Skillet Shrimp Zucchini Noodles

I gardened ALL day today so I'm literally writing this from my bed and it's....3:30 pm 😴. Let's jump right in because I gotta go chillax. Introducing a new fave dish of mine, skillet shrimp zucchini noodles!

TBH I was not on board with the zoodles thing. I definitely don't have zoodler or whatever you call it. But my grocery store has them already prepped for you and now I buy them allthetime.

But I just can't eat them by themselves...so skillet shrimp zucchini noodles to the rescue! Basically a healthier shrimp scampi that's gluten free and lower on the caloric intake.

Solid win since I still have a sour dough starter hanging out in my fridge. Being choosy about my treats these days!

Oh and by the by, this dish takes a whopping 15 minutes to make.

I shall repeat. 15 minutes! And ONE pan!

So get going already (while I take a nap)! Skillet shrimp zucchini noodle recipe below 👍🏻.

Skillet Shrimp Zucchini Noodles

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5 from 2 reviews

• Author: Aberdeen
• Total Time: 15 minutes
• Yield: Serves 3 to 4 1x

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Description

Done in just 15 minutes, this quick and easy one pan shrimp zoodle recipe is so tasty you won't even miss the pasta!

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Ingredients

Units USM Scale 1x2x3x

• 1 lb medium fresh or frozen raw shrimp, peeled and deveined (thawed if using frozen)
• 1 lb zucchini noodles (zoodles)
• 2 tablespoons butter, divided
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 2 tablespoons white wine
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• ½ teaspoon ground paprika
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh oregano, roughly minced
• 1 tablespoon parsley, roughly chopped
• ⅓ cup chicken broth
• ½ teaspoon coarse salt
• ¼ teaspoon black pepper
• Lemon slices for garnish

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Instructions

1. Melt 1 tablespoon of the butter and 1 tablespoon of the olive oil together in a large skillet over medium high heat.
2. When the butter stops bubbling, add shrimp. Sprinkle with paprika, salt, pepper, and half of the herbs. Cook for 2 minutes. Flip shrimp, add half of the garlic, and cook for another 2 minutes, stirring occasionally, until shrimp is pink and opaque. Remove to a plate.
3. Add the remaining olive oil, butter, chicken broth, and white wine to the pan. Scrape up any browned bits on the bottom of the skillet.
4. Stir in zoodles, remaining garlic, and herbs. Bring to a simmer and cook for 2-3 more minutes, until tender.
5. Add shrimp back to skillet. Stir in lemon juice and zest, cooking for one more minute to warm up shrimp if it has cooled.
6. Remove from heat. Add salt and pepper to taste. Garnish with lemon slices. Serve immediately.

Equipment

Large Skillet

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• Prep Time: 5 minutes
• Cook Time: 10 minutes