Zucchini Noodles With Garlic Shrimp – A Fresh, Fast Weeknight Dinner

This is one of those meals that feels fancy but comes together in minutes. Light, garlicky shrimp tossed with twirls of zucchini noodles makes a fresh, flavorful dinner that doesn’t weigh you down. It’s perfect for busy weeknights, date nights at home, or anytime you want something satisfying without turning on the oven.

The best part: everything cooks in one skillet, and the flavor payoff is huge. If you love simple, bright food, this one’s for you.

Zucchini Noodles With Garlic Shrimp – A Fresh, Fast Weeknight Dinner

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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

  

• 1.25 pounds large shrimp, peeled and deveined (tails on or off)
• 3 medium zucchini, spiralized into noodles (about 6–7 cups)
• 3 tablespoons olive oil, divided
• 4–5 garlic cloves, thinly sliced or minced
• 1/4–1/2 teaspoon red pepper flakes, to taste
• 1 lemon (zest and juice)
• 1/4 cup dry white wine or low-sodium chicken broth
• 2 tablespoons unsalted butter (optional, for richness)
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper
• Grated Parmesan (optional, for serving)

Method

 

1. Prep the zucchini. Spiralize the zucchini into noodles and pat them dry with paper towels. This helps prevent excess water in the pan.
2. Season the shrimp. Pat the shrimp dry, then season with salt, pepper, and a pinch of red pepper flakes.
3. Cook the shrimp. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just opaque. Transfer to a plate.
4. Sauté the garlic. Lower heat to medium. Add 1 tablespoon olive oil and the garlic. Cook 30–60 seconds until fragrant, stirring so it doesn’t brown.
5. Deglaze and build the sauce. Add white wine or broth and scrape up any browned bits. Let it simmer 1–2 minutes to reduce slightly. Stir in lemon zest and a squeeze of lemon juice.
6. Add butter (optional). Swirl in the butter until the sauce looks glossy. Taste and adjust salt, pepper, and heat with more red pepper flakes if needed.
7. Cook the zoodles quickly. Add zucchini noodles and the remaining 1 tablespoon olive oil. Toss continuously for 1–2 minutes until just softened but still crisp-tender.
8. Bring it together. Return shrimp and any juices to the pan. Toss to coat in the sauce for 30–60 seconds. Add more lemon juice to brighten.
9. Finish and serve. Turn off the heat. Sprinkle with parsley and Parmesan if using. Serve immediately so the noodles stay firm.

Why This Recipe Works

• Quick cook times keep everything tender. Shrimp and zucchini noodles both cook fast, so you avoid mushy veg and rubbery seafood.
• Garlic, lemon, and red pepper flakes build big flavor fast. These pantry staples wake up the dish without a long ingredient list.
• One-pan approach means less cleanup. You cook the shrimp, make a quick pan sauce, then toss in the zoodles. Done.
• Light but satisfying. Zucchini noodles bring volume and texture, while shrimp adds lean protein for a balanced meal.
• Easy to customize. Add butter for richness, parsley for freshness, or Parmesan for a savory finish.

What You’ll Need

• 1.25 pounds large shrimp, peeled and deveined (tails on or off)
• 3 medium zucchini, spiralized into noodles (about 6–7 cups)
• 3 tablespoons olive oil, divided
• 4–5 garlic cloves, thinly sliced or minced
• 1/4–1/2 teaspoon red pepper flakes, to taste
• 1 lemon (zest and juice)
• 1/4 cup dry white wine or low-sodium chicken broth
• 2 tablespoons unsalted butter (optional, for richness)
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper
• Grated Parmesan (optional, for serving)

How to Make It

1. Prep the zucchini. Spiralize the zucchini into noodles and pat them dry with paper towels.

   This helps prevent excess water in the pan.

2. Season the shrimp. Pat the shrimp dry, then season with salt, pepper, and a pinch of red pepper flakes.
3. Cook the shrimp. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just opaque. Transfer to a plate.
4. Sauté the garlic. Lower heat to medium.

   Add 1 tablespoon olive oil and the garlic. Cook 30–60 seconds until fragrant, stirring so it doesn’t brown.

5. Deglaze and build the sauce. Add white wine or broth and scrape up any browned bits. Let it simmer 1–2 minutes to reduce slightly.

   Stir in lemon zest and a squeeze of lemon juice.

