Creamy Garlic Shrimp Zucchini Noodles

The first time I made zucchini noodles, I was skeptical. Would they really satisfy that pasta craving? But when that garlicky cream sauce hit the tender zucchini strands, something magical happened. Now it is become my go-to when I want something indulgent that will not leave me feeling heavy.

Last Friday, my friend Sarah came over for dinner, still convinced zucchini noodles would be disappointing. I watched her eyes widen after the first bite. She actually asked for seconds and then requested the recipe before she even put on her coat to leave.

Ingredients

• Large shrimp: Peeled and deveined saves so much time, and buying them frozen means you can always have dinner ready to go
• Medium zucchini: Spiralize fresh for the best texture, they hold up better in the sauce than store-bought versions
• Shallot: Milder than onion with a subtle sweetness that balances the garlic perfectly
• Garlic cloves: Fresh minced is non-negotiable here, the flavor builds the entire sauce
• Heavy cream: Creates that luxurious restaurant-style coating, though half-and-half works in a pinch
• Unsalted butter: Used in two stages, first for searing shrimp, then for building the sauce base
• Grated Parmesan: Freshly grated melts into the cream better and adds that nutty depth
• Olive oil: High smoke point makes it perfect for getting a good sear on the shrimp
• Sea salt: Split between seasoning the shrimp and the noodles, it layers the flavor
• Black pepper: Freshly cracked adds a bright contrast to the rich sauce
• Crushed red pepper flakes: Totally optional, but I love the gentle warmth it brings
• Fresh parsley: Adds a pop of color and fresh flavor that cuts through the richness
• Lemon wedges: A squeeze at the end brightens everything and ties the dish together

Instructions

Prep the shrimp:

Pat those beautiful pink shrimp completely dry with paper towels, then sprinkle with ¼ teaspoon salt and black pepper. Water on the surface means they will steam instead of sear.

Sear to perfection:

Heat olive oil and 1 tablespoon butter in your large skillet over medium-high heat until it shimmers. Arrange shrimp in a single uncrowded layer and let them cook undisturbed for 1 to 2 minutes per side until they turn opaque and curl slightly.

Build the base:

Lower heat to medium and add remaining butter with shallot. Sauté for 1 minute until soft, then add garlic and cook just 30 seconds until your kitchen smells amazing. Do not let it brown.

Create the sauce:

Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and red pepper flakes if using, then let it bubble for 2 to 3 minutes until it thickens enough to coat a spoon.

Cook the zucchini:

Add zucchini noodles and remaining salt to the sauce. Toss gently with tongs for 2 to 3 minutes until just tender. They should still have a little bite, not mushy.

Bring it together:

Return shrimp to the pan and toss to coat in that luscious sauce. Let everything warm through for just 30 seconds so the shrimp do not overcook.

Finish and serve:

Sprinkle fresh parsley over the top and serve immediately with lemon wedges on the side. That first squeeze of lemon makes everything sing.

Pin Recipe

This dish saved me during a dinner party once when I realized my gluten-free guest had not eaten properly all day. Seeing her face light up as she ate something so indulgent yet safe for her, that is when this recipe became special.

Making It Your Own

Sometimes I add a splash of dry white wine right after the shallots cook. Let it bubble for a minute until mostly evaporated, then continue with the garlic. It adds such depth and makes the dish feel extra fancy for company.

The Spiralizer Situation

If you do not have a spiralizer, a julienne peeler works beautifully too. The noodles come out flatter, almost like ribbons, but they catch just as much sauce. Honestly, I have even used a regular vegetable peeler for wide fettuccine style noodles in a pinch.

Make Ahead Magic

You can spiralize the zucchini up to 2 days ahead and store it in a sealed container with a paper towel to absorb moisture. The sauce reheats beautifully over low heat with a splash of cream to loosen it up.

• Cook zucchini noodles right before serving, they do not reheat well
• Shrimp can be prepped and stored in the fridge for 1 day
• Keep lemon wedges separate until the moment you serve

Pin Recipe

This is the kind of dinner that makes you forget you are eating vegetables at all. Hope it becomes a weeknight staple in your kitchen too.

Recipe FAQs

→ How do I prevent zucchini noodles from becoming soggy?

Cook zucchini noodles briefly for just 2-3 minutes over medium heat. They should remain tender-crisp with slight crunch. Avoid overcooking as the vegetables release water and turn mushy. Pat spiralized zucchini dry with paper towels before cooking if excess moisture is present.

→ Can I use frozen shrimp instead of fresh?

Yes, frozen shrimp work perfectly for this dish. Thaw completely in the refrigerator overnight or under cold running water for 15 minutes. Pat them very dry with paper towels before seasoning and cooking to ensure proper searing and prevent watery sauce.

→ What substitutions can I make for heavy cream?

Half-and-half creates a lighter sauce while still providing creamy texture. Coconut milk works for dairy-free versions but adds subtle coconut flavor. For the richest consistency, heavy cream remains optimal as it thickens beautifully without separating.

→ How do I know when shrimp are perfectly cooked?

Shrimp are done when they turn completely pink and opaque, curling slightly into C-shapes. This typically takes 1-2 minutes per side over medium-high heat. Avoid overcooking as the shrimp become tough and rubbery. Remove from heat immediately when color changes throughout.

→ Can I make this dish ahead of time?

Prepare components separately in advance: cook shrimp and make sauce, then store refrigerated for up to 1 day. Spiralize zucchini and keep in an airtight container with paper towel to absorb moisture. Reheat sauce gently, cook fresh zucchini noodles, and combine just before serving for best texture.