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- 2 medium zucchinis (for zoodles) - 1 pound shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced The main players in this dish are fresh zucchini, shrimp, and garlic butter sauce. Zucchini makes a great base for zoodles. They soak up flavors well and give a nice crunch. Shrimp adds protein, while garlic butter brings rich taste. - 1/2 teaspoon red pepper flakes (adjust to taste) - 1 tablespoon lemon juice - Salt and pepper to taste Seasonings elevate the dish. Red pepper flakes add a kick. Lemon juice brightens the flavors. Don’t forget salt and pepper to enhance everything. - Fresh parsley, chopped (for garnish) - Grated Parmesan cheese (optional) Garnishes make your meal look nice. Fresh parsley adds color and a hint of freshness. Grated Parmesan cheese can make the dish creamier if you like. {{ingredient_image_1}} - Spiralizing zucchini To make zoodles, wash the zucchinis well. Then, use a spiralizer to turn them into long noodles. This tool is quick and fun! If you don’t have one, don’t worry. You can use a vegetable peeler. Just slice thin strips of zucchini, and you'll have zoodles. - Alternative methods for zoodles Another method is to use a box grater. Grate zucchini into thin strands. This will give you zoodles that are a bit different but still tasty. No matter how you make them, zoodles are a great low-carb option. - Melting butter and sautéing garlic In a large skillet, melt 2 tablespoons of butter over medium heat. Once it’s bubbling, add minced garlic and red pepper flakes. Sauté for about 30 seconds. The smell of garlic will fill your kitchen. It’s the best! - Cooking shrimp until pink and opaque Now, add the shrimp to the skillet. Cook them for 2-3 minutes on each side. You will know they are ready when they turn pink and opaque. Don’t forget to season with salt and pepper for extra flavor. Once cooked, remove the shrimp and place them on a plate. - Sautéing zoodles in garlic butter In the same skillet, add the remaining 2 tablespoons of butter. Once melted, toss in the zoodles. Sauté them for 2-3 minutes. You want them tender but still crunchy. This keeps them fresh and delicious. - Mixing shrimp with zoodles and lemon juice Now, return the shrimp to the skillet. Add lemon juice and gently toss everything together. Cook for another minute to heat through. The lemon adds a bright flavor that makes this dish shine! To cook zoodles just right, aim for about 2-3 minutes. This keeps them tender yet firm. Too long, and they turn mushy. To avoid sogginess, do not overcook them. Always use a hot skillet, and drain any excess water before adding them to the pan. Adjust the spice level by adding more or fewer red pepper flakes. If you want a kick, go for a full teaspoon. For a different taste, consider adding herbs like basil or oregano. A pinch of smoked paprika can also boost the flavor. Pair your Garlic Butter Shrimp Zoodles with a fresh salad or crusty bread. Both add a nice contrast. For plating, twirl the zoodles into a nest on each plate. Place shrimp on top for a lovely look. Finish with a sprinkle of parsley and Parmesan for color and taste. Pro Tips Choose Fresh Zucchini: Look for firm zucchinis with smooth skin for the best flavor and texture in your zoodles. Don't Overcook the Shrimp: Shrimp cooks quickly; remove it from the heat as soon as it turns pink to keep it tender and juicy. Adjust the Spice Level: Modify the amount of red pepper flakes based on your heat preference for a personalized dish. Serving Suggestion: Pair with a light salad or crusty bread to make a complete meal that balances the flavors of the dish. {{image_2}} You can switch up the protein in Garlic Butter Shrimp Zoodles. If you prefer chicken, use diced breast instead of shrimp. Cook the chicken until it is golden and cooked through. For a plant-based option, tofu works wonders. Press and cube firm tofu, then sauté it until crispy. You can also try other seafood. Scallops or lobster add a nice touch. Cook them similarly to shrimp until they become opaque. Not a fan of zucchini? You can use other veggies for noodles. Carrots are great when spiralized. Sweet potatoes also make a tasty zoodle substitute. They bring a hint of sweetness, which balances well with garlic butter. Whole wheat spaghetti is another option. It adds more fiber and a hearty feel. Just cook it according to package directions, then mix with the garlic butter sauce. Want to amp up the flavor? Adding cheese is a delicious idea. Grated Parmesan works well on top. For a creamier dish, consider stirring in heavy cream. It makes the sauce rich and luxurious. Herbs and spices can enhance your dish, too. Fresh basil or thyme adds depth. Try a sprinkle of smoked paprika for a twist. Adjust the flavors to suit your taste buds! To keep your Garlic Butter Shrimp Zoodles fresh, store them in an airtight container. Layer the zoodles and shrimp gently. This helps avoid mushiness. You should eat them within 2 days for the best taste. After that, they may lose flavor and texture. To reheat your dish, use the stovetop for the best results. Heat a skillet over low heat. Add a splash of water for moisture and stir gently. This method keeps the zoodles from getting too soft. If you use a microwave, place the dish in a covered bowl. Heat in short bursts of 30 seconds. Stir after each burst to avoid hot spots. You can freeze zoodles and shrimp, but it’s best to freeze them separately. For zoodles, blanch them in boiling water for 1-2 minutes, then cool in ice water. Drain and pack them into freezer bags. For shrimp, place them in a single layer on a baking sheet. Freeze until firm, then transfer to bags. When ready to use, thaw in the fridge overnight for best results. This keeps them from becoming watery. You can make zoodles with a vegetable peeler. Simply peel the zucchini into thin strips. Keep peeling until you reach the seed core. This method gives you wide, flat strips. You can also use a box grater to create thin strands. Just be careful with your fingers. Yes, you can prep zoodles and shrimp in advance. Store zoodles in an airtight container in the fridge for up to two days. Cook the shrimp just before you serve for the best flavor. If you want to make the whole dish ahead, eat it within a day to keep it fresh. You can use olive oil or coconut oil as a butter substitute. Both add great flavor and keep the dish light. If you're looking for a dairy-free option, vegan butter works well too. Be sure to adjust the heat to avoid burning the oil. Store any leftovers in an airtight container. Place them in the fridge for up to two days. The zoodles may get a bit soggy, but they will still taste good. Reheat the dish in a skillet over medium heat. Add a splash of water or oil to help with moisture. Stir gently until everything is warm. You can also use the microwave, but the skillet keeps the zoodles from getting too soft. Absolutely! You can add bell peppers, spinach, or cherry tomatoes for extra nutrition. Just sauté them with the garlic before adding the shrimp. This adds more color and flavor to your meal. Yes, Garlic Butter Shrimp Zoodles is naturally gluten-free. Zoodles are a great alternative to pasta. You can enjoy this dish without worrying about gluten. Yes, you can use frozen shrimp. Just thaw them in the fridge overnight or run them under cold water. Make sure they are peeled and deveined before cooking. This blog post shared an easy way to make Garlic Butter Shrimp Zoodles. We explored key ingredients like zucchini, shrimp, and garlic butter sauce. I offered tips on cooking zoodles and shrimp to get great flavor and texture. You learned about variations, storage tips, and how to answer common questions. Enjoy this dish, and feel free to make it your own. Cooking should be fun and exciting!

