Description
A quick, light, and garlicky weeknight dinner featuring spiralized zucchini noodles and sautéed shrimp in a lemon-butter sauce. Ready in under 20 minutes and naturally gluten-free.
Ingredients
Scale
- 3 medium zucchini (about 600g)
- 1 pound (450g) raw shrimp, peeled and deveined
- 6 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons butter
- ¼ cup (60ml) chicken broth (low-sodium)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- ½ teaspoon red pepper flakes
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Optional: 1 cup cherry tomatoes, halved
- Optional: ¼ cup fresh parsley, chopped
- Optional: 2 tablespoons Parmesan cheese, grated
Instructions
- Spiralize the zucchini into noodles. Pat them dry thoroughly with paper towels to remove excess moisture.
- Mince the garlic, zest and juice the lemon, and chop the parsley. Have all ingredients prepped before cooking.
- Heat olive oil and butter in a large skillet over medium heat. Once melted and foaming, add minced garlic and red pepper flakes. Cook for 1 minute until fragrant but not browned.
- Add shrimp to the skillet in a single layer. Season with salt and pepper. Cook for 1-2 minutes per side until pink and opaque. Remove shrimp from pan and set aside.
- Add zucchini noodles to the same skillet. Toss in the garlic-infused oil and cook for 2-3 minutes, stirring frequently, until tender but firm (al dente).
- Reduce heat to low. Pour in chicken broth and lemon juice. Simmer for 30 seconds to meld flavors.
- Return shrimp to the skillet. Add lemon zest and dried basil. Toss gently to combine and heat through.
- Taste and adjust salt if needed. Serve immediately topped with fresh parsley and optional Parmesan.
Notes
Pat zucchini noodles dry thoroughly to prevent a watery sauce. Do not overcrowd the pan when cooking shrimp to ensure proper searing. Shrimp cook quickly, so remove them as soon as they turn pink to avoid rubberiness. For a dairy-free version, omit butter and Parmesan. For a vegetarian version, omit shrimp and add cherry tomatoes or mushrooms.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6
- Sodium: 320
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 12
- Fiber: 3
- Protein: 22
Keywords: zucchini noodles, garlic shrimp, healthy dinner, quick meals, gluten-free, low-carb, keto-friendly, weeknight dinner, spiralizer recipes