Description
A light but satisfying dinner featuring tender shrimp and spiralized zucchini in aromatic Garlic Butter Shrimp Zucchini Noodles that come together in less than 25 minutes.
Ingredients
- 5 tablespoons unsalted butter, separated
- 5 garlic cloves, minced and divided
- 4 medium zucchini (about 1¼ pounds), spiralized into noodles
- Sea salt and freshly ground 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
Instructions
- Heat 2 tablespoons butter in a large skillet over medium heat. Add half the minced garlic and cook until fragrant, about 30 seconds.
- Add spiralized zucchini noodles and toss gently. Season with salt and pepper, cooking 2-3 minutes until just tender but still crisp. Transfer to a warm plate.
- Add remaining 3 tablespoons butter to the same skillet. When melted, add remaining garlic and diced shallot. Cook, stirring frequently, until shallot is translucent, about 2 minutes.
- Add shrimp in a single layer, season with salt and pepper. Cook undisturbed for 2 minutes, then flip and cook 2-3 minutes more until pink and cooked through.
- Sprinkle lemon zest and parsley over shrimp. Return zucchini noodles to pan and toss briefly to warm through and coat with pan juices. Serve immediately.
Notes
For best results, pat shrimp completely dry before cooking and don’t overcrowd the pan. Zucchini noodles should retain a slight bite – overcooking makes them watery. Serve immediately while the butter sauce is still glossy and hot.
- Prep Time: 12 minutes
- Cook Time: 12 minutes