Garlic Butter Shrimp Zoodles

A delicious and healthy dish featuring shrimp and zucchini noodles in a garlic butter sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients
  

  • 2 medium zucchinis
  • 1 pound shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 0.5 teaspoon red pepper flakes
  • 1 tablespoon lemon juice
  • to taste salt and pepper
  • for garnish fresh parsley, chopped
  • optional grated Parmesan cheese

Instructions
 

  • Start by washing the zucchinis thoroughly. Using a spiralizer, create zoodles (zucchini noodles) and set them aside. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips.
  • In a large skillet over medium heat, melt 2 tablespoons of butter. Once the butter is melted and bubbling, add the minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
  • Add the shrimp to the skillet. Cook for about 2-3 minutes on each side, until they turn pink and opaque. Season with salt and pepper to taste. Remove the shrimp from the skillet and place them on a plate.
  • In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the zoodles and toss them in the garlic butter for 2-3 minutes until they are slightly tender but still have a bit of crunch.
  • Return the shrimp to the skillet, add the lemon juice, and toss everything together gently to combine. Cook for an additional minute to heat through.
  • Serve immediately, garnished with freshly chopped parsley and a sprinkle of grated Parmesan cheese if desired.

Notes

Adjust red pepper flakes to taste for desired spiciness.
Keyword garlic butter, healthy, low carb, shrimp, zoodles