I recently tried Lemon Garlic Butter Shrimp With Zucchini Noodles and was instantly captivated. I use succulent shrimp, spiralized zucchini, and minced garlic, all lightly sautéed with olive oil and butter. A splash of dry white wine, fresh lemon juice, and a sprinkle of parsley add a lively burst of flavor to this dish.

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I recently stumbled across this twist on a classic shrimp scampi that completely blew my mind. I was tired of the same old pasta and decided to try something different by using zucchini noodles instead of traditional linguini.

I spiralized four medium zucchini into a delightful veggie base and tossed them in a pan with two tablespoons of olive oil and two tablespoons of unsalted butter. Once the butter melted, I added three minced garlic cloves followed by a half cup of dry white wine for a splash of richness.

Then, I squeezed in the juice and tossed in the zest of one lemon along with a pinch of red pepper flakes, salt, and black pepper to taste. I finished it off with a generous sprinkle of two tablespoons chopped fresh parsley.

The shrimp, one pound peeled and deveined, cooked perfectly with the sauce, making each bite remind me of popular twists like lemon garlic butter shrimp with zucchini noodles while being hearty and healthy.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First off, I love that its super quick and easy to whip up even on busy weeknights. I also really appreciate that it uses zucchini noodles instead of regular pasta, so I feel like I’m eating something healthy and full of veggies. The burst of lemon and garlic in the shrimp makes every bite taste amazing to me, and I always feel good knowing it’s gluten-free and low-carb. Lastly, I like how each step lets the flavors build up, so by the end, every ingredient really shines.

This zucchini pasta with lemon garlic shrimp is pretty awesome because it gives you that shrimp scampi vibe without all the heaviness of traditional pasta. Instead of using regular noodles, I get to enjoy zucchini noodles which are lighter and pack in more veggies. Its gluten-free and low-carb twist is perfect for when I want a healthier meal that still tastes incredible. Sure, it’s not as fancy as some restaurant dishes, but it’s straightforward and its flavors are real and satisfying.

Ingredients

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Shrimp: A protein-packed seafood that’s lean and full of essential minerals and vitamins.
Zucchini: A low-carb, high-fibre veggie which offers vitamins without weighing you down.
Lemon: Its zest and juice deliver a tangy, fresh kick loaded with vitamin C.
Garlic: Adds bold flavor and antioxidants while enhancing the dish’s aroma.
Olive oil and butter: A mix of healthy and rich fats creates a smooth, tasty sauce.
White wine: Adds tangy depth and moisture; evaporates leaving flavor.
Dont overcook it.
Red pepper flakes: Provide a spicy kick, balancing the dish with a hint of heat.
Parsley: Fresh herb, adds color and mild peppery taste plus a boost of vitamins.

Ingredient Quantities

1 lb shrimp, peeled and deveined

4 medium zucchini, spiralized into noodles

2 tbsp olive oil

2 tbsp unsalted butter

3 garlic cloves, minced

1/2 cup dry white wine

Juice of one lemon

Zest of one lemon

1/4 tsp red pepper flakes

Salt and black pepper to taste

2 tbsp chopped fresh parsley

How to Make this

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1. First, heat the olive oil and unsalted butter in a large pan over medium heat.

2. Once the butter has melted, add the minced garlic and red pepper flakes and cook for about 1 minute until it smells really good.

3. Next, toss in the shrimp, season with salt and black pepper and cook for about 2 minutes on each side until they turn pink then remove them to a plate.

4. Pour the dry white wine into the same pan and let it simmer for about 2 minutes so the alcohol mostly cooks off.

5. Stir in the lemon juice and lemon zest while scraping up any bits stuck to the pan.

6. Add the spiralized zucchini noodles to the pan and cook them just for a few minutes until they start to soften, but be careful not to overcook cause then they turn mushy.

7. Return the shrimp back to the pan and gently toss everything together until the shrimp are heated through.

8. Finally, sprinkle the chopped fresh parsley over everything, give the dish one last stir and serve it right away.

Equipment Needed

1. Large frying pan – You’ll need this to heat the oil and butter and cook the shrimp.
2. Spatula or wooden spoon – Use one to stir and flip the shrimp while cooking.
3. Measuring cups and spoons – These help you add exactly the right amounts of white wine, olive oil, and butter.
4. Plate – Have a plate ready to set aside the cooked shrimp.
5. Knife – Essential for chopping the parsley and can also be used if you need to finely mince any extra garlic.
6. Cutting board – For safe chopping of herbs or other ingredients.
7. Spiralizer – This is needed to create your zucchini noodles.
8. Citrus juicer – Use it to easily extract the lemon juice.
9. Zester or fine grater – Perfect for getting the lemon zest without waste.

