Quick Garlic Butter Shrimp with Zucchini Noodles

Here is my favorite garlic butter shrimp with zucchini noodles recipe, featuring tender shrimp cooked in butter and white wine with lots of garlic, tossed with fresh zucchini noodles and topped with Parmesan cheese.

This dish has become our go-to weeknight dinner when we want something that feels fancy but comes together in under 30 minutes. The kids love the garlicky shrimp, and I love that we’re sneaking in extra veggies without anyone complaining!

What Kind of Shrimp Should I Use?

For this recipe, you can use either fresh or frozen shrimp – just make sure frozen shrimp are fully thawed before cooking. I’d recommend going with medium to large shrimp (around 30-40 count per pound) since they’re easier to work with and won’t overcook as quickly as smaller ones. If you can find wild-caught shrimp, that’s great, but farm-raised will work just fine too. The most important thing is to make sure your shrimp are already peeled and deveined to save yourself some prep time, though buying them with tails on can add a nice presentation if you don’t mind removing them while eating.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Zucchini noodles: You can swap zucchini for yellow squash, cucumber noodles, or even regular pasta if you’re not watching carbs. If using regular pasta, cook it separately according to package directions and toss it with the garlic butter sauce at the end.
• Shrimp: Not a shrimp fan? Try using scallops, chunks of white fish like cod or halibut, or even chicken breast cut into bite-sized pieces. Just adjust cooking time accordingly – chicken will need a few extra minutes.
• White wine: The recipe already mentions chicken broth as an option, but you can also use vegetable broth or even water with a splash of lemon juice for that acidic touch.
• Butter or ghee: If you’re dairy-free, stick with ghee or use extra olive oil instead. The flavor will be slightly different but still tasty.
• Fresh parsley: Dried parsley works in a pinch (use about 1 tablespoon), or try fresh basil or cilantro for a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking shrimp is leaving them in the pan too long, which turns them rubbery and tough – pull them off the heat as soon as they turn pink and curl into a C shape, usually just 2-3 minutes total.

Overcrowding the pan is another common error that causes shrimp to steam instead of getting a nice sear, so cook them in batches if needed to give each piece enough space.

Your zucchini noodles can quickly become watery and limp if you cook them too long, so stick to that 30-second timeframe and consider patting them dry with paper towels before adding to the pan.

Finally, don’t skip heating your pan properly before adding the shrimp – a hot pan means better browning and more flavor in your final dish.

What to Serve With Garlic Butter Shrimp with Zucchini Noodles?

Since this dish is already pretty light with the zucchini noodles, I like to add some crusty bread on the side to soak up all that amazing garlic butter sauce. A simple side salad with mixed greens and a light vinaigrette keeps things fresh without weighing you down. If you want to make it more filling, roasted cherry tomatoes or sautéed mushrooms are great additions that won’t overpower the shrimp. You could also serve it with a side of cauliflower rice if you’re keeping things low-carb, or just add some extra veggies like asparagus or green beans to round out the meal.

Storage Instructions

Store: Keep your garlic butter shrimp and zucchini noodles in separate airtight containers in the fridge for up to 2 days. The zucchini will release some water as it sits, so storing them separately helps keep the shrimp from getting watery.

Reheat: Warm the shrimp gently in a skillet over medium-low heat for just a minute or two until heated through. For the zucchini noodles, you can eat them cold in a salad-style dish, or quickly toss them in the pan with the shrimp right before serving to avoid overcooking.

Make Ahead: You can prep the zucchini noodles a day ahead and store them in the fridge with a paper towel to absorb excess moisture. The shrimp cooks so quickly that I recommend making it fresh when you’re ready to eat for the best texture and flavor.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 55-65 g
• Fat: 32-38 g
• Carbohydrates: 22-28 g

Ingredients

For the zucchini noodles:

• 4 medium zucchini (spiralized into thin ribbons)
• 2 1/2 tbsp extra virgin olive oil
• 1/3 cup fresh parsley (chopped)
• 1/4 cup freshly grated Parmesan cheese

For the shrimp and sauce:

• 1.5 lb large shrimp (peeled and deveined, tails removed)
• 6 garlic cloves (freshly minced)
• 3 tbsp unsalted butter
• 1 large lemon (zested and juiced)
• 1/3 cup dry white wine
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt (plus more to taste)
• 1/4 tsp freshly cracked black pepper

Step 1: Prepare Mise en Place

• 4 medium zucchini
• 6 garlic cloves
• 1 large lemon
• 1/3 cup fresh parsley

Spiralize the zucchini into thin ribbons and set aside on paper towels to help remove excess moisture—this prevents the noodles from becoming watery when cooked.

