Garlic Butter Shrimp with Zucchini Noodles

by 30MinuteMeals
Prep: 15m
Cook: 15m
seafood
Garlic Butter Shrimp with Zucchini Noodles - Image

Sign in to see ingredients

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Ingredients
Servings:4
4tbspunsalted butter
4garlic
3zucchini
salt and pepper
1shallot
1lbshrimp
2tsplemon zest
2tbspparsley
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Prep

    Spiralize the zucchini into noodles. Mince 4 cloves of garlic and the shallot. If your shrimp aren't already peeled and deveined, do that now, then pat them dry so they sear instead of steam.

  1. 2

    Cook the zucchini noodles

    Melt 1 tablespoon of the butter in a large skillet over medium heat. Add half the garlic and cook until fragrant, about 1 minute. Add the zucchini noodles and toss just until tender, 2 to 3 minutes. Season with salt and pepper, pull them out of the pan, and keep them warm. Don't push past 3 minutes or they turn to water.

  2. 3

    Cook the shrimp

    Melt the remaining 3 tablespoons butter in the same skillet. Add the rest of the garlic and the minced shallot and cook until fragrant, about 2 minutes. Add the shrimp, season with salt and pepper, and cook, stirring occasionally, until pink and just cooked through, 3 to 4 minutes. Don't walk away here, shrimp go from done to rubber fast.

  3. 4

    Finish and serve

    Stir the lemon zest and chopped parsley into the shrimp. Spoon the shrimp and all that garlic butter over the zucchini noodles and serve right away.

Sign in to see all instructions

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Garlic Butter Shrimp with Zucchini Noodles

Created by: 30MinuteMeals

Prep Time: 15m
Cook Time: 15m
Servings: 4

Ingredients

  • 4 tbsp unsalted butter
  • 4 garlic
  • 3 zucchini
  • salt and pepper
  • 1 shallot
  • 1 lb shrimp
  • 2 tsp lemon zest
  • 2 tbsp parsley

Instructions

  1. PrepSpiralize the zucchini into noodles. Mince 4 cloves of garlic and the shallot. If your shrimp aren't already peeled and deveined, do that now, then pat them dry so they sear instead of steam.
  2. Cook the zucchini noodlesMelt 1 tablespoon of the butter in a large skillet over medium heat. Add half the garlic and cook until fragrant, about 1 minute. Add the zucchini noodles and toss just until tender, 2 to 3 minutes. Season with salt and pepper, pull them out of the pan, and keep them warm. Don't push past 3 minutes or they turn to water.
  3. Cook the shrimpMelt the remaining 3 tablespoons butter in the same skillet. Add the rest of the garlic and the minced shallot and cook until fragrant, about 2 minutes. Add the shrimp, season with salt and pepper, and cook, stirring occasionally, until pink and just cooked through, 3 to 4 minutes. Don't walk away here, shrimp go from done to rubber fast.
  4. Finish and serveStir the lemon zest and chopped parsley into the shrimp. Spoon the shrimp and all that garlic butter over the zucchini noodles and serve right away.

Notes & Tips

Thirty minutes start to finish, and most of that is spiralizing. Two rules: don't overcook the zucchini and don't overcook the shrimp. The zucchini keeps cooking off the heat, so pull it while it still has bite, otherwise you're serving soup. The shrimp need 3 to 4 minutes, pink and curled, that's it. The lemon zest at the end isn't optional, it's what keeps this from tasting like plain buttered noodles. No spiralizer? Grab pre-spiralized zucchini from the produce section or use a julienne peeler. Hold the salt on the zucchini until it's off the heat if you want less water in the pan.