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Fresh Lemon Butter Zucchini Noodles with Shrimp

lemon butter zucchini noodles with shrimp - featured image
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A quick and easy low-carb dinner featuring fresh zucchini noodles tossed in a bright lemon butter sauce with seared shrimp. This light yet satisfying dish is perfect for busy weeknights.

Ingredients

Scale
  • 4 medium zucchini (about 28 oz), spiralized into noodles
  • 1 teaspoon salt
  • 12 oz raw shrimp, peeled and deveined (medium size)
  • 1/4 teaspoon paprika
  • Salt and pepper to taste
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1 teaspoon lemon zest
  • 2 tablespoons chopped fresh parsley (optional)
  • Grated Parmesan cheese (optional garnish)
  • Red pepper flakes (optional garnish)

Instructions

  1. Wash and dry the zucchini. Using a spiralizer or julienne peeler, create noodles. Place them in a colander, sprinkle with 1 teaspoon salt, and toss gently. Let sit for 15 minutes to draw out excess moisture. Gently squeeze the noodles with a clean kitchen towel or paper towels to remove any remaining water.
  2. Pat the shrimp dry with paper towels. In a bowl, toss shrimp with paprika, salt, and pepper. Set aside.
  3. In a large skillet over medium heat, melt 4 tablespoons butter. Add minced garlic and sauté for about 1 minute until fragrant, avoiding browning. Stir in lemon zest and lemon juice, then reduce heat to low to keep warm.
  4. Push the sauce to one side of the skillet or transfer it temporarily to a bowl. Increase heat to medium-high, add a little more butter or olive oil if needed, then add shrimp in a single layer. Cook for about 2 minutes per side until pink and opaque with a slight caramelized edge. Cook in batches if necessary to avoid overcrowding.
  5. Reduce heat to medium-low. Add zucchini noodles to the skillet with the lemon butter sauce, tossing gently for 1-2 minutes just until warmed through but still slightly firm. Return the cooked shrimp to the pan and toss everything together once more.
  6. Stir in chopped parsley and adjust salt and pepper to taste. Serve immediately, topped with grated Parmesan and a pinch of red pepper flakes if desired.

Notes

To prevent soggy noodles, salt and drain zucchini noodles before cooking and cook them briefly just to warm through. Pat shrimp dry before seasoning to ensure a good sear. Avoid overcrowding the pan when cooking shrimp. For a dairy-free version, substitute butter with olive or avocado oil and omit Parmesan cheese. Leftovers keep up to 2 days refrigerated; reheat gently in a skillet to maintain texture.

Nutrition

Keywords: zucchini noodles, shrimp, lemon butter sauce, low-carb dinner, easy recipe, healthy dinner, quick meal

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