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- 1 lb large shrimp, peeled and deveined - 4 medium zucchini, spiralized into zoodles - 3 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon paprika - 1 teaspoon lemon zest - 1 tablespoon lemon juice - 1 teaspoon salt - ½ teaspoon black pepper - Fresh parsley, chopped - Red pepper flakes (for heat) This dish shines with its simple yet flavorful ingredients. You start with large shrimp, which give a juicy bite. Spiralized zucchini, or zoodles, add a fresh crunch, making this meal light and fun. The unsalted butter acts as a rich base, while garlic brings a warm aroma that fills your kitchen. For seasoning, minced garlic is key. It brings a punch of flavor that blends beautifully with shrimp. Paprika adds a gentle warmth, while lemon zest and juice brighten the dish. Salt and black pepper enhance all these flavors. Adding garnishes like fresh parsley gives a pop of color. If you love heat, sprinkle some red pepper flakes on top. This dish is not only tasty but also easy to prepare, making it a great choice for a weeknight meal or a special occasion. - Preheat your oven to 400°F (200°C). - Line a large baking sheet with parchment paper for easy cleanup. - In a medium saucepan, melt 3 tablespoons of butter over medium heat. - Add 4 cloves of minced garlic and sauté for about 1 minute. - Watch the garlic closely to avoid burning it. - Remove the saucepan from the heat. - Stir in 1 teaspoon of paprika, 1 teaspoon of lemon zest, and 1 tablespoon of lemon juice. - Add 1 teaspoon of salt and ½ teaspoon of black pepper. Mix everything well. - In a large bowl, add 1 pound of peeled and deveined shrimp. - Pour the garlic butter mixture over the shrimp and toss to coat. - Spread the coated shrimp on one half of the prepared baking sheet. - On the other half, add 4 medium spiralized zucchini (zoodles). - Drizzle the zoodles with olive oil and season with salt and pepper. Toss gently. - Bake everything in the preheated oven for 10-12 minutes. - Check that the shrimp are pink and cooked through. The zoodles should be tender but firm. To avoid overcooking shrimp, keep a close eye on them. Shrimp cook fast. They turn pink and curl when done. Bake them for just 10-12 minutes. If you see them turning bright pink, they are ready. Remove them right away. For zoodles, you want them firm and not mushy. Spiralize fresh zucchini just before cooking. This helps keep them crisp. When baking, don’t overcrowd them on the sheet. Give them space to cook evenly. Drizzle with olive oil and toss gently to coat. To plate your dish like a pro, start with zoodles in a shallow bowl. Arrange shrimp on top. Use a spoon to drizzle leftover garlic butter from the baking sheet over the shrimp. This adds flavor and looks great. Garnish with fresh parsley for color. For a restaurant-like experience, serve with lemon wedges. This adds a bright touch. You can also sprinkle red pepper flakes for a pop of heat. Want to add more flavor? Try using fresh herbs like basil or cilantro. These can brighten up the dish. You can also add a pinch of cayenne for extra heat. If you want more veggies, consider bell peppers or cherry tomatoes. These can roast well with shrimp. Just add them to the baking sheet with the zoodles. They will soak up all that tasty garlic butter. {{image_2}} You can swap shrimp for chicken or tofu. Chicken should be cut into bite-sized pieces. Tofu can be cubed and pressed to remove excess water. Both options work well with garlic butter. For zoodles, try different pasta options. You can use spaghetti, penne, or whole wheat pasta. This change adds variety and caters to different tastes. To change up the flavor, use different spices. Cumin, chili powder, or Italian herbs give new twists. You could also mix in some fresh basil or dill for a fresh taste. Try creative sauces to drizzle over the dish. A squeeze of lime or a splash of soy sauce adds zing. You can use a store-bought pesto or make your own for extra flavor. If you're short on time, try stove-top cooking. Sauté shrimp and zoodles in a large skillet. Cook shrimp until pink and zoodles until tender for a quick meal. Grilling is another option for a smoky flavor. Skewer shrimp and grill them alongside zoodles. This method enhances the dish's taste and adds a fun outdoor element. To keep your Sheet-Pan Garlic Butter Shrimp and Zoodles fresh, refrigerate them right away. Place leftovers in an airtight container. This helps to lock in flavors and keep them safe. I suggest using glass containers. They do not absorb smells and are easy to clean. When you reheat your dish, aim to keep the shrimp juicy and the zoodles firm. The best way to reheat is in a skillet over low heat. This helps maintain the flavor. Stir gently to mix the shrimp and zoodles. If the zoodles seem dry, add a splash of olive oil or a bit of water. This will help them regain some moisture. You can also cover the pan with a lid for a few minutes. This adds steam and keeps the zoodles tender. Yes, you can freeze this dish! However, it’s best to freeze the shrimp and zoodles separately. This helps keep their textures nice when you thaw them. For shrimp, place them in a freezer bag. Squeeze out air and seal tightly. For zoodles, lay them flat in a container. This makes stacking easier in your freezer. When you're ready to eat, just thaw in the fridge overnight before reheating. How long should I bake the shrimp? Bake the shrimp for 10 to 12 minutes. You want them pink and cooked through. A quick check helps avoid overcooking. Can I use frozen shrimp for this recipe? Yes, you can use frozen shrimp. Just thaw them first. Place them in cold water for about 15 minutes. Pat them dry before cooking. What to do if I don’t have zoodles? If you don't have zoodles, use regular pasta or other veggies. Spiralized carrots or bell peppers work great too. Is this dish low-carb or keto-friendly? Yes, this dish is low-carb and keto-friendly. Zoodles replace traditional pasta, keeping carbs low. Plus, shrimp is high in protein. How can I make it more nutritious? Add more veggies like bell peppers or asparagus. You can also sprinkle some nuts or seeds on top for a crunch and healthy fats. What pairs well with garlic butter shrimp and zoodles? A light salad with lemon vinaigrette pairs well. Also, crusty bread is great to soak up the garlic butter. Ideas for side dishes and drinks to complement the meal Consider a fresh cucumber salad or grilled veggies. For drinks, try a crisp white wine or sparkling water with lemon. This recipe combines shrimp, zoodles, and rich garlic butter to create a tasty meal. Follow the easy steps for a healthy dish that's quick to prepare and fun to enjoy. With tips on cooking shrimp, plating, and variations, you can craft your own version. Remember, you can swap shrimp for chicken or tofu, add spices, or grill for a different touch. Now, cooking and sharing this flavorful dish at home can be both simple and satisfying. Enjoy your culinary adventure!

