Craving a restaurant-worthy meal that’s both incredibly delicious and refreshingly light? Look no further! This Lemon Garlic Shrimp with Zucchini Noodles is your answer. Tender, juicy shrimp are tossed in a vibrant garlic butter and lemon sauce, then swirled with delicate summer squash ‘zoodles’. It’s a bright, satisfying dish that comes together in a flash, making it the ultimate weeknight hero for a healthy, low-carb feast.
Ingredients
• 2 medium summer squash or zucchini
• 1 lb / 450g large shrimp, peeled and deveined
• 2 tbsp / 28g unsalted butter
• 2 tbsp / 30ml fresh lemon juice
• 2 tbsp chopped fresh parsley
• ¼ cup / 60ml chicken or vegetable broth
• ⅛ tsp red pepper flakes, or more to taste
• 1 large clove garlic, minced
• Kosher salt and freshly ground black pepper, to taste
Instructions
1. Using a spiralizer or julienne peeler, create noodles from the summer squash. Spread them on a layer of paper towels, sprinkle lightly with salt, and let them sit for 20-30 minutes to draw out excess moisture. Pat dry with more paper towels.
2. In a large skillet or pan, melt the butter over medium heat. Add the minced garlic and red pepper flakes, and cook for about 30-60 seconds until fragrant, being careful not to burn the garlic.
3. Pour in the chicken broth and lemon juice, bringing the mixture to a gentle simmer. Add the shrimp in a single layer and cook for 2-3 minutes, flipping once, until they are pink and opaque.
4. Season with salt and pepper to taste. Add the prepared summer squash noodles and fresh parsley to the skillet. Toss gently for 1-2 minutes to heat the noodles through and coat everything in the sauce.
5. Serve immediately, garnished with extra parsley or a sprinkle of Parmesan cheese if desired.
Nutritional Information
• Serving: 1 serving | Calories: 295kcal | Carbohydrates: 9g | Protein: 25g | Fat: 17g | Saturated Fat: 8g | Sodium: 450mg | Fiber: 3g | Sugar: 5g
Pro Tips
• for Success
• Don’t skip salting the zucchini noodles. This crucial step prevents a watery sauce and ensures your ‘zoodles’ have the perfect al dente texture.
• For the most tender shrimp, be careful not to overcook them. Remove them from the heat as soon as they turn pink and curl into a ‘C’ shape.
• For a richer sauce, swirl in an extra tablespoon of cold butter right at the end after removing the pan from the heat.
• Add halved cherry tomatoes or a handful of fresh spinach along with the shrimp for extra nutrients and a pop of color.
FAQ
Q: How do I prevent my zucchini noodles from becoming watery
A: To prevent a watery sauce, it’s crucial to draw out the excess moisture from the zucchini noodles before cooking. Spread your ‘zoodles’ on paper towels, sprinkle them lightly with salt, and let them sit for 20-30 minutes. This process helps them maintain a perfect al dente texture. Pat them completely dry before adding them to the skillet.
Q: What is the secret to cooking tender shrimp
A: The key to perfectly tender shrimp is to avoid overcooking. Cook the shrimp for only 2-3 minutes, flipping once, until they just turn pink and opaque. As soon as they curl into a ‘C’ shape, they are done and should be removed from the heat to ensure they remain juicy and don’t become tough.
Q: Can I add other vegetables to this shrimp and zoodle recipe
A: Yes, this recipe is very versatile. For extra nutrients and color, you can add halved cherry tomatoes or a handful of fresh spinach to the pan at the same time you add the shrimp. They will cook down perfectly in the lemon garlic sauce.
Q: Can I make this recipe without a spiralizer
A: Absolutely. If you don’t own a spiralizer, you can easily create zucchini noodles using a julienne peeler. Alternatively, a standard vegetable peeler will create wider, ribbon-like noodles for a delicious, pappardelle-style dish.
