So I gotta tell you, this keto garlic butter shrimp and zucchini noodles recipe saved me on more than one chaotic weeknight. Ever get home, totally wiped out and starving, and just really don’t want another boring salad? Yeah. I wanted real food but needed something fast, not a big ol’ complicated project. Turns out, this shrimp and zucchini pasta totally hits the spot. Saucy, garlicky, a little bit buttery. Plus, you feel like you’re sneakily getting away with eating something rich and fancy. It’s shockingly easy, too. If I can do it after a crazy work day, I promise you can too. 
How to Make Zucchini Noodles
Let’s be honest, the first time I tried making zucchini noodles, I sort of mangled the whole thing. If you don’t have a spiralizer, no worries. You can use a julienne peeler or even an old-fashioned veggie peeler and just do super-thin strips. Aim for something noodley. Don’t worry about perfect spirals, just get those noodles kinda long and not too fat.
Super important tip: salt your zucchini noodles and let them sit in a strainer for about 10 minutes. This helps draw out extra water. No one wants soggy shrimp pasta, trust me. Then, give ‘em a quick pat with paper towels. Done. If you’re extra lazy (hey, no judging), you can even buy them pre-spiralized from the store. I’ve totally done that on nights when patience is nonexistent.
I know some folks zap their zoodles in the microwave, but I actually like sautéing them for just a minute or so. You keep that fresh snap. And by the way, don’t throw them in too early or they’ll get all mushy real fast. 
Making Zucchini Pasta with Shrimp
Now for the shrimp. This is the best part. Grab about a pound of peeled shrimp (I go with the big ones if my wallet says it’s okay). Toss them in a pan with a whack of butter—don’t be shy—along with plenty of minced garlic. I mean, two fat cloves at least, because this is garlic butter shrimp after all.
Here’s how you nail it: The shrimp cook in literally two minutes per side. Don’t walk away. Seriously, don’t, or you’ll get rubber balls and then it’s game over. As soon as they turn pink and start to curl, take them out and set ‘em aside.
Now, toss your zucchini noodles into the buttery garlicky pan. Quick stir, one minute, no more. Add the shrimp back in, a squeeze of lemon, bit of salt and pepper, and boom. You did it. Sprinkle some chopped parsley on top (makes it look all chef-y), but if you skip it, nobody’s gonna call the food police. 
“I tried this for a Friday dinner and my partner literally licked the plate. There’s no way eating healthy should taste THIS good.” – Kendra R., Louisville
Recipe Video for Zucchini Pasta with Lemon Garlic Shrimp
Now, I’m definitely more of a look-and-learn person. If you need some visual hand-holding, there are so many quick videos online for zucchini noodles with garlic butter shrimp. Just search YouTube and you’ll find at least five that walk you through each little step. It helps, especially if you’ve never spiralized a squash before, or you wanna see the real deal shrimp flipping technique. Give it a peek before you jump in, especially if you like to follow along.
More Zucchini Noodle Recipes
This isn’t the only flavor trick I have up my sleeve with zoodles. I make a mean pesto chicken one, sometimes swap out shrimp for grilled sausage, or even just do a basic olive oil, garlic and cherry tomatoes thing. Honestly, any pasta sauce works great if you tweak the cooking time and taste as you go.
Another random hack: I once threw leftovers into soup with broth the next day. Game changer. Never wastes easy meals, right?
Serving Suggestions
-
Sprinkle with freshly grated parmesan for that five-star vibe.
- A squeeze of lemon juice right before serving just wakes the whole thing up.
- I like to pair it with a handful of toasted almonds or walnuts (gives it extra crunch).
- Crusty keto bread on the side if you’re feeling extra fancy.
You May Also Like
If you’re as obsessed with easy one-pan meals as I am, you’ll probably love some of these too. Tossing shrimp with cauliflower rice is another weekday go-to. I find myself making this spicy Korean zucchini stir fry when I’m out of shrimp, too. You can even check out a classic Greek-style chicken with spiralized veggies for a totally different flavor spin. Don’t be shy—play around with those leftover ingredients. You might invent your new favorite meal.
Common Questions
Q: How do you keep zucchini noodles from being watery?
A: Easy! Salt them first, let them sit, then blot well before cooking.
Q: Can I swap out the shrimp in this recipe?
A: Sure thing. Try chicken, or just go vegetarian and load up on extra veggies.
Q: Are zucchini noodles really filling?
A: They’re lighter than pasta—but with the shrimp and butter, this meal’s surprisingly hearty.
Q: Can I freeze spiralized zucchini?
A: Eh, not my favorite. They get mushy when thawed. Best to spiralize fresh.
Q: What’s the best spiralizer?
A: Anything sturdy works. I use a cheap hand-held one, but if you plan to spiralize a ton, spring for a tabletop model.