Mince the garlic, zest and juice the lemon, chop the parsley, and have all ingredients measured and ready.

This prep work ensures you can cook quickly and confidently once the shrimp hits the pan.

Step 2: Sear the Shrimp

• 2 tbsp extra virgin olive oil
• 1.5 lb large shrimp
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

Once hot, add the shrimp in a single layer, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook for about 1 minute without stirring—this creates a light golden crust.

I like to let the shrimp develop color on one side before moving them; it builds flavor through the browning process.

Step 3: Build the Garlic Butter Sauce

• 6 garlic cloves
• 1/3 cup dry white wine
• 3 tbsp unsalted butter
• 1 large lemon
• 1/4 tsp red pepper flakes

Add the minced garlic to the pan and stir constantly for 1-2 minutes, allowing it to become fragrant and lightly golden—be careful not to burn it.

Pour in the dry white wine and add the butter, lemon juice, lemon zest, and red pepper flakes, then immediately transfer the shrimp to a plate.

Let the sauce simmer for 2-3 minutes to reduce slightly and meld the flavors.

This step infuses the sauce with aromatic depth while keeping the shrimp tender.

Step 4: Finish with Zucchini Noodles and Shrimp

• zucchini noodles from Step 1
• 1/3 cup fresh parsley from Step 1
• cooked shrimp from Step 2
• garlic butter sauce from Step 3

Add the spiralized zucchini noodles and chopped parsley directly to the simmering sauce and toss for about 30 seconds, just until the zucchini is warmed through but still has a slight bite.

Return the cooked shrimp to the pan and toss everything together for 1 minute to combine.

I prefer to keep the cooking time short for the zucchini noodles so they stay tender and don’t release too much liquid that would dilute the sauce.

Step 5: Plate and Serve

• 1/4 cup freshly grated Parmesan cheese

Divide the zucchini noodles and shrimp among serving bowls or plates, pour the pan sauce over the top, and finish with freshly grated Parmesan cheese.

Taste and adjust seasoning with additional salt and pepper if needed.

Serve immediately while the dish is still warm.

Quick Garlic Butter Shrimp with Zucchini Noodles

Delicious Quick Garlic Butter Shrimp with Zucchini Noodles recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 700

Ingredients Method

Ingredients

  

For the zucchini noodles

• 4 medium zucchini (spiralized into thin ribbons)
• 2 1/2 tbsp extra virgin olive oil
• 1/3 cup fresh parsley (chopped)
• 1/4 cup freshly grated Parmesan cheese

For the shrimp and sauce

• 1.5 lb large shrimp (peeled and deveined, tails removed)
• 6 garlic cloves (freshly minced)
• 3 tbsp unsalted butter
• 1 large lemon (zested and juiced)
• 1/3 cup dry white wine
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt (plus more to taste)
• 1/4 tsp freshly cracked black pepper

Method

 

1. Spiralize the zucchini into thin ribbons and set aside on paper towels to help remove excess moisture—this prevents the noodles from becoming watery when cooked. Mince the garlic, zest and juice the lemon, chop the parsley, and have all ingredients measured and ready. This prep work ensures you can cook quickly and confidently once the shrimp hits the pan.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Once hot, add the shrimp in a single layer, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook for about 1 minute without stirring—this creates a light golden crust. I like to let the shrimp develop color on one side before moving them; it builds flavor through the browning process.
3. Add the minced garlic to the pan and stir constantly for 1-2 minutes, allowing it to become fragrant and lightly golden—be careful not to burn it. Pour in the dry white wine and add the butter, lemon juice, lemon zest, and red pepper flakes, then immediately transfer the shrimp to a plate. Let the sauce simmer for 2-3 minutes to reduce slightly and meld the flavors. This step infuses the sauce with aromatic depth while keeping the shrimp tender.
4. Add the spiralized zucchini noodles and chopped parsley directly to the simmering sauce and toss for about 30 seconds, just until the zucchini is warmed through but still has a slight bite. Return the cooked shrimp to the pan and toss everything together for 1 minute to combine. I prefer to keep the cooking time short for the zucchini noodles so they stay tender and don't release too much liquid that would dilute the sauce.
5. Divide the zucchini noodles and shrimp among serving bowls or plates, pour the pan sauce over the top, and finish with freshly grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while the dish is still warm.