Name: Lemon Garlic Shrimp Zucchini Noodle Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 pound large shrimp, peeled and deveined, tails on or off; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika or regular paprika; 1/4 teaspoon red pepper flakes; 3 medium zucchini, spiralized into noodles; 2 tablespoons olive oil; 3 tablespoons unsalted butter; 4 cloves garlic, minced; 1 lemon, zested; 3 tablespoons fresh lemon juice; 1/4 cup low sodium chicken broth or vegetable broth; 2 tablespoons grated Parmesan cheese, plus more for serving; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh basil; 1 cup cherry tomatoes, halved; 1/4 cup sun dried tomatoes in oil, drained and chopped; 1/4 teaspoon crushed fennel seeds

Lemon Garlic Shrimp Zucchini Noodle Recipe tastes bright, buttery, garlicky, and just a little bit fancy while it stays light and fresh. It works perfectly for busy weeknights, date nights at home, or meal prep, and you can put it on the table in about 25 minutes. I tested this on my own family of picky eaters, and they now request it more than actual pasta.

Why You Should Try This Lemon Garlic Shrimp Zucchini Noodle Recipe

This Lemon Garlic Shrimp Zucchini Noodle Recipe gives you all the satisfaction of a shrimp scampi pasta without the heavy food coma. The zucchini noodles soak up lemon, garlic, and buttery shrimp juices, so every bite tastes rich but still feels light.

You cook everything in one skillet, so cleanup stays easy and fast. The recipe also fits gluten free and low carb needs, so it works for a crowd with different eating styles.

“This Lemon Garlic Shrimp Zucchini Noodle Recipe tastes like restaurant shrimp scampi with a fresh twist, but it comes together in one pan in under 30 minutes. ★★★★★”

Ingredients You’ll Need

Shrimp

1 pound large shrimp, peeled and deveined, tails on or off
- I like 16/20 or 21/25 count; they stay juicy and do not overcook easily.
- Use frozen shrimp if you like; just thaw them in the fridge or under cold water.
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon smoked paprika or regular paprika
¼ teaspoon red pepper flakes, more to taste

Zucchini noodles

3 medium zucchini, spiralized into noodles
- Use a handheld spiralizer, a countertop spiralizer, or buy pre-spiralized zucchini noodles from the produce section as a shortcut.
- Pat very wet zoodles dry with paper towels so they do not water down the sauce.

Lemon garlic butter sauce

2 tablespoons olive oil
3 tablespoons unsalted butter
- Use plant based butter if you want a dairy free version.
4 large garlic cloves, minced
Zest of 1 lemon
Juice of 1 large lemon (about 3 tablespoons)
¼ cup low sodium chicken broth or vegetable broth
- You can use water in a pinch, but broth adds more flavor.
2 tablespoons grated Parmesan cheese, plus more for serving
- I prefer a wedge of Parmigiano Reggiano and grate it fresh; pre grated works if you keep it on hand.
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil (optional but tasty)

Optional add ins

1 cup halved cherry tomatoes
¼ cup chopped sun dried tomatoes in oil, drained
¼ teaspoon crushed fennel seeds for a slight Italian sausage vibe

Equipment

Large skillet or sauté pan (12 inch works best so the shrimp do not crowd)
Tongs for tossing shrimp and zucchini noodles
Microplane or fine grater for lemon zest and Parmesan
Spiralizer, julienne peeler, or sharp knife if you cut zucchini by hand
Cutting board and chef’s knife

Tips & Tricks

Pat the shrimp very dry with paper towels so they sear nicely and do not steam.
Season the shrimp before they hit the pan so the spices stick and the flavor goes all the way through.
Use medium high heat for shrimp and cook them in a single layer so they cook quickly and stay juicy.
Pull the shrimp off the heat as soon as they curl and turn opaque; overcooked shrimp taste rubbery.
Salt the zucchini noodles lightly, then blot them; this step keeps the sauce from turning watery.
Do not cook the zucchini noodles too long; keep them slightly crisp so they mimic al dente pasta.
Zest the lemon before you juice it; the smooth whole lemon feels easier to handle.
Use a mix of olive oil and butter; the oil raises the smoke point and the butter adds flavor.
Taste the sauce before you add the zucchini noodles and adjust salt, pepper, and lemon juice.
Add Parmesan off the heat so it melts into the sauce and does not clump.

