Sautéed Garlic Butter Shrimp with Lemon Zucchini Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender shrimp cooked in garlic butter, served over fresh zucchini noodles with a bright lemon finish for a light yet satisfying meal. This general-inspired seafood (low carb, gluten free) ready in about 20 minutes pairs large shrimp, peeled and deveined, unsalted butter, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until melted and shimmering. Add 1 lb peeled and deveined shrimp seasoned with 1 tsp salt and 1/2 tsp black pepper. Sauté for 2-3 minutes until shrimp turn pink and opaque, then remove shrimp to a plate.
  2. Step 2: In the same skillet, add remaining 2 tbsp butter and 5 minced garlic cloves. Sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 3 spiralized medium zucchinis, 3 tbsp lemon juice, and 1/4 tsp red pepper flakes. Toss gently and cook for 2-3 minutes until zucchini noodles are just tender but still slightly crisp.
  4. Step 4: Return the shrimp to the skillet with the zucchini noodles and toss everything together for 1 minute to combine and heat through.
  5. Step 5: Remove from heat and sprinkle with 2 tbsp chopped fresh parsley before serving.

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Frequently asked questions

How long does Sautéed Garlic Butter Shrimp with Lemon Zucchini Noodles take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Garlic Butter Shrimp with Lemon Zucchini Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.

Can I substitute ingredients in Sautéed Garlic Butter Shrimp with Lemon Zucchini Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Garlic Butter Shrimp with Lemon Zucchini Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Garlic Butter Shrimp with Lemon Zucchini Noodles low carb?

Yes — this recipe is tagged low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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