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Garlic Shrimp Bowl with Zucchini Noodles & Lemon Butter Sauce

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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.

Ingredients

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)

 

Instructions

  • 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.

Notes

  • 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.