Shrimp & Zucchini Noodles – Light, Flavorful, and Fast

Shrimp & Zucchini Noodles is one of those recipes that feels restaurant-worthy but takes less time than ordering takeout. It’s bright, garlicky, and full of fresh flavor, with a silky sauce that clings to tender zucchini strands. You get all the satisfaction of a noodle dish without feeling heavy afterward.

Better yet, it cooks in one pan and comes together in under 25 minutes. If you’re craving something simple, clean, and delicious, this one hits the spot.

Shrimp & Zucchini Noodles - Light, Flavorful, and Fast

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 pound raw shrimp, peeled and deveined (medium or large)
• 3 medium zucchini (for spiralizing into noodles)
• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter (optional, for richness)
• 4 cloves garlic, thinly sliced or minced
• 1 lemon (zest and juice)
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 1/3 cup dry white wine or low-sodium chicken broth
• 1/4 cup grated Parmesan or Pecorino Romano (optional)
• Fresh parsley, chopped (about 2 tablespoons)
• Salt and freshly ground black pepper
• Optional add-ins: cherry tomatoes, halved; a handful of baby spinach; capers; extra lemon wedges

Method

 

1. Prep the zucchini noodles: Spiralize the zucchini into noodles. Lay them on paper towels, sprinkle lightly with salt, and let them sit for 10 minutes to release excess moisture. Pat dry.
2. Pat the shrimp dry: Dry shrimp with paper towels and season with salt, pepper, and a pinch of red pepper flakes.
3. Heat the pan: Warm 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and opaque. Transfer to a plate. Do not overcook.
5. Sauté the aromatics: Reduce heat to medium. Add remaining 1 tablespoon olive oil and the butter. Once melted, add garlic and a pinch of red pepper flakes. Stir for 30–45 seconds until fragrant, not browned.
6. Deglaze: Pour in the white wine or broth. Scrape up browned bits and let the liquid simmer for 1–2 minutes to reduce slightly.
7. Add lemon: Stir in lemon zest and half the lemon juice. Taste and adjust salt and pepper. The sauce should be bright and savory.
8. Cook the zucchini noodles: Add the zoodles to the pan. Toss gently for 1–3 minutes until just tender but still crisp. You’re warming them, not stewing them.
9. Bring it together: Return shrimp to the pan with any juices. Toss to coat for 30–60 seconds. Remove from heat.
10. Finish: Sprinkle with parsley and Parmesan if using. Add more lemon juice to taste, and an extra drizzle of olive oil if you like.
11. Serve immediately: Plate the noodles and shrimp. Add optional cherry tomatoes or spinach if you want more color and texture.

What Makes This Special

This dish leans on a few pantry staples and fresh produce to deliver big flavor fast. Shrimp cooks in minutes, and zucchini noodles soak up garlic, lemon, and a hint of butter without getting weighed down.

The result is light but deeply satisfying.

• Quick and easy: From prep to plate in about 20–25 minutes.
• Balanced flavor: Garlic, lemon, and chili flakes brighten every bite.
• Low-carb, high-protein: Great for a weeknight dinner that won’t slow you down.
• Flexible: Add veggies, swap proteins, or make it dairy-free with simple tweaks.

Shopping List

• 1 pound raw shrimp, peeled and deveined (medium or large)
• 3 medium zucchini (for spiralizing into noodles)
• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter (optional, for richness)
• 4 cloves garlic, thinly sliced or minced
• 1 lemon (zest and juice)
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 1/3 cup dry white wine or low-sodium chicken broth
• 1/4 cup grated Parmesan or Pecorino Romano (optional)
• Fresh parsley, chopped (about 2 tablespoons)
• Salt and freshly ground black pepper
• Optional add-ins: cherry tomatoes, halved; a handful of baby spinach; capers; extra lemon wedges

Step-by-Step Instructions

1. Prep the zucchini noodles: Spiralize the zucchini into noodles. Lay them on paper towels, sprinkle lightly with salt, and let them sit for 10 minutes to release excess moisture. Pat dry.
2. Pat the shrimp dry: Dry shrimp with paper towels and season with salt, pepper, and a pinch of red pepper flakes.
3. Heat the pan: Warm 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Sear the shrimp: Add shrimp in a single layer.

   Cook 1–2 minutes per side until just pink and opaque. Transfer to a plate. Do not overcook.

5. Sauté the aromatics: Reduce heat to medium.

   Add remaining 1 tablespoon olive oil and the butter. Once melted, add garlic and a pinch of red pepper flakes. Stir for 30–45 seconds until fragrant, not browned.

6. Deglaze: Pour in the white wine or broth.

   Scrape up browned bits and let the liquid simmer for 1–2 minutes to reduce slightly.

