Easy recipe showing how to make zucchini noodles tossed with garlic, butter, Parmesan cheese, and shrimp. This single serving recipe can be ready and on your table in minutes. Low carb and delicious!
Are you a fan of Zoodles? You know, those low carb pasta-looking noodles that aren’t actually…noodles?
I’ll admit I’ve been a huge fan of zucchini noodles ever since I purchased my Spiralizer a few years ago. What’s not to love about “zoodles”? They’re delicious, low carb, easy to make and can replace pasta noodles in just about any pasta recipe. Truth is though, like many new gadgets, my Spiralizer got pushed towards the back of my cabinet and I sort of forgot about it.
A few weeks ago, however, my son purchased a Spiralizer for his girlfriend and sent me pictures of her using it and loving it. Those photos reminded me of the one I had tucked away and inspired me to dust mine off and put it to use again.
I’ve been using my Spiralizer once a week since then and I’m so excited to share one of my favorite zucchini noodle recipes with you today. I’ve made this wonderful Zucchini Noodles With Shrimp several times in the last few weeks and I think you’re going to love it too!
How To Make Zucchini Noodles
You need to start with the zucchini. Choose a medium-sized straight zucchini for best results.
The easiest way to make zucchini noodles is with a Spiralizer. This inexpensive kitchen gadget is the key to cutting your zucchini into long pasta-like strands. To use a Spiralizer, just follow the manufacturer’s easy instructions and there’s no need to even peel your zucchini!
You can also use a julienne vegetable peeler. This handy kitchen tool is priced around $10.
Many mandoline slicers will make noodles and a standard peeler will make wide noodles.
How To Cook Zucchini Noodles
Zucchini is made up mostly of water. Here are are few tips for cooking zucchini noodles well.
Just 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.
Zucchini Noodles Recipe
Sautéeing zucchini noodles in a little bit of butter is my favorite way to prepare them. Just place a skillet over medium-high heat and melt butter in the pan. Add in the zucchini noodles and toss them lightly for about 5 minutes.
In a separate small skillet, melt a tablespoon of butter. Add in 1 or 2 minced cloves of garlic, depending on how much you love garlic and cook until for about 1 minute. Then, add the shrimp and cook until the shrimp is completely cooked through.
Pour the shrimp, along with the butter and garlic into the pan with the zucchini noodles and mix everything together. Top with shredded or grated Parmesan.
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Zucchini Noodles Recipe
- 2 tablespoons butter , divided
- 1 clove garlic , minced
- 3 ounces shrimp , peeled and deveined
- 3 cups zucchini noodles (1 medium zucchini)
- 1/8 teaspoon black pepper
- 1/8 teaspoon kosher salt
- 2 tablespoons shredded Parmesan cheese
- Melt 1 tablespoon of butter in a small skillet placed over medium-high heat. Add the garlic and cook for one minute. Add the shrimp to the pan and cook, stirring frequently, until the flesh is pink and the shrimp is completely cooked, 4-5 minutes. Remove pan from heat and set aside.
- Place the remaining tablespoon of butter in a 10-inch skillet placed over medium-high heat. 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!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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