Garlic Shrimp Zucchini Noodles

A low-carb swap for pasta night — spiralized zucchini tossed with garlicky shrimp and a squeeze of lemon. Zucchini noodles have a fraction of the carbs of wheat pasta, so this dinner is much gentler on blood sugar.

What You Need

• 4 medium zucchini, spiralized into noodles
• 1 pound shrimp, peeled and deveined
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon butter
• Juice of 1 lemon
• Pinch of red pepper flakes
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Method

1. Pat the shrimp dry and season with salt and pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the shrimp 1–2 minutes per side until pink, then remove and set aside.
3. In the same skillet, add the remaining oil and butter. Add the garlic and red pepper flakes and cook 30 seconds until fragrant.
4. Add the zucchini noodles and toss for 2–3 minutes, just until softened slightly — do not overcook or they turn watery.
5. Return the shrimp to the pan, add the lemon juice, and toss to combine.
6. Garnish with fresh parsley and serve immediately.

Tips & Notes

• Salt the zucchini noodles and let them sit 10 minutes on paper towels before cooking to draw out excess water for a firmer texture.
• Cook noodles just until warmed through — overcooked zucchini releases water and turns the dish soggy.
• Swap shrimp for grilled chicken if preferred.

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