FAQ

How long do I cook the shrimp? A: They need only about 2-3 minutes per side until they turn pink and firm up.

What do I do if I don’t have a spiralizer for the zucchini noodles? A: You can use a julienne peeler or even a regular peeler to make thin ribbons instead.

Can I substitute dry white wine if I don’t have any? A: Sure you can use chicken broth or water. But honestly, the wine gives a richer flavour boosts that you might miss.

When is the best time to add lemon juice? A: I recommend adding the lemon juice at the very end so that it keeps its bright, fresh taste intact.

How spicy is this dish? A: It has a mild kick from the red pepper flakes, but you can adjust the amount to suit how spicy you want it.

Zucchini Pasta With Lemon Garlic Shrimp Recipe Substitutions and Variations

Shrimp: If shrimp aren’t available, you could try scallops or even some firm white fish like cod
Zucchini noodles: When you can’t find zucchini, spaghetti squash or even carrot ribbons could work as alternatives
Dry white wine: You can mix a bit of chicken broth with a dash of white wine vinegar in place of dry white wine
Unsalted butter: If you need butter, non-dairy butter or just a little extra olive oil can do the trick
Fresh parsley: Out of parsley means you could use a touch of basil or even dried herbs if you’re in a pinch

Pro Tips

1. Make sure your shrimp are well dried off before cooking ’em; any extra water can steam ’em instead of giving you that awesome sear you’re lookin for.
2. Keep a close eye on the garlic—if it browns too much it turns bitter. Try to add it at just the right time so it gets soft and fragrant without burning.
3. When you toss in the zucchini noodles, don’t let ’em sit too long in the heat. They soften super fast and can turn mushy if you overcook ’em.
4. After the shrimp’s done, pour in the wine and let it bubble away for a few minutes, then add your lemon juice and zest. This step helps lift all the flavors from the pan and gives the dish a bright, tangy kick.

Zucchini Pasta With Lemon Garlic Shrimp Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Large frying pan – You’ll need this to heat the oil and butter and cook the shrimp.
2. Spatula or wooden spoon – Use one to stir and flip the shrimp while cooking.
3. Measuring cups and spoons – These help you add exactly the right amounts of white wine, olive oil, and butter.
4. Plate – Have a plate ready to set aside the cooked shrimp.
5. Knife – Essential for chopping the parsley and can also be used if you need to finely mince any extra garlic.
6. Cutting board – For safe chopping of herbs or other ingredients.
7. Spiralizer – This is needed to create your zucchini noodles.
8. Citrus juicer – Use it to easily extract the lemon juice.
9. Zester or fine grater – Perfect for getting the lemon zest without waste.

Ingredients

1 lb shrimp, peeled and deveined
4 medium zucchini, spiralized into noodles
2 tbsp olive oil
2 tbsp unsalted butter
3 garlic cloves, minced
1/2 cup dry white wine
Juice of one lemon
Zest of one lemon
1/4 tsp red pepper flakes
Salt and black pepper to taste
2 tbsp chopped fresh parsley

Directions

First, heat the olive oil and unsalted butter in a large pan over medium heat.
Once the butter has melted, add the minced garlic and red pepper flakes and cook for about 1 minute until it smells really good.
Next, toss in the shrimp, season with salt and black pepper and cook for about 2 minutes on each side until they turn pink then remove them to a plate.
Pour the dry white wine into the same pan and let it simmer for about 2 minutes so the alcohol mostly cooks off.
Stir in the lemon juice and lemon zest while scraping up any bits stuck to the pan.
Add the spiralized zucchini noodles to the pan and cook them just for a few minutes until they start to soften, but be careful not to overcook cause then they turn mushy.
Return the shrimp back to the pan and gently toss everything together until the shrimp are heated through.
Finally, sprinkle the chopped fresh parsley over everything, give the dish one last stir and serve it right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.