Skillet Shrimp Zucchini Noodles with lemon in silver all clad skillet over head

Skillet Shrimp Zucchini Noodles

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3-4 1x


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



  • 1┬álb 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┬ácloves garlic, minced
  • 2 tablespoons white wine
  • 1 tablespoon┬álemon zest
  • 2 tablespoons┬álemon juice
  • 1/2 teaspoon ground paprika
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh oregano, roughly minced
  • 1 tablespoon┬áparsley, roughly chopped
  • 1/3 cup chicken broth
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon black pepper
  • Lemon slices for garnish


  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.