Skillet Garlic Butter Shrimp with Zucchini Noodles

Ever have one of those nights where you’re staring into the fridge, willing a delicious and healthy dinner to magically appear? You want something that feels a little fancy but doesn’t require a mountain of dishes or hours of your time. Well, friend, let me introduce you to your new weeknight hero: Skillet Garlic Butter Shrimp with Zucchini Noodles. It’s the kind of easy meal that comes together in a flash but tastes like you fussed over it. And honestly, isn’t that the dream?

Why You’ll Love This

This dish is the perfect trifecta: it’s incredibly quick, wonderfully healthy, and absolutely packed with flavor. We’re talking tender, juicy shrimp sautéed in a rich, garlicky butter sauce, all tangled up with light and fresh zucchini noodles. It’s a one-pan wonder that means cleanup is a breeze. Plus, it’s naturally low-carb and gluten-free, making it a fantastic healthy dinner idea that the whole family can enjoy. It’s a meal that feels so, so satisfying without weighing you down.

Ingredients You’ll Need

• 1 ½ pounds large shrimp, peeled and deveined – for that perfect, plump bite.
• 4 medium zucchini – to spiralize into our low-carb “noodles.”
• 4 tablespoons butter – the rich, savory base of our sauce.
• 4 cloves garlic, minced – because you can never have too much garlic.
• ½ cup chicken or vegetable broth – adds depth and creates a lovely light sauce.
• 2 tablespoons fresh lemon juice – for a bright, zesty kick.
• 1 teaspoon Italian seasoning – a simple blend for herby flavor.
• ¼ teaspoon red pepper flakes (optional) – just a pinch for a little warmth.
• Salt and black pepper to taste – to make all the flavors pop.
• Fresh parsley, chopped – for a gorgeous, fresh garnish.

Let’s Get Cooking Step by Step

1. First, use a spiralizer to turn your zucchini into noodles. If you don’t have one, a julienne peeler works great too! Set those aside.
2. Pat your shrimp completely dry with a paper towel. This is the secret to getting a nice sear instead of them steaming. Season them generously with salt, pepper, and the Italian seasoning.
3. Heat a large skillet over medium-high heat. Add 2 tablespoons of the butter. Once it’s melted and sizzling, add the shrimp in a single layer. Don’t crowd the pan—cook them in two batches if you need to.
4. Cook the shrimp for about 1-2 minutes per side, until they’re pink and opaque. They cook fast! Transfer them to a clean plate.
5. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Add the minced garlic and red pepper flakes (if using) and cook for just about 30 seconds, until fragrant. Don’t let the garlic burn!
6. Pour in the chicken broth and lemon juice, scraping up all those delicious browned bits from the bottom of the pan. Let it simmer for a minute to reduce slightly.
7. Add your zucchini noodles to the skillet. Toss them in the garlic butter sauce for just 1-2 minutes, until they are slightly softened but still have a bit of a crunch. We’re going for al dente, not mushy!
8. Return the cooked shrimp to the skillet and give everything a good toss to coat it in that amazing sauce and heat the shrimp through. Taste and adjust seasoning if needed.
9. Garnish with plenty of fresh parsley and serve immediately. So good.

Cooking Tips For Perfect Shrimp

• Dry those shrimp! This is the number one tip for avoiding a watery, steamed shrimp situation. A quick pat with a paper towel makes all the difference.
• Don’t overcook your zucchini noodles. They only need a minute or two in the hot skillet to warm up and soften slightly. Any longer and they’ll get soggy.
• Get your pan nice and hot before adding the shrimp. You should hear a sizzle when they hit the butter.
• Honestly, if you’re not a fan of spice, you can totally leave the red pepper flakes out. The dish will still be packed with flavor.
• Have all your ingredients prepped and ready to go before you start cooking. This recipe moves quickly!

Variations & Substitutions

This recipe is wonderfully adaptable. Don’t have zucchini? Yellow squash or even spaghetti squash would work beautifully. For a heartier meal, you can serve the shrimp and sauce over regular pasta or even a bed of rice. If you’re out of fresh garlic, ½ teaspoon of garlic powder can work in a pinch (though fresh is best!). For a dairy-free version, simply swap the butter for a good-quality olive oil or vegan butter. And if shrimp isn’t your thing, try this with scallops or even some diced chicken breast.

Serving Ideas & Pairings

This skillet meal is fantastic all on its own, but it also plays well with others. For a complete dinner, I love serving it with a simple side salad with a light vinaigrette and a slice of crusty bread for soaking up every last drop of that garlic butter sauce. It’s one of those perfect pasta dinner recipes… without the pasta! It also pairs wonderfully with a glass of crisp white wine or a refreshing sparkling water with lemon. It’s an easy healthy dinner that truly feels special.

Storage & Reheating

Leftovers will keep in an airtight container in the refrigerator for up to 2 days. The zucchini noodles will release water as they sit, so they are best enjoyed fresh. To reheat, gently warm them in a skillet over medium-low heat until just heated through. I don’t recommend freezing this dish, as the zucchini noodles will become very mushy upon thawing.

Frequently Asked Questions

• Can I use frozen shrimp? Absolutely! Just make sure to thaw them completely in the refrigerator overnight first. And don’t forget the crucial step of patting them dry before seasoning.
• What’s the best way to make zucchini noodles? A spiralizer is my go-to tool for perfect, long noodles. If you don’t have one, a julienne peeler or even the coarse side of a box grater will work in a pinch for shorter “zoodles.”
• Is this recipe gluten-free? Yes, it is naturally gluten-free! Just double-check that your broth is a certified gluten-free brand if you have a severe sensitivity.
• How can I make this a more filling meal? This is one of my favorite cheap dinners for a family because it’s so easy to bulk up. Stir in a can of rinsed cannellini beans or serve it over a bed of quinoa for extra protein and staying power.