7. Add lemon: Stir in lemon zest and half the lemon juice. Taste and adjust salt and pepper. The sauce should be bright and savory.
8. Cook the zucchini noodles: Add the zoodles to the pan.

   Toss gently for 1–3 minutes until just tender but still crisp. You’re warming them, not stewing them.

9. Bring it together: Return shrimp to the pan with any juices. Toss to coat for 30–60 seconds.

   Remove from heat.

10. Finish: Sprinkle with parsley and Parmesan if using. Add more lemon juice to taste, and an extra drizzle of olive oil if you like.
11. Serve immediately: Plate the noodles and shrimp. Add optional cherry tomatoes or spinach if you want more color and texture.

Keeping It Fresh

Zucchini noodles release water as they sit, so timing matters.

For the best texture, cook and serve right away. If you need to prep ahead, spiralize the zucchini and store it in the fridge wrapped in paper towels for up to 2 days.

• Leftovers: Store in an airtight container for up to 1 day. Reheat gently in a skillet over medium heat.

  Avoid the microwave if possible to prevent sogginess.

• Moisture control: Salting and patting dry before cooking helps. Don’t cover the pan after cooking; steam creates excess liquid.
• Make-ahead tip: Cook the shrimp and sauce, then cool. Reheat the sauce, add fresh zoodles, and finish with shrimp just before serving.

Health Benefits

• Lean protein: Shrimp delivers protein with minimal fat, plus selenium, B12, iodine, and zinc.
• Veggie-forward: Zucchini is low in calories and a good source of vitamin C and potassium.
• Lower carb alternative: Zoodles replace pasta, keeping the dish lighter while still satisfying.
• Heart-friendly fats: Olive oil provides monounsaturated fats that support heart health.
• Antioxidants: Garlic, parsley, and lemon add flavor and beneficial compounds without extra calories.

Pitfalls to Watch Out For

• Soggy zoodles: Overcooking or skipping the salting step leads to watery noodles.

  Keep heat moderate and cooking time short.

• Overcooked shrimp: Shrimp toughen fast. Pull them as soon as they turn opaque and pink.
• Bitter garlic: Garlic burns quickly. Keep it moving and add liquid before it browns.
• Flat flavor: Taste and adjust acid and salt.

  A bit more lemon juice or a pinch of salt can lift the whole dish.

Alternatives

• Protein swaps: Use scallops, chicken tenders, or tofu. For tofu, press and sear until golden before adding to the sauce.
• Dairy-free: Skip butter and cheese. Add a splash of good olive oil at the end and a dusting of nutritional yeast if you want a “cheesy” note.
• Vegetable add-ins: Cherry tomatoes, asparagus tips, snap peas, or mushrooms all work well.

  Sauté them before adding the zoodles.

• Herb variations: Try basil, dill, or chives in place of parsley.
• Sauce twist: Stir in a spoonful of pesto, a touch of coconut milk for a creamy vibe, or a few capers for briny pop.
• Not into zucchini? Use spaghetti squash, hearts of palm noodles, or whole-wheat spaghetti if you prefer traditional pasta.

FAQ

Do I need a spiralizer for the zucchini?

No. A julienne peeler or even a mandoline set to thin strips works. Many grocery stores also sell pre-spiralized zucchini in the produce section.

Can I use frozen shrimp?

Yes.

Thaw completely in the fridge or under cold running water, then pat dry very well. Extra moisture in the pan will steam the shrimp rather than sear them.

How do I keep the noodles from getting watery?

Salt and drain the zoodles for 10 minutes, pat them dry, and cook them briefly over medium heat. Avoid covering the pan and don’t overcook.

What wine works best?

A dry white like Sauvignon Blanc or Pinot Grigio is perfect.

If you don’t cook with wine, low-sodium chicken broth works just as well.

Can I make this spicy?

Absolutely. Add more red pepper flakes, or finish with a drizzle of chili oil for extra heat.

Is this meal good for meal prep?

It’s best fresh due to moisture in zucchini. For meal prep, store cooked shrimp and sauce separately and add fresh zoodles when reheating.

What can I serve with it?

A simple green salad, crusty bread, or roasted asparagus pairs nicely.

If you want more carbs, add a small portion of pasta and toss it in.

How do I know when shrimp are done?

They turn pink and opaque with a gentle C-shape. If they curl tightly into an O, they’re overcooked.

Wrapping Up

Shrimp & Zucchini Noodles is fast, fresh, and flexible—everything you want in a weeknight meal. With a few smart steps and simple ingredients, you’ll have a bright, garlicky dish that feels special without being fussy.

Keep it light as written or make it your own with veggies, herbs, or a different protein. Either way, you’ll end up with a bowl that tastes clean and comforting at the same time.