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Keto Lemon Butter Shrimp Pasta (Zucchini Noodles) - Bright, Buttery, and Low-Carb

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Large shrimp (peeled and deveined; 1 to 1.25 pounds)
  • Zucchini (4 medium; spiralized into noodles)
  • Unsalted butter (4 tablespoons)
  • Extra-virgin olive oil (2 tablespoons)
  • Garlic (3–4 cloves, minced)
  • Lemon (1 large; you’ll use zest and juice)
  • Red pepper flakes (optional, to taste)
  • Fresh parsley (2–3 tablespoons, chopped)
  • Parmesan cheese (optional for serving; use a little for garnish)
  • Sea salt and black pepper
  • Paprika (optional, a pinch for shrimp)

Method
 

  1. Prep the zucchini noodles: Spiralize the zucchini into noodles and spread them on a clean kitchen towel. Sprinkle lightly with salt and let sit for 10 minutes. This draws out excess moisture. Gently pat dry before cooking.
  2. Season the shrimp: Pat the shrimp dry. Toss with a pinch of salt, black pepper, and paprika if using. Dry shrimp sear better and won’t steam in the pan.
  3. Warm the pan: Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter.
  4. Sear the shrimp: Add shrimp in a single layer. Cook 1.5–2 minutes per side until just opaque and lightly golden. Remove to a plate. Do not overcook.
  5. Build the sauce: Lower heat to medium. Add remaining olive oil and 2 tablespoons butter to the skillet. Stir in minced garlic and a pinch of red pepper flakes. Cook 30–45 seconds until fragrant, not browned.
  6. Add lemon: Zest the lemon directly into the pan, then squeeze in the juice (about 2–3 tablespoons). Whisk to combine. Taste and season with salt and pepper. If you like it silkier, whisk in the final tablespoon of butter.
  7. Cook the zoodles: Add the dried zucchini noodles to the pan. Toss with tongs for 2–3 minutes, just until they soften slightly but remain crisp. You want them al dente.
  8. Return the shrimp: Add shrimp and any juices back to the skillet. Toss to coat in the lemon butter. Warm through for 30–60 seconds.
  9. Finish and serve: Turn off heat. Stir in chopped parsley. Taste and adjust salt, pepper, and lemon. Plate and top with a light sprinkle of Parmesan if desired.