Sautéed Shrimp with Garlic and White Wine, Zucchini Noodles
Plump shrimp cooked in garlic and white wine, tossed with zucchini noodles for a light, refreshing keto dinner that cooks in minutes. This mediterranean-inspired seafood (low-carb, keto) ready in about 20 minutes pairs Shrimp, Olive oil, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, 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.
Ingredients
- 8 oz Shrimp
- 1 tbsp Olive oil
- 3 cloves Garlic
- 2 tbsp Dry white wine
- 1/2 Lemon
- 2 medium Zucchini
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the 8 oz shrimp and cook for 2 minutes per side until pink and opaque, then remove and set aside.
- Step 2: Add the 3 minced garlic cloves to the skillet and cook for 30 seconds until fragrant. Pour in the 2 tbsp dry white wine and cook for 1 minute until reduced by half, then squeeze the juice of 1/2 lemon over the mixture.
- Step 3: Add the 2 medium spiralized zucchini noodles to the skillet and toss to coat in the sauce, cooking for 2-3 minutes until tender but still crisp.
- Step 4: Return the shrimp to the skillet and cook for 1 minute to heat through. Season with 1/4 tsp salt and 1/8 tsp black pepper, then serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp with Garlic and White Wine, 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 Shrimp with Garlic and White Wine, 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 shrimp from drying out.
Can I substitute ingredients in Sautéed Shrimp with Garlic and White Wine, 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 Shrimp with Garlic and White Wine, Zucchini Noodles for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 with Garlic and White Wine, Zucchini Noodles low-carb?
Yes — this recipe is tagged low-carb, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
