Spicy Garlic Butter Shrimp with Zucchini Noodles

• 1 lb large shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon smoked paprika
• Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped
• Salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• Grated Parmesan cheese, for serving (optional)

Instructions

1. Pat the shrimp dry with paper towels and season with salt, black pepper, and smoked paprika.
2. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
3. Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and crushed red pepper flakes. Sauté for about 1 minute until fragrant, stirring constantly to avoid burning.
4. Add the spiralized zucchini noodles to the skillet and toss gently with the garlic butter sauce. Cook for 2-3 minutes until noodles are slightly softened but still firm (al dente). Avoid overcooking to prevent sogginess.
5. Return the cooked shrimp to the skillet, drizzle with lemon juice, and sprinkle chopped parsley. Toss everything together gently to combine and heat through for 1 minute.
6. Season to taste with additional salt, pepper, or red pepper flakes if desired.
7. Serve immediately, topped with grated Parmesan cheese if using, for an extra savory finish.

Chef tips

• Use a spiralizer or buy pre-spiralized zucchini noodles for convenience.
• Make sure not to overcook zucchini noodles to keep their texture bright and fresh.
• If you prefer milder heat, reduce or omit crushed red pepper flakes.
• Shrimp cooks quickly, so watch closely to avoid rubbery texture.