6. Add butter (optional). Swirl in the butter until the sauce looks glossy. Taste and adjust salt, pepper, and heat with more red pepper flakes if needed.
7. Cook the zoodles quickly. Add zucchini noodles and the remaining 1 tablespoon olive oil. Toss continuously for 1–2 minutes until just softened but still crisp-tender.
8. Bring it together. Return shrimp and any juices to the pan.

   Toss to coat in the sauce for 30–60 seconds. Add more lemon juice to brighten.

9. Finish and serve. Turn off the heat. Sprinkle with parsley and Parmesan if using.

   Serve immediately so the noodles stay firm.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 2 days. Note: zucchini noodles will release water as they sit.
• Reheating: Warm gently in a skillet over medium heat for 1–2 minutes, just until hot. Avoid the microwave if you can; it can make the zoodles mushy.
• Meal prep tip: Keep the shrimp and sauce separate from the raw zoodles.

  Sauté the zoodles just before eating for the best texture.

Health Benefits

• High protein, lower carb. Shrimp adds lean protein for satiety without heavy calories, while zucchini noodles cut down on carbs compared to pasta.
• Rich in micronutrients. Zucchini offers vitamin C, potassium, and antioxidants. Garlic supports heart health and adds anti-inflammatory compounds.
• Heart-smart fats. Olive oil provides monounsaturated fats, which are a better choice than heavy cream or many processed sauces.
• Lighter sodium and sugar load. You control the seasoning, and there’s no added sugar, making it friendly for a wide range of diets.

Pitfalls to Watch Out For

• Overcooking the shrimp. They go from perfect to rubbery fast. Pull them when they turn pink and curl into a loose “C.” A tight “O” means they’re overdone.
• Watery noodles. Zucchini releases moisture.

  Pat them dry, cook them briefly, and avoid covering the skillet. Finish with extra lemon after cooking, not before.

• Burning the garlic. Garlic cooks quickly. Lower the heat and keep it moving.

  If it browns, it can turn bitter.

• Overcrowding the pan. Cook shrimp in batches if needed. Crowding steams them instead of searing.

Variations You Can Try

• Parmesan-Lemon: Add extra lemon zest and a generous shower of Parmesan for a bright, cheesy finish.
• Tomato-Basil: Toss in a cup of halved cherry tomatoes and a handful of fresh basil at the end.
• Spicy Cajun: Season the shrimp with Cajun seasoning instead of red pepper flakes and add a squeeze of lime.
• Creamy Garlic: Stir in 2–3 tablespoons of cream or half-and-half after deglazing, then simmer briefly to thicken.
• Mediterranean: Add olives, capers, and a sprinkle of feta with parsley.
• Pesto Twist: Toss the cooked zoodles with a spoonful of pesto and finish with toasted pine nuts.
• Veggie Boost: Sauté mushrooms or bell peppers before the shrimp for extra texture and color.

FAQ

Can I use frozen shrimp?

Yes. Thaw them overnight in the fridge or quickly under cold running water.

Pat them very dry before cooking to get a good sear and avoid extra water in the pan.

Do I need a spiralizer?

No. You can use a julienne peeler or a mandoline set to thin strips. Many grocery stores also sell pre-spiralized zucchini, which works great for busy nights.

How do I keep the zoodles from getting soggy?

Pat them dry, cook them quickly over medium heat, and don’t cover the pan.

Salt lightly. If a lot of liquid collects, drain it off or let it reduce for a minute before adding the shrimp back.

What can I substitute for wine?

Use low-sodium chicken broth or vegetable broth. Add a little extra lemon juice for brightness to replace the acidity from the wine.

Is this dish keto or gluten-free?

It’s naturally gluten-free and fits a low-carb or keto approach as long as you choose a broth without hidden starches.

Skip any thickening agents and go easy on onions or sweet additions.

Can I make it dairy-free?

Yes. Omit the butter and Parmesan. Use olive oil only, and finish with extra herbs and lemon for richness and flavor.

What else can I serve with it?

A simple green salad, roasted asparagus, or a side of crusty bread for anyone who wants it.

If you want more substance, add a small portion of cooked pasta and toss it with the zoodles.

Can I use other proteins?

Absolutely. Try scallops, thinly sliced chicken breast, or tofu. Adjust cooking times to avoid overcooking and keep the pan sauce the same.

Wrapping Up

Zucchini Noodles with Garlic Shrimp is a fast, flavorful dinner that feels special without the fuss.

You get bright lemon, a whisper of heat, and tender shrimp balanced by crisp-tender zoodles. It’s easy to customize, easy to clean up, and easy to love. Keep these ingredients on hand, and you’ll have a go-to meal ready any night of the week.