This Garlic Shrimp Bowl with Zucchini Noodles & Lemon Butter Sauce is a healthy, low-carb alternative to traditional pasta dishes. The rich lemon butter sauce, tender shrimp, and crisp zucchini noodles create a flavorful, light meal. This quick and easy recipe is perfect for busy weeknights, offering a nutritious, gluten-free option that's full of flavor and ready in just 30 minutes.
1 pound large shrimp, peeled and deveined
2 medium zucchini, spiralized or julienned into noodles
4 cloves garlic, minced
1/4 cup butter
1/4 cup dry white wine (optional, can substitute with chicken broth)
1/4 cup lemon juice (about 1 large lemon)
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Red pepper flakes (optional, to taste)
Lemon wedges, for serving (optional)
Prepare the Zucchini Noodles: Use a spiralizer or vegetable peeler to create zucchini noodles. Set aside.
Sauté the Garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Cook the Shrimp: Add shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
Make the Lemon Butter Sauce: Add butter to the skillet. Once melted, add white wine (or chicken broth) and lemon juice. Simmer for 1-2 minutes to thicken. Stir in salt, pepper, and red pepper flakes.
Add Zucchini Noodles: Add zucchini noodles to the skillet and toss to coat in the sauce. Cook for 2-3 minutes until tender-crisp.
Combine and Serve: Add shrimp back to the skillet, tossing gently with noodles. Stir in parsley and serve with lemon wedges if desired.
For added flavor, sprinkle grated Parmesan cheese over the dish.
Spice it up with extra red pepper flakes or a dash of hot sauce.
To prevent watery zucchini noodles, avoid overcooking them and serve immediately.