dairy-free swap, use a high-quality olive oil “butter” substitute or extra olive oil instead of butter and skip Parmesan.