Ingredients
Equipment
Method
Salt and drain the zucchini noodles
- Place spiralized zucchini in a colander, toss with 1/2 tsp salt, and let drain for 10 minutes to pull out excess moisture. Pat dry with paper towels before cooking so the noodles don’t steam.
Sear the shrimp
- Heat the olive oil and 2 tbsp butter in a large skillet over medium-high heat. Pat shrimp dry, season with salt and black pepper, then sear 1–2 minutes per side until pink and just opaque; transfer to a plate.
Make the lemon garlic sauce
- Lower heat to medium, add the remaining 2 tbsp butter and garlic, and cook for 30 seconds until fragrant but not browned. Stir in red pepper flakes, chicken broth, lemon juice, and lemon zest, then simmer for 2 minutes until slightly reduced.
Warm the noodles
- Add the zucchini noodles to the skillet and toss gently in the sauce for 1–2 minutes until warmed through and barely tender, with a little bite remaining. Keep tossing to coat and prevent sogginess.
Return and finish
- Add shrimp back to the skillet along with any juices and toss for 30–60 seconds until heated through and well coated, until shrimp reach 145°F. Remove from heat, stir in parmesan and parsley, then taste and adjust salt, pepper, and lemon juice for balance.
Serve
- Serve immediately with extra parmesan and lemon wedges, and add more red pepper flakes if you want extra heat. A quick toss right before serving keeps the zucchini noodles bright and tender.
Notes
For best texture, pat the drained zucchini very dry so it doesn’t release water into the sauce. Store leftovers in an airtight container in the refrigerator up to 2 days; reheat gently in a skillet over low heat to avoid overcooking shrimp and softening noodles. Freezing is not recommended because zucchini noodles can turn watery after thawing. Dietary swap: use gluten-free parmesan or a dairy-free hard cheese to make this dairy-free while keeping the lemon-garlic flavor.