Sautéed Shrimp and Zucchini Noodles with Lemon Garlic Butter

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

Light and refreshing sautéed shrimp tossed with zucchini noodles in a bright lemon garlic butter sauce, perfect for a healthy and quick dinner. This seafood-inspired low carb (low carb) ready in about 25 minutes pairs peeled and deveined shrimp, olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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: 15 min Serves 3 Seafood cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat. Add 12 oz peeled shrimp seasoned with 1/2 tsp salt and 1/4 tsp black pepper, sautéing for 2-3 minutes per side until pink and opaque.
  2. Step 2: Remove shrimp from skillet and set aside. Lower heat to medium, add 3 tbsp unsalted butter and 4 minced garlic cloves, cooking for 1 minute until fragrant.
  3. Step 3: Add 3 spiralized zucchini noodles, 2 tbsp fresh lemon juice, and 1/4 tsp red pepper flakes to the skillet. Toss and cook for 2-3 minutes until noodles soften but remain slightly crisp.
  4. Step 4: Return shrimp to the skillet, mix well with noodles and sauce, and cook for 1 more minute to combine flavors.
  5. Step 5: Remove from heat, sprinkle 2 tbsp chopped fresh parsley over the dish, and serve immediately.

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Frequently asked questions

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

Total time is about 25 minutes (10 min prep + 15 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 Shrimp and Zucchini Noodles with Lemon Garlic Butter?

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 peeled and deveined shrimp from drying out.

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

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 Shrimp and Zucchini Noodles with Lemon Garlic Butter for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Shrimp and Zucchini Noodles with Lemon Garlic Butter low carb?

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

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