Garlic Butter Shrimp Zucchini Noodles

You know those nights when I’m craving something rich and satisfying but my pants are already giving me the stink eye? That’s exactly when I reach for my Garlic Butter Shrimp Zucchini Noodles.

This recipe happened by accident one evening when my neighbor dropped off a bag of zucchini from her garden, and I had a pound of shrimp that needed using up.

Why this Garlic Butter Shrimp Zucchini Noodles works no matter the season

The beauty of this dish lies in how the zucchini transforms into silky ribbons that soak up every bit of that golden, garlicky butter. You get all the comfort of a pasta dinner without feeling heavy afterward.

I love how quickly everything comes together – the shrimp turn pink and tender in just a few minutes, while the zucchini noodles stay crisp enough to give you something to bite into.

My zucchini cheese panini uses similar zucchini prep techniques, and I often make both when I have extra zucchini on hand.

When summer rolls around and zucchini takes over my garden, this becomes my weekly go-to dinner. It pairs beautifully with my zucchini lemon bread for a complete zucchini feast.

What you will need to make this Garlic Butter Shrimp Zucchini Noodles

• 5 tablespoons unsalted butter, separated
• 5 garlic cloves, minced and divided
• 4 medium zucchini (about 1¼ pounds), spiralized into noodles
• Sea salt and black pepper to taste
• 1 medium shallot, finely diced
• 1¼ pounds large shrimp, peeled and deveined
• 1 tablespoon fresh lemon zest
• 3 tablespoons fresh parsley, chopped fine

I always buy my shrimp already cleaned to save time, but if you’re cleaning them yourself, make sure to pat them completely dry before cooking.

For the zucchini, pick ones that feel firm and heavy – they’ll hold their shape better when spiralized. If you don’t have a spiralizer, a vegetable peeler works in a pinch for creating ribbon-like strips.

How I Make This Garlic Butter Shrimp Zucchini Noodles

1. Prepare the zucchini base (3-4 minutes): Heat 2 tablespoons of butter in your largest skillet over medium heat. Once it starts to foam, add half the minced garlic and let it sizzle for about 30 seconds until fragrant.
2. Cook the zucchini noodles (2-3 minutes): Add the spiralized zucchini to the pan and toss gently with tongs. Season with salt and pepper, then cook just until the noodles start to soften but still have some bite. Transfer to a warm plate and set aside.
3. Start the shrimp (2 minutes): Add the remaining 3 tablespoons of butter to the same skillet. When melted, add the rest of the garlic and the diced shallot. Cook, stirring frequently, until the shallot turns translucent and everything smells heavenly.
4. Finish the shrimp (4-5 minutes): Add the shrimp in a single layer, season with salt and pepper, and let them cook undisturbed for 2 minutes until the bottom side turns pink. Flip and cook another 2-3 minutes until completely pink and cooked through.
5. Bring it together (1 minute): Sprinkle the lemon zest and fresh parsley over the shrimp, then return the zucchini noodles to the pan for a quick toss to warm through and coat with all those lovely pan juices.

My secrets for getting this Garlic Butter Shrimp Zucchini Noodles just right

The biggest mistake I see people make is overcooking the zucchini noodles. You want them tender but not mushy – they should still have a slight crunch when you bite down.

Don’t crowd your shrimp in the pan, or they’ll steam instead of getting that nice sear. If your skillet seems too small, cook them in two batches rather than piling them all in together.

I always save a little pasta water when I make regular noodles, but with Garlic Butter Shrimp Zucchini Noodles, the zucchini releases just enough moisture to create the perfect sauce consistency.

Just make sure to serve immediately while everything is still hot and the butter is glossy.

Can I make this ahead of time?

The shrimp and zucchini noodles are best enjoyed fresh, but you can prep your ingredients earlier in the day.

Spiralize your zucchini and store it in the refrigerator, and have your shrimp cleaned and ready to go. The actual cooking only takes about 10 minutes once you start.

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What can I substitute for shrimp?

Scallops work beautifully with the same cooking method, or you can use chunks of firm white fish like halibut or cod. Just adjust the cooking time depending on the thickness of your protein.

Chicken thighs cut into bite-sized pieces also make a lovely substitute.

How do I store leftovers?

While this dish is meant to be eaten fresh, leftovers will keep in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth if needed to loosen things up.

Can I freeze zucchini noodles?

I don’t recommend freezing the prepared dish, as zucchini noodles become quite watery when thawed. However, you can freeze raw spiralized zucchini for up to 3 months – just thaw completely and pat dry before cooking.

If you love discovering new ways to use fresh garden vegetables like I do, I’d be tickled if you’d follow me on Pinterest where I share all my favorite seasonal recipes and kitchen tips.

I’m always pinning new ideas for making the most of whatever’s growing in the garden or on sale at the market.

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My favorite occasions to make Garlic Butter Shrimp Zucchini Noodles

This has become my go-to dinner when I want something that feels special but doesn’t require a lot of fuss. I love serving it on warm summer evenings with a simple green salad and some crusty bread.

It’s also perfect for those nights when you’re cooking for someone who’s trying to eat lighter but still wants to feel satisfied.

The combination of tender shrimp and buttery garlic makes everyone at the table happy, whether they’re watching their carbs or not.