Lemon Garlic Butter Shrimp with Zoodles
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Looking for a low-carb delicious pasta recipe? Using Zoodles, this lemon garlic butter shrimp is the meal you are craving. Delicious and easy to make, this is a great meal for a weeknight or for entertaining.
Delicious Low Carb Seafood Pasta Recipe
I love shrimp. I also love that when eating healthy, shrimp is a great protein to make meals with. When you make this lemon garlic butter shrimp, you can indulge and enjoy it without guilt. This meal is great for an easy weeknight meal, but it is also good enough to serve when you have guests over for dinner. With this meal, you will never miss the carb-loaded pasta.
Can I make Lemon Garlic Butter Ahead of Time?
While you can make a lemon garlic butter ahead of time to keep on hand, you do not need to do that with this recipe. I like to make lemon garlic butter to store in the refrigerator to use for many recipes, but when I am making this lemon garlic butter sauce, I like to make it right in the pan as I am making the shrimp. That is because I also use oil to keep the burning point of the butter higher. I use the oil for the temperature it lets me cook at and I like the butter for the flavor.
If you are making lemon garlic butter to store in the refrigerator, you will want to make sure to store it in an airtight container. If you are making veggie noodles for another dinner, this lemon garlic sauce tastes great over them.
How to Make Lemon Garlic Butter Sauce
With this lemon garlic butter sauce, you are melting butter and oil together in a saucepan. You will be cooking the shrimp in this lemon garlic butter sauce. As you cook the shrimp in the butter and oil, you will be creating the sauce for this recipe. The sauce gets seasoned more by the seasonings used in the recipe and from the shrimp itself. This creates a delicious lemon garlic butter sauce.
Can I Make this Lemon Garlic Shrimp Pasta with Pasta?
While I call this a pasta dish, it is a low carb pasta dish which means it uses zoodles. Zoodles are usually zucchini noodles or other types of vegetables that are turned into noodles. I like to use zoodles when I am making a low carb meal or when I just want to get some extra veggies into a meal. If you wanted to use real pasta with this meal you can. You will cook the pasta first and then toss into the shrimp and butter sauce.
How to Make Veggie Noodles with Zucchini
When you are making veggie noodles you can make them using many different vegetables. I have seen them made with zucchini, butternut squash, carrots, and sweet potatoes. Basically, you can make these zoodles using any hard vegetable. If you want noodles that resemble spaghetti you will want a spiralizer. This is a simple kitchen gadget that lets you put the vegetables in one end and it cuts it down into noodle-like strands.
You can also cut the vegetables into lasagna type noodles. These you will cut thinly into long wide strips. These are most usually used for making a low carb lasagna.
If you do not want to make the veggie noodles yourself, most grocery stores sell them precut in the produce department or sometimes since they are getting more popular, they can be found in the freezer section.
How to Store Lemon Garlic Shrimp Pasta
When you are done making this recipe, I would not be surprised if there were no leftover. But if you find that there are leftovers, you can save them in the refrigerator for up to 3 days. Make sure to store the shrimp and veggie noodles in an airtight container or freezer bag. This will keep the leftovers from spoiling sooner.
Ingredients in Lemon Garlic Butter Shrimp with Zoodles
- Medium raw shrimp peeled
- Olive oil
- Italian seasoning
- red pepper flakes
- Chicken stock
- Salt and pepper
- Hot sauce
How to Make Lemon Garlic Butter Shrimp with Zoodles
Using a spiralizer, make your own zucchini noodles. You can also purchase pre-made zucchini noodles in the produce department of most grocery stores.
Over medium-high heat, combine 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet.
Once heated, add the peeled raw shrimp in a single layer to the skillet. Let them sit for a full minute without moving them, so that they can get a good sear.
Top them with salt and pepper to taste.
After a minute, toss in the minced garlic, Italian seasoning and red pepper flakes. Stir often until the shrimp are properly cooked. Do not overcook your shrimp, or they will become rubbery. Remove the shrimp to a plate and keep them warm.
In the same skillet melt 2 tablespoons of butter, add the juice from half of a lemon, the chicken stock, and some hot sauce. Simmer the mixture for 3-4 minutes.
Add in the zucchini noodles, and cook for 2 minutes, tossing thoroughly in the sauce.
Add the shrimp back into the skillet to warm them up, and then serve with fresh chopped parsley sprinkled on top.
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Lemon Garlic Butter Shrimp with Zoodles
- 1 lb. Medium raw shrimp peeled
- 1 tbsp. Olive oil
- 4 tbsp. Butter
- 1 tsp. Italian seasoning
- 4 Garlic cloves minced
- Dash of red pepper flakes
- ¼ c. Chicken stock
- Juice from ½ a lemon
- ¼. c . Chopped parsley
- 4 Zucchini
- Salt and pepper to taste
- Hot sauce
- Using a spiralizer, make your own zucchini noodles. You can also purchase pre-made zucchini noodles in the produce department of most grocery stores.
- Over medium-high heat, combine 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet.
- Once heated, add the peeled raw shrimp in a single layer to the skillet. Let them sit for a full minute without moving them, so that they can get a good sear. Top them with salt and pepper to taste.
- After a minute, toss in the minced garlic, Italian seasoning and red pepper flakes. Stir often until the shrimp are properly cooked. Do not overcook your shrimp, or they will become rubbery. Remove the shrimp to a plate and keep them warm.
- In the same skillet melt 2 tablespoons of butter, add the juice from half of a lemon, the chicken stock and some hot sauce. Simmer the mixture for 3-4 minutes.
- Add in the zucchini noodles, and cook for 2 minutes, tossing thoroughly in the sauce.
- Add the shrimp back into the skillet to warm them up, and then serve with fresh chopped parsley sprinkled on top.
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