Go Back
+ servings
zucchini noodles on a plate with shrimp mixed in.
Print Recipe
5 from 7 votes

Zucchini Noodles With Shrimp For One

Healthy, low carb zucchini noodles tossed with garlic and shrimp! This single serving recipe can be on your table in less than 30 minutes. It's so tasty, you won't even miss the pasta.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Dish
Diet: Gluten Free, Low Calorie
Keyword: zoodles, zucchini, zucchini noodles, zucchini noodles with shrimp
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • 2 tablespoons salted butter , divided
  • 1 clove garlic , minced
  • 3 ounces shrimp , peeled and deveined
  • 3 cups zucchini noodles (1 medium zucchini)
  • teaspoon coarsely ground black pepper
  • teaspoon kosher salt
  • 2 tablespoons shredded Parmesan cheese

Instructions

  • Melt 1 tablespoon of butter in a skillet placed over medium-high heat. When the butter melts, add the garlic and cook, stirring occasionally for 30 seconds. Add the shrimp to the pan and cook for 1 -2 minutes. With a fork, flip the shrimp over and cook the other side for an additional 1 - 2 minutes, or until shrimp is pink and opaque. Remove shrimp from the pan to prevent overcooking and place in a clean bowl; cover the bowl.
  • Add the remaining tablespoon of butter to the skillet. When the butter has melted, add the zucchini noodles. Season with black pepper and cook for 3-4 minutes, using pasta tongs to toss occasionally.
  • Remove pan from the heat and pour the shrimp along with the melted butter and garlic over the zucchini noodles and toss. Season with salt and top with Parmesan cheese and toss again.
  • Transfer to a plate and enjoy!

Notes

Expert Tips
Zucchini is made up mostly of water. Here are are few tips for cooking zucchini noodles well:
  • Be sure to remember three things: don't peel, don't salt, and don't overcook the zucchini. If you peel the zucchini, the zoodles become mushy and we want to avoid that.
  • Zucchini noodles also cook very quickly. You want them to have a slight crunch to them, so I recommend cooking them for only about 4-5 minutes, tossing them lightly with pasta tongs until al dente.
  • Finally, don't salt the zucchini while it's cooking. It will cause the water in the zucchini to release and will result in soggy zoodles.

Nutrition

Serving: 1serving | Calories: 405kcal | Carbohydrates: 12g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 800mg | Potassium: 948mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2206IU | Vitamin C: 127mg | Calcium: 209mg | Iron: 3mg

Advertisements will not show up when recipe is printed.