Zucchini Noodles Recipe

This refreshing Zucchini Noodles recipe is made with fresh spiralized zucchini, succulent shrimp, savory garlic, a touch of lemon juice, and fresh parsley. This recipe creates a wonderfully light, flavorful, and healthy dish that comes together in minutes. The result is a perfect low-carb and gluten-free main course that is ideal for a quick weeknight dinner, especially on a warm summer evening in Tunisia. This recipe makes a satisfying meal for two people.

Zucchini Noodles Ingredients

For the Zucchini Noodles:

• 4 medium zucchini
• 1 tbsp olive oil
• 2 cloves garlic, minced

For the Garlic Butter Shrimp:

• 2 tbsp unsalted butter
• 250g (½ lb) large shrimp, peeled and deveined
• 2 cloves garlic, minced
• Pinch of red pepper flakes (optional)
• 3 tbsp dry white wine or vegetable broth
• Juice of ½ lemon
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper to taste

How To Make Zucchini Noodles

1. Prepare the zucchini noodles: Using a spiralizer, create noodles from the zucchini. If you don’t have one, you can use a julienne peeler or a standard vegetable peeler to create thin ribbons. Place the “zoodles” in a colander, sprinkle with a little salt, and let them sit for 20-30 minutes to draw out excess water. Pat them dry with paper towels.
2. Cook the shrimp: In a large skillet, melt the butter over medium-high heat. Add the shrimp in a single layer and season with salt and pepper. Cook for 1-2 minutes per side, until pink and opaque. Add the minced garlic and red pepper flakes (if using) and cook for another 30 seconds until fragrant.
3. Create the sauce: Remove the shrimp from the skillet and set aside. Pour the white wine (or broth) and lemon juice into the same skillet to deglaze the pan. A ‘deglaze’ is a simple technique where you add liquid to a hot pan to lift all the flavorful browned bits off the bottom.
4. Cook the zoodles: Add the 1 tablespoon of olive oil and the other 2 minced garlic cloves to the skillet. Sauté for about 30 seconds. Add the patted-dry zucchini noodles to the skillet.
5. Toss everything together: Cook the zucchini noodles for only 2-3 minutes, tossing them frequently. You want them to be just tender but still have a slight crunch (al dente). Do not overcook them.
6. Combine and serve: Return the cooked shrimp to the skillet. Add the fresh parsley and toss everything to combine. Serve immediately.

Recipe Tips

• Don’t Skip Salting the Zoodles: Salting the zucchini noodles and letting them drain is the most important step to prevent a watery dish. This process, called disgorging, draws out excess moisture.
• Pat Zoodles Dry: After salting and draining, make sure to pat the zucchini noodles thoroughly dry with paper towels or a clean kitchen towel. The drier the noodles, the better the final texture.
• Cook Quickly: The key to perfect zucchini noodles is a very short cooking time. Cook them for just 2-3 minutes over medium-high heat. Any longer and they will release more water and become soft and mushy.
• Prep Ingredients First: This dish comes together very fast. Have all your ingredients (minced garlic, chopped parsley, lemon juice, etc.) prepared and ready to go before you even start cooking.

What To Serve With Zucchini Noodles

These Zucchini Noodles with garlic butter shrimp are a complete meal on their own. However, if you want to add something extra, a side of crusty bread or garlic toast is perfect for soaking up the delicious garlic butter sauce. For a larger meal, a simple side salad with a light vinaigrette or some steamed asparagus would also be excellent companions.

How To Store Zucchini Noodles Leftovers

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. The zucchini will soften upon reheating, but the flavor will still be delicious. Reheat gently in a skillet for 1-2 minutes.
• Freeze: Freezing is not recommended for this dish. Zucchini becomes very mushy and watery after being frozen and thawed, which will ruin the texture of the dish.

Zucchini Noodles Nutrition Facts

Serving Size: ½ of the recipe

• Calories: 385 kcal
• Total Fat: 24g
• Saturated Fat: 10g
• Cholesterol: 195mg
• Sodium: 450mg
• Total Carbohydrate: 14g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 26g

Frequently Asked Questions

• Can I make this dish without shrimp? Yes, absolutely. You can substitute the shrimp with sliced grilled chicken, chickpeas for a vegetarian option, or simply load it up with more vegetables like cherry tomatoes, bell peppers, and spinach.
• I don’t have a spiralizer. What can I use? No problem. You can use a julienne peeler to create thin, spaghetti-like strands. Alternatively, a standard vegetable peeler will create wider, fettuccine-style ribbons. Both work great.
• Why are my zucchini noodles always watery? This is the most common issue. To avoid it, you must salt the noodles and let them drain for at least 20 minutes, pat them completely dry, and then cook them very quickly over high heat. Do not cover the pan while cooking, as this traps steam and creates more water.

Try More Recipes:

• Zucchini Quinoa Cakes Recipe
• Easy Chicken Milanese Recipe
• The Best Stuffed Peppers Recipe