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Easy Garlic Butter Shrimp Zucchini Pasta – Ready in 20 Minutes

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This quick garlic butter shrimp and zucchini pasta is the perfect weeknight dinner—ready in under 20 minutes with simple ingredients. Low-carb, gluten-free, and packed with flavor, it’s a crowd-pleaser that feels indulgent but is actually good for you.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 2 medium zucchini, spiralized into noodles
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 lemon, juiced and zested
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Prep the zucchini: Wash the zucchini and trim off the ends. Spiralize them into noodles and set aside on a clean kitchen towel. Lightly salt them and let them sit for 5 minutes to draw out excess moisture. Pat them dry gently.
  2. Prep the shrimp: Pat the shrimp dry with paper towels. Season with a pinch of salt and black pepper.
  3. Sear the shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque. Remove the shrimp to a plate and set aside.
  4. Make the garlic butter: Reduce the heat to medium. Add 3 tablespoons of butter to the same pan. Once melted, add the minced garlic and red pepper flakes. Cook for 30 seconds until fragrant.
  5. Cook the zucchini noodles: Add the zucchini noodles to the pan with the garlic butter. Use tongs to toss gently, coating every strand. Cook for 2-3 minutes until warmed through but still al dente.
  6. Combine everything: Return the cooked shrimp to the pan. Add the lemon juice and lemon zest. Toss everything together for another minute. Taste and adjust seasoning with more salt and pepper if needed.
  7. Serve immediately: Divide the shrimp and zucchini noodles between plates. Garnish with fresh parsley and a sprinkle of grated Parmesan if desired.

Notes

For best results, don’t skip drying the shrimp and salting the zucchini to prevent sogginess. Garlic burns quickly, so watch it carefully. Zucchini noodles cook in 2-3 minutes—overcooking turns them watery. If doubling the recipe, cook shrimp in batches to ensure a good sear. For a dairy-free version, use vegan butter or extra olive oil. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat in a skillet to avoid mushiness.

Nutrition

Keywords: garlic butter shrimp, zucchini pasta, low-carb, gluten-free, quick dinner, weeknight meal, shrimp recipe, spiralized zucchini

Find it online: https://sagestirs.com/easy-garlic-butter-shrimp-zucchini-pasta-ready-in-20-minutes/