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- 1 lb large shrimp, peeled and deveined - 4 medium zucchini, spiralized into zoodles - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1/2 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - 2 tablespoons lemon juice - 1/4 cup chopped fresh parsley - Grated Parmesan cheese for topping (optional) If you don’t have shrimp, you can use chicken or tofu. Both options work well in this dish. For a dairy-free meal, skip the butter and try olive oil instead. You can also swap the zucchini for summer squash or carrots for a different twist. If you need a gluten-free option, stick with the zoodles; they are naturally gluten-free. In the summer, use fresh, ripe tomatoes for added flavor. Add cherry tomatoes or diced heirloom varieties for a burst of sweetness. In the fall, consider adding spinach or kale for extra nutrients. In winter, try butternut squash zoodles for a hearty feel. You can always mix in seasonal herbs for fresh tastes. First, grab four medium zucchinis. Use a spiralizer to turn them into zoodles. This fun tool makes long, noodle-like strands. Once you have your zoodles, place them in a colander. Let them sit for a bit to drain excess moisture. This step helps keep your dish from getting soggy. Next, heat a large skillet over medium-high heat. Add four tablespoons of unsalted butter. Once the butter melts, toss in four minced garlic cloves and half a teaspoon of red pepper flakes. Stir this mix for about a minute. You want the garlic to smell great without burning. Now, it’s time to add one pound of peeled and deveined shrimp. Season them with salt and pepper. Cook for about 2 to 3 minutes. Watch as they turn pink and opaque. Stir them gently to cook evenly. Now, it’s time to bring everything together. Add the zoodles to the skillet with the shrimp. Mix them well with the garlic butter. Sauté the whole mix for another 2 to 3 minutes. You want the zoodles slightly tender but still crunchy. After that, drizzle two tablespoons of lemon juice over the dish. Toss everything well to combine. Finally, remove the skillet from heat. Stir in a quarter cup of chopped fresh parsley for a burst of color and flavor. Serve the garlic butter shrimp zoodle mix on plates. If you like, top with grated Parmesan cheese for extra taste. Enjoy your quick and easy dinner! To make perfect shrimp, start with large, fresh shrimp. Peel and devein them first. Pat them dry with a paper towel. This helps them sear nicely in the pan. Heat the butter in a skillet over medium-high heat. Add garlic and red pepper flakes for flavor. Cook the shrimp for about 2-3 minutes. They are done when they turn pink and opaque. Do not overcrowd the pan; cook them in batches if needed. Using a spiralizer is easy and fun. Pick firm zucchini without soft spots. Cut off both ends before spiralizing. This makes a good grip. Secure the zucchini in the spiralizer and twist it to create zoodles. After spiralizing, let them drain in a colander. This removes excess moisture and keeps them crunchy. You can use a box grater if you do not have a spiralizer. Just grate the zucchini into thin strands. Garlic is the star of this dish. Use fresh garlic for the best taste. Mince it finely to release its flavor. Sauté it in butter until fragrant, but do not burn it. Fresh herbs like parsley add brightness. Chop them finely before adding to the dish. A squeeze of lemon juice at the end enhances all the flavors. Feel free to adjust the red pepper flakes for heat. {{image_2}} You can swap shrimp for chicken or tofu. Both options work well. For chicken, cut it into small pieces. Cook it in the same butter and garlic mix. This keeps the rich flavor. If you choose tofu, use firm tofu. Press it to remove extra water, then cube it. Sauté it until golden. Both options give a tasty twist. If you want more veggies, try adding bell peppers or spinach. Both add color and crunch. You can also mix in cauliflower rice for a hearty texture. This keeps the dish low-carb and filling. For a different flavor, add mushrooms. They soak up the garlic butter well. Besides lemon juice, you can use lime juice for a zesty kick. A splash of soy sauce adds a savory note. If you enjoy heat, try chili sauce or sriracha. For a creamy twist, mix in a touch of heavy cream. Each option brings its unique flavor, making the dish your own. Store your garlic butter shrimp zoodle in an airtight container. Let the meal cool to room temperature first. This helps keep the zoodles from getting soggy. Place the container in the fridge. Proper storage lets it last for up to three days. To reheat, use a skillet. Heat it over medium heat. Add a splash of water or broth to help with moisture. Toss in the garlic butter shrimp zoodle mix. Stir until warmed through, about 5 minutes. This keeps the zoodles from becoming mushy. You can freeze the shrimp zoodle mix, but the zoodles may lose texture. To freeze, place it in a freezer-safe bag. Squeeze out as much air as possible before sealing. It can last up to two months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat in a skillet to enjoy! Garlic butter shrimp zoodle lasts about 2-3 days in the fridge. Store it in an airtight container. The shrimp may lose some texture but will still taste great. Reheat it gently in a skillet to keep it tasty. Yes, you can use frozen shrimp. Just make sure to thaw them properly first. Place them in cold water for about 15-20 minutes. This way, they cook evenly in the dish. Frozen shrimp work well and save time. You can add many veggies to zoodles. Some great options include bell peppers, carrots, or spinach. These add color and flavor. You can also mix in some cherry tomatoes or mushrooms for extra taste. Feel free to get creative! This blog post covers how to make garlic butter shrimp zoodles. We discussed ingredients, including substitutions and seasonal picks. You learned how to prepare zoodles, cook shrimp, and combine the dish. Helpful tips showed the best ways to cook shrimp and spiralize zucchini. We also explored protein swaps, low-carb options, and storage methods. Cooking this meal can be easy and fun. I hope you try it out and enjoy every bite!

Garlic Butter Shrimp Zoodle 15 Minute Dinner

Savor the deliciousness of Garlic Butter Shrimp Zoodle Delight, a quick and healthy meal that’s packed with flavor! This recipe combines succulent shrimp with fresh zucchini noodles in a rich garlic butter sauce, making it perfect for any occasion. With just a few simple steps, you can whip up this delightful dish in just 15 minutes. Click through to explore the full recipe and impress your taste buds today!
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Ingredients
  

1 lb large shrimp, peeled and deveined

4 medium zucchini, spiralized into zoodles

4 tablespoons unsalted butter

4 cloves garlic, minced

1/2 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

2 tablespoons lemon juice

1/4 cup chopped fresh parsley

Grated Parmesan cheese for topping (optional)

Instructions
 

Prep the Zoodles: Spiralize the zucchini into zoodles using a spiralizer. Set aside in a colander to drain excess moisture while you prepare the shrimp.

    Cook the Shrimp: In a large skillet, melt the butter over medium-high heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant, being careful not to burn the garlic.

      Season the Shrimp: Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes, or until the shrimp turn pink and opaque, stirring occasionally.

        Combine Zoodles: Add the spiralized zucchini noodles to the skillet, mixing them with the shrimp and garlic butter. Sauté everything together for another 2-3 minutes until the zoodles are slightly tender but still have a bit of crunch.

          Finishing Touches: Drizzle the lemon juice over the dish and toss well to combine. Remove from heat and stir in the chopped parsley.

            Serve: Divide the garlic butter shrimp zoodle mix among plates. If desired, sprinkle with grated Parmesan cheese for an added flavor boost.

              Prep Time: 10 min | Total Time: 15 min | Servings: 4