One-Pan Garlic Shrimp and Zucchini Noodles

Okay, so I’ll be honest, I almost called this recipe “Dinner I Made Because I Forgot to Defrost Chicken.” Because that’s literally how it happened. It was a Wednesday, I was tired, and I had shrimp in the freezer and two sad zucchinis staring at me from the crisper drawer. And somehow? One-Pan Garlic Shrimp became the most requested recipe in my house.

No joke. My husband asked me to make it three times in two weeks. My 9-year-old, who normally picks out anything that “looks weird,” ate two helpings. I don’t know what magic is happening in that pan, but I’m not questioning it.

Why One-Pan Garlic Shrimp Is My New Weeknight Religion

Look, I’ve tried a LOT of shrimp recipes. The pioneer woman one pan garlic butter shrimp penne is delicious — I’ve made Ree Drummond’s version and honestly it’s great, but sometimes I want something a little lighter. Less pasta, more… vegetable-y? (Yes that’s a word now.) That’s where the zucchini noodles come in.

This is basically a low-carb take on the one pan garlic butter shrimp idea — kinda like that one pan low carb tuscan garlic shrimp you see everywhere, except I skipped the heavy cream and kept it simple. The garlic butter sauce does ALL the work. You barely have to think.

And the best part? One pan. Seriously. I counted the dishes last night: one pan, one cutting board, one knife, one bowl for the shrimp. That’s it. I practically wept with gratitude.

The Ingredients — Let’s Talk Honestly

Before I give you the list, a few things:

The shrimp: I use large, peeled and deveined shrimp, fresh or frozen (thawed). Don’t buy the tiny ones — they’ll overcook before you blink. I’ve done it. Disaster. Complete disaster.

The zucchini: You can spiralize them yourself (I have a cheap little spiralizer from Amazon, like $12) or buy pre-spiralized zucchini at the store. Either works. If you’re buying pre-made, pat them DRY with paper towels first or your pan will be a watery mess. Trust me on this one.

The garlic: I use WAY more garlic than most recipes call for. I think… no, I know this recipe is better with at least 6 cloves. Some people use 3. Those people are wrong. (Kidding. Kinda.)

Butter vs. olive oil: I do both. A little butter for flavor, a little olive oil so the butter doesn’t burn. Learned that the hard way when I scorched an entire batch because my neighbor knocked on the door at exactly the wrong moment.

Ingredients (Serves 4):

• 1 lb large shrimp, peeled and deveined (fresh or thawed frozen)
• 3 medium zucchinis, spiralized into noodles
• 6 cloves garlic, minced (yes, six — you can do 4 if you’re timid)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• ½ teaspoon red pepper flakes (optional but highly recommended)
• ½ teaspoon smoked paprika
• Salt and black pepper to taste
• Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped
• ¼ cup grated Parmesan (optional — skip for strict low-carb)

How to Make One-Pan Garlic Shrimp with Zucchini Noodles

Oh wait, I almost forgot — pat your shrimp dry before you start. Same as the zucchini. Dry shrimp sear properly. Wet shrimp steam and get rubbery. This is non-negotiable.

Step 1: Season Your Shrimp

Toss the dried shrimp in a bowl with smoked paprika, salt, pepper, and a tiny drizzle of olive oil. Just enough to coat. Set aside.

Step 2: Heat the Pan

Get a large skillet (I use a 12-inch cast iron — my most prized possession) over medium-high heat. Add your butter and olive oil together. When the butter melts and starts to foam slightly, you’re ready.

Step 3: Sauté the Garlic

Add the minced garlic and red pepper flakes. This is the part where you CANNOT walk away. Garlic goes from perfect to burnt in about 45 seconds. Stir it constantly, about 30–45 seconds, until it smells incredible and turns just barely golden. Please don’t let me burn this again, I think every single time.

Step 4: Cook the Shrimp

Add shrimp in a single layer. Don’t crowd them — if your pan is smaller, do two batches. Cook 2 minutes on one side, flip, cook 1–2 more minutes until they’re pink, curled, and just opaque. Remove shrimp from the pan and set aside on a plate. Don’t leave them in the pan — they’ll keep cooking and get rubbery.

Step 5: Add the Zucchini Noodles

Same pan, same heat. Toss in your spiralized zucchini. Stir quickly and cook for just 2–3 minutes. You want them tender but still with a little bite — they cook FAST. If they release water (they will), let it evaporate for a minute.

Step 6: Bring It All Together

Return the shrimp to the pan. Squeeze lemon juice over everything. Toss gently to combine. Taste for salt. Top with fresh parsley and Parmesan if you’re using it.

Done. Literally done.

Tips From My Many, Many Attempts

Don’t overcook the shrimp. Is it just me or does everyone overcook shrimp? They need like 4 minutes total. Set a timer. Walk away from your phone.

Zucchini noodles release water. This is normal. Don’t panic. Just let it cook off for a minute before adding the shrimp back.

Want it creamier? Add 2–3 tablespoons of cream cheese or heavy cream after the zucchini — it makes a one pan creamy garlic shrimp situation that is absolutely ridiculous in the best way. My sister-in-law Maria does this and honestly I’ve started doing it too on weekends.

Lemon is not optional. Okay, it’s technically optional. But the brightness it adds cuts through all that garlic butter and makes the whole dish pop. Please use it.

Leftovers: Store them separately if you can — shrimp and zucchini both get weird when reheated together. The zucchini especially turns very watery. Best eaten fresh.

Why This Beats Most One-Pan Shrimp Recipes Online

I’ve tried the southern living one pan garlic butter shrimp with orzo, I’ve done the one pan lemon butter garlic shrimp and asparagus version (also great, very similar technique), and I’ve made the creamy garlic orzo with shrimp on a few occasions. All delicious. But when I want something light, fast, and that won’t make me feel like I need a nap immediately after eating, this zucchini noodle version is THE one.

It’s also just stupidly fast. We’re talking 20 minutes start to finish. On a weeknight, that’s everything.

Serving Ideas

• As-is, right from the pan (my preferred method, standing over the stove)
• With crusty bread to mop up the garlic butter sauce
• Over actual pasta if you want (just skip the zucchini or halve it)
• With a simple side salad if you want to feel very healthy and put-together

Anyway. If I can make this on a Wednesday night when I’m half-asleep and forgot to plan dinner, you absolutely can too.

Let me know how yours turns out in the comments — seriously, I read every single one. And if you add something interesting (capers? sun-dried tomatoes?), TELL ME, because I need to know.

Happy cooking! (And may your smoke alarms stay quiet.)