Garlic butter shrimp zucchini noodles might sound like something you’d only ever see in a fancy restaurant, but honestly, they take less time than waiting for delivery. Maybe you’re tired of staring at pasta boiling for eternity or, like me, you find it tricky to sneak in more veggies without feeling like a rabbit. That’s how I first got hooked on quick dinners like this, especially after finding tasty twists in recipes like this awesome butternut squash soup and grilled cheese apple delight. Seriously, this recipe is a lifesaver on nights when I flat-out refuse to do heaps of dishes. Kids, partners, roommates, everybody gobbles it up. No leftovers, ever. 
How to Make Zucchini Noodles
Okay, let’s be honest: spiralizing zucchini can be messy or weird at first—maybe even intimidating. My first time, I felt like I was using a gadget from a sci-fi movie. Turns out you don’t need to overthink it. There are mainly two ways. If you’ve got a spiralizer, run your zucchini through and boom, you’ve got noodles. If not, a basic veggie peeler or julienne peeler works fine. Don’t go wild and peel your knuckles, though—I did that once, and ouch.
After you’ve got your zucchini noodles, lightly salt them. Just toss and wait five to ten minutes, then dab most of the moisture with a towel (too wet and the noodles look like a soupy mess). Don’t skip this. A pinch of patience here makes each bite way better. 
Making Zucchini Pasta with Shrimp
Once the zoodles are ready, shrimp takes the spotlight. Clean your shrimp well, tails on or off—I don’t judge. Pop them in a warm pan with some butter, and—wait for it—plenty of garlic. Not just a measly sprinkle, I’m talking two or three cloves, minimum. The smell practically brings neighbors to your doorstep. Flip the shrimp after about two minutes, and don’t let ‘em turn rubbery. Trust me, I learned that one the hard way.
Toss the zucchini noodles in the pan for just a minute. Maybe a splash of lemon juice or a sprinkle of pepper if you want a little zing. You want the zoodles warmed through and still a tad snappy—not a soggy disaster. There’s something about that combo of buttery shrimp with a fresh, green crunch. My mouth’s watering just typing this.
Zucchini Pasta with Lemon Garlic Shrimp Recipe Video
If you’re someone who likes to see things done (or just need reassurance the kitchen isn’t going up in flames), here’s a quick video showing how I toss everything together. My stove’s old and cranky, so if yours has more muscle, shave a minute off the cooking time. I fumble with the spatula a bit, but it always turns out right.
I thought this would be bland “diet-y” food, but holy smokes, it’s bursting with buttery garlic flavor. – Lindsey, my brutally honest sister-in-law
You can improvise too—throw in some chili flakes or even swap out the shrimp for chicken if that’s your thing.
More Zucchini Noodle Recipes
Some nights you want something different, right? This zucchini noodles dish was just my gateway into a whole world of easy, veggie-packed recipes. I’ve tried spinning them with spicy sriracha sauce, pesto (that one’s a sleeper hit), even tossed them with leftover rotisserie chicken for a ridiculously fast lunch. When I’m catching up with other food lovers, I always end up recommending zucchini noodles because they’re just that flexible.
You can go all out or keep it basic. Heck, toss in tomatoes, fresh basil, or parmesan. The only “rule,” if you want to call it that—have fun and don’t take it too seriously.
You May Also Like
If this dish has you craving more shrimp dinners, you’ve got to try my easy cheesy shrimp scampi pasta bake—a delightful comfort food. Same shrimp-y goodness, different twist. Or maybe you’re after breakfast ideas? I’m all about those delicious whole grain waffles with almond butter bliss. Give them a whirl next weekend.
Here’s a few quick ideas for serving suggestions:
- Top with a drizzle of extra garlic butter for more flavor.
- Serve over steamed rice if you want it more filling (total comfort).
- Add roasted veggies for extra crunch.
- Finish with a sprinkle of fresh herbs—parsley’s my go-to.
Common Questions
Q: Can I use frozen shrimp?
A: Yup, just thaw ‘em and pat dry. They’re great for last-minute meals.
Q: Do I need a spiralizer?
A: Nope! A regular veggie peeler or julienne peeler will do the trick.
Q: How do I keep zucchini noodles from getting soggy?
A: Salt and drain first. Don’t overcook—just heat through at the end.
Q: What should I serve with this?
A: Garlic bread or a crisp salad pairs beautifully. Or just eat it by itself—I do!
Q: Is this recipe gluten-free?
A: Totally, as long as you don’t toss in any sneaky breadcrumbs or wheat-based stuff.
Ready for Your New Favorite Weeknight Meal?