Give This Shrimp Zoodle Recipe a Spin
So, that’s the scoop on my obsession-level favorite weeknight meal. These garlic butter shrimp and zucchini noodles come together so dang fast, you’ll wonder why you ever spent an hour over the stove. You’ll get loads of flavor, feel totally satisfied, and maybe impress your dinner partner a bit, too. If you want more tried-and-true tips on quick keto recipes, I love the stuff over at EatingWell and NYT Cooking. You got this—let me know if you try it!
Zucchini Pasta with Shrimp
A quick and delicious keto meal featuring sautéed zucchini noodles and garlic butter shrimp, perfect for busy weeknights.
Ingredients
Method
Preparation- Salt the zucchini noodles and let them sit in a strainer for about 10 minutes to draw out water.
- After 10 minutes, pat the zucchini noodles with paper towels to remove excess moisture.
Cooking- In a pan, melt the butter and add the minced garlic over medium heat.
- Add the peeled shrimp to the pan and cook for 2 minutes on each side until they are pink and start to curl.
- Remove the shrimp from the pan and set aside.
- In the same pan, quickly sauté the zucchini noodles for 1 minute.
- Return the cooked shrimp to the pan, add lemon juice, salt, and pepper, and stir to combine.
- Serve immediately, garnished with chopped parsley if desired.
Notes
This recipe is highly versatile. You can swap shrimp for chicken or overload it with other vegetables for a vegetarian option. Enjoy with grated parmesan or toasted nuts for extra crunch.
Now, I’m definitely more of a look-and-learn person. If you need some visual hand-holding, there are so many quick videos online for zucchini noodles with garlic butter shrimp. Just search YouTube and you’ll find at least five that walk you through each little step. It helps, especially if you’ve never spiralized a squash before, or you wanna see the real deal shrimp flipping technique. Give it a peek before you jump in, especially if you like to follow along.
More Zucchini Noodle Recipes
This isn’t the only flavor trick I have up my sleeve with zoodles. I make a mean pesto chicken one, sometimes swap out shrimp for grilled sausage, or even just do a basic olive oil, garlic and cherry tomatoes thing. Honestly, any pasta sauce works great if you tweak the cooking time and taste as you go.
Another random hack: I once threw leftovers into soup with broth the next day. Game changer. Never wastes easy meals, right?
Serving Suggestions
- Sprinkle with freshly grated parmesan for that five-star vibe.
- A squeeze of lemon juice right before serving just wakes the whole thing up.
- I like to pair it with a handful of toasted almonds or walnuts (gives it extra crunch).
- Crusty keto bread on the side if you’re feeling extra fancy.
You May Also Like
If you’re as obsessed with easy one-pan meals as I am, you’ll probably love some of these too. Tossing shrimp with cauliflower rice is another weekday go-to. I find myself making this spicy Korean zucchini stir fry when I’m out of shrimp, too. You can even check out a classic Greek-style chicken with spiralized veggies for a totally different flavor spin. Don’t be shy—play around with those leftover ingredients. You might invent your new favorite meal.
Common Questions
Q: How do you keep zucchini noodles from being watery?
A: Easy! Salt them first, let them sit, then blot well before cooking.
Q: Can I swap out the shrimp in this recipe?
A: Sure thing. Try chicken, or just go vegetarian and load up on extra veggies.
Q: Are zucchini noodles really filling?
A: They’re lighter than pasta—but with the shrimp and butter, this meal’s surprisingly hearty.
Q: Can I freeze spiralized zucchini?
A: Eh, not my favorite. They get mushy when thawed. Best to spiralize fresh.
Q: What’s the best spiralizer?
A: Anything sturdy works. I use a cheap hand-held one, but if you plan to spiralize a ton, spring for a tabletop model.
Give This Shrimp Zoodle Recipe a Spin
So, that’s the scoop on my obsession-level favorite weeknight meal. These garlic butter shrimp and zucchini noodles come together so dang fast, you’ll wonder why you ever spent an hour over the stove. You’ll get loads of flavor, feel totally satisfied, and maybe impress your dinner partner a bit, too. If you want more tried-and-true tips on quick keto recipes, I love the stuff over at EatingWell and NYT Cooking. You got this—let me know if you try it!
Zucchini Pasta with Shrimp
Ingredients
Method
- Salt the zucchini noodles and let them sit in a strainer for about 10 minutes to draw out water.
- After 10 minutes, pat the zucchini noodles with paper towels to remove excess moisture.
- In a pan, melt the butter and add the minced garlic over medium heat.
- Add the peeled shrimp to the pan and cook for 2 minutes on each side until they are pink and start to curl.
- Remove the shrimp from the pan and set aside.
- In the same pan, quickly sauté the zucchini noodles for 1 minute.
- Return the cooked shrimp to the pan, add lemon juice, salt, and pepper, and stir to combine.
- Serve immediately, garnished with chopped parsley if desired.