Sheet-Pan Garlic Butter Shrimp and Zoodles

Savor the deliciousness of a Sheet-Pan Garlic Butter Shrimp and Zoodles meal that's both quick and healthy! In just 20 minutes, you can whip up this colorful dish featuring succulent shrimp, spiralized zucchini, and a mouthwatering garlic butter sauce. Perfect for busy evenings, this recipe is sure to impress. Click to explore the full recipe and bring this tasty dish to your dinner table tonight!
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Ingredients
  

1 lb large shrimp, peeled and deveined

4 medium zucchini, spiralized into zoodles

3 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon paprika

1 teaspoon lemon zest

1 tablespoon lemon juice

1 teaspoon salt

½ teaspoon black pepper

Fresh parsley, chopped (for garnish)

Red pepper flakes (optional, for heat)

Instructions
 

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.

    In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

      Remove the saucepan from the heat and stir in paprika, lemon zest, lemon juice, salt, and black pepper. Mix well to combine all the flavors.

        In a large bowl, add the peeled shrimp and pour the garlic butter mixture over them. Toss until the shrimp are well coated.

          Spread the coated shrimp evenly on one half of the prepared baking sheet.

            Place the spiralized zucchini (zoodles) on the other half of the baking sheet. Drizzle with a little olive oil, and season with salt and pepper. Toss gently to coat.

              Bake in the preheated oven for about 10-12 minutes, or until the shrimp are pink and cooked through, and the zoodles are tender but still slightly firm.

                Remove from the oven and garnish with chopped parsley and a sprinkle of red pepper flakes if desired.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                    - Presentation Tips: Arrange the zoodles in a shallow bowl, top with shrimp, and drizzle some of the leftover garlic butter from the baking sheet over the top. Finish with a sprig of parsley for a fresh touch.