How to Make Lemon Garlic Shrimp Zucchini Noodle Recipe

Step 1: Prep the shrimp and zucchini noodles

Peel and devein the shrimp if needed, then pat them dry on both sides. Toss the shrimp in a bowl with salt, black pepper, smoked paprika, and red pepper flakes until they coat evenly. Spiralize the zucchini into noodles, then place them on a clean kitchen towel and sprinkle with a small pinch of salt.

Let the zucchini noodles sit for 5 to 10 minutes so they release some moisture. Gently squeeze or blot them with the towel to remove excess water, then set them aside. This step keeps the Lemon Garlic Shrimp Zucchini Noodle Recipe from turning soupy.

Step 2: Sear the shrimp

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high heat. When the butter melts and starts to bubble, add the shrimp in a single layer. Cook the shrimp for about 2 minutes on the first side until they turn pink on the bottom and start to curl.

Flip the shrimp and cook 1 to 2 minutes more until they turn opaque and firm. Transfer the shrimp to a plate and keep them near the stove. They will finish in the sauce later and soak up flavor.

Step 3: Build the lemon garlic sauce

Lower the heat to medium and add the remaining 1 tablespoon olive oil and 2 tablespoons butter to the same skillet. Add the minced garlic and stir constantly for about 30 seconds to 1 minute until it smells fragrant and looks lightly golden. Do not walk away, because garlic burns quickly and tastes bitter.

Stir in the lemon zest, then pour in the chicken broth and lemon juice. Scrape up any browned bits from the bottom of the pan with a wooden spoon; those bits carry a lot of flavor. Let the sauce simmer for 2 to 3 minutes so it reduces slightly and thickens.

Step 4: Add zucchini noodles and shrimp

Add the zucchini noodles to the skillet and toss them in the lemon garlic sauce with tongs. Cook them for 2 to 3 minutes, just until they soften slightly but still feel crisp. Taste a strand and check the texture; it should feel similar to al dente pasta.

Return the shrimp and any juices from the plate to the skillet. Toss everything together so the shrimp reheat gently and soak up the sauce. If you use cherry tomatoes or sun dried tomatoes, stir them in at this point and warm them through.

Step 5: Finish with cheese and herbs

Turn off the heat and sprinkle in the grated Parmesan cheese. Toss until the cheese melts into the sauce and lightly coats the shrimp and zucchini noodles. Add chopped parsley and basil, then toss again.

Taste and adjust with more lemon juice, salt, or red pepper flakes if you want more brightness or heat. Serve the Lemon Garlic Shrimp Zucchini Noodle Recipe right away while the zucchini noodles keep their best texture. Garnish each bowl with extra Parmesan and herbs.

What to Serve with Lemon Garlic Shrimp Zucchini Noodle Recipe

Serve this Lemon Garlic Shrimp Zucchini Noodle Recipe with a simple green salad, maybe with cucumber, cherry tomatoes, and a light vinaigrette. Add a side of crusty garlic bread or warm pita so you can swipe up every drop of lemony sauce. Steamed broccoli, roasted asparagus, or sautéed green beans also pair nicely and keep the meal light.

Pour sparkling water with lemon slices or a chilled herbal iced tea for a refreshing drink that matches the citrus notes. If you cook for kids, add some buttered noodles or rice on the side so everyone finds something they love.

Storage Options

Store leftovers in an airtight container in the fridge for up to 2 days; the zucchini noodles soften a bit but still taste great.
Reheat gently in a skillet over low to medium heat with a splash of broth or water until warm; avoid high heat so the shrimp do not overcook.
Skip freezing this recipe, because zucchini noodles release too much water after thawing and turn mushy.
If you want a freezer option, cook and freeze just the seasoned shrimp in a single layer, then add fresh zucchini noodles and sauce ingredients when you reheat and assemble.