Look, this might not be a five-star restaurant, but I’d bet my last lemon it’ll hit the spot. Garlic butter shrimp zucchini noodles aren’t only fast and easy—they’re honestly delicious every single time. Nothing beats a meal that’s both light and filling and leaves you zero regrets.
Craving more ways to shake up dinner? You’ll get loads of inspiration from this killer Garlic Butter Shrimp Zucchini Noodles Recipe – Damn Delicious, or check out their site for more veggie ideas. Trust me, after one bite, you’ll be hooked.
Zucchini Pasta with Lemon Garlic Shrimp
A quick and delicious meal featuring sautéed shrimp and zucchini noodles, bursting with garlic and lemon flavors. Perfect for a weeknight dinner!
Ingredients
Method
Preparation- Spiralize the zucchini and lightly salt them. Let sit for 5-10 minutes, then dab excess moisture with a towel.
Cooking Shrimp- In a warm pan, melt butter over medium heat and add the minced garlic.
- Add the cleaned shrimp to the pan and cook for about 2 minutes, then flip to avoid overcooking.
Combine and Serve- Toss zucchini noodles into the pan with shrimp for about 1 minute, just until warmed through.
- Add lemon juice and black pepper to taste. Serve immediately.
Notes
You can add chili flakes, tomatoes, fresh basil, or parmesan for variations. Serve over rice for a more filling meal.
If you’re someone who likes to see things done (or just need reassurance the kitchen isn’t going up in flames), here’s a quick video showing how I toss everything together. My stove’s old and cranky, so if yours has more muscle, shave a minute off the cooking time. I fumble with the spatula a bit, but it always turns out right.
I thought this would be bland “diet-y” food, but holy smokes, it’s bursting with buttery garlic flavor. – Lindsey, my brutally honest sister-in-law
You can improvise too—throw in some chili flakes or even swap out the shrimp for chicken if that’s your thing.
More Zucchini Noodle Recipes
Some nights you want something different, right? This zucchini noodles dish was just my gateway into a whole world of easy, veggie-packed recipes. I’ve tried spinning them with spicy sriracha sauce, pesto (that one’s a sleeper hit), even tossed them with leftover rotisserie chicken for a ridiculously fast lunch. When I’m catching up with other food lovers, I always end up recommending zucchini noodles because they’re just that flexible.
You can go all out or keep it basic. Heck, toss in tomatoes, fresh basil, or parmesan. The only “rule,” if you want to call it that—have fun and don’t take it too seriously.
You May Also Like
If this dish has you craving more shrimp dinners, you’ve got to try my easy cheesy shrimp scampi pasta bake—a delightful comfort food. Same shrimp-y goodness, different twist. Or maybe you’re after breakfast ideas? I’m all about those delicious whole grain waffles with almond butter bliss. Give them a whirl next weekend.
Here’s a few quick ideas for serving suggestions:
- Top with a drizzle of extra garlic butter for more flavor.
- Serve over steamed rice if you want it more filling (total comfort).
- Add roasted veggies for extra crunch.
- Finish with a sprinkle of fresh herbs—parsley’s my go-to.
Common Questions
Q: Can I use frozen shrimp?
A: Yup, just thaw ‘em and pat dry. They’re great for last-minute meals.
Q: Do I need a spiralizer?
A: Nope! A regular veggie peeler or julienne peeler will do the trick.
Q: How do I keep zucchini noodles from getting soggy?
A: Salt and drain first. Don’t overcook—just heat through at the end.
Q: What should I serve with this?
A: Garlic bread or a crisp salad pairs beautifully. Or just eat it by itself—I do!
Q: Is this recipe gluten-free?
A: Totally, as long as you don’t toss in any sneaky breadcrumbs or wheat-based stuff.
Ready for Your New Favorite Weeknight Meal?
Look, this might not be a five-star restaurant, but I’d bet my last lemon it’ll hit the spot. Garlic butter shrimp zucchini noodles aren’t only fast and easy—they’re honestly delicious every single time. Nothing beats a meal that’s both light and filling and leaves you zero regrets.
Craving more ways to shake up dinner? You’ll get loads of inspiration from this killer Garlic Butter Shrimp Zucchini Noodles Recipe – Damn Delicious, or check out their site for more veggie ideas. Trust me, after one bite, you’ll be hooked.
Zucchini Pasta with Lemon Garlic Shrimp
Ingredients
Method
- Spiralize the zucchini and lightly salt them. Let sit for 5-10 minutes, then dab excess moisture with a towel.
- In a warm pan, melt butter over medium heat and add the minced garlic.
- Add the cleaned shrimp to the pan and cook for about 2 minutes, then flip to avoid overcooking.
- Toss zucchini noodles into the pan with shrimp for about 1 minute, just until warmed through.
- Add lemon juice and black pepper to taste. Serve immediately.