Some dinners feel like they are doing the most, and then you realize it’s just shrimp, zucchini, garlic, lemon, and a pan.
These zucchini noodles with shrimp are light, saucy, and fast enough for the kind of evening where patience left the building around 4 p.m.
The zucchini gets cut into long strips, then the shrimp cooks with olive oil, crushed garlic, lemon juice, white wine, salt, pepper, and parsley.
The best part is how the zoodles soak up the garlicky lemon wine sauce without turning the dish heavy.
This works for low carb dinners, summer lunches, or a quick seafood night.
What Goes In The Pan
How To Make Zucchini Noodles With Shrimp
1. Slice the zucchini into wide planks
Cut the zucchini lengthwise into thin planks.
Keep your knife steady so the strips are close in thickness and cook at the same speed.
2. Cut the zucchini into noodles
Stack the planks and slice them into long thin strips.
They do not need to be perfect, they just need to be thin enough to toss like noodles.
3. Fry the crushed garlic
Heat the olive oil in a pan and add the crushed garlic.
Cook it for just a few seconds so it smells good without browning too much.
4. Add the shrimp and season
Add the shrimp to the garlic oil.
Season with salt and pepper while the shrimp starts turning pink.
5. Add lemon juice
Squeeze in the lemon juice.
Let it hit the hot pan and mix with the garlic oil, because that little hiss is where the sauce starts.
6. Pour in the white wine
Pour the white wine into the pan.
Cook until the shrimp are cooked through and the liquid has turned into a light sauce.
7. Remove the shrimp
Spoon the cooked shrimp out of the pan and set them aside.
Leave the sauce behind for the zucchini noodles.
8. Cook the zucchini noodles
Add the zucchini noodles to the pan.
Cook, stirring occasionally, for 2 minutes.
9. Add parsley and return the shrimp
Sprinkle in the chopped fresh parsley.
Return the shrimp to the pan and toss everything together.
10. Serve the shrimp zoodles
Toss until the shrimp and zucchini noodles are combined.
Plate the noodles with the shrimp tucked over the top and serve while warm.
Tiny Timing Notes
Shrimp cook fast, so pull them once they turn pink and opaque.
Zucchini noodles only need 2 minutes here, which keeps them from becoming watery.
The garlic goes in first, but only for a few seconds because burned garlic is rude.
Serving Mood
This is a full light meal as is.
A little extra lemon on the side is nice if you want a brighter finish.
If you need it more filling, serve it beside plain rice or toasted bread, but the zoodles and shrimp can hold their own.
Common Questions
Can I use spiralized zucchini instead of hand cut strips?
Yes, spiralized zucchini works, just keep the cooking time short so it stays tender and not soggy.
Can I skip the white wine?
You can use a little broth instead, but this version uses white wine and that is what gives the sauce its light tang.
How do I know the shrimp are done?
They should be pink, opaque, and curled, but not tight and rubbery.
Can I make this ahead?
It tastes best fresh, but you can prep the zucchini strips and shrimp ahead so cooking is quick.
Why remove the shrimp before cooking the zoodles?
It keeps the shrimp from overcooking while the zucchini noodles soften in the sauce.
Leftover Plan
Store leftovers in a covered container in the fridge for up to 2 days.
Reheat gently in a skillet so the shrimp stay tender.
If the noodles release water, just spoon off a little liquid before serving.
Zucchini Noodles with Shrimp
Zucchini noodles with shrimp are cooked in olive oil, crushed garlic, lemon juice, white wine, salt, pepper, and fresh parsley for a light low carb dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American / Mediterranean-inspired
- Diet: dairy free, Gluten-Free, Low-Carb
Ingredients
- 16 oz shrimp, peeled and deveined
- 2 oz white wine
- 2 tablespoons lemon juice
- 2 zucchini
- 2 tablespoons olive oil
- 3 garlic cloves, crushed
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped
Instructions
1. Slice zucchini lengthwise into thin planks.
2. Cut the planks into long thin strips.
3. Heat olive oil in a pan and fry crushed garlic for a few seconds.
4. Add shrimp and season with salt and pepper.
5. Add lemon juice and white wine.
6. Cook until the shrimp are cooked through.
7. Remove shrimp from the pan and set aside.
8. Add zucchini noodles to the pan and cook, stirring occasionally, for 2 minutes.
9. Add fresh parsley.
10. Return shrimp to the pan and toss to combine.
11. Serve warm.
Notes
- Do not overcook the zucchini noodles or they can turn watery.
- Remove the shrimp before cooking the zucchini so the shrimp stay tender.
- Use the lemon wine sauce left in the pan to flavor the zucchini noodles.
Check Out More Summer Dinner Ideas!
Avocado Burger With Smoked Salmon and Egg
Thai Beef with Carrot Basil Salad