Garlic Shrimp with Squash Zoodles

Image of Lauren Dellabella
Rated 5.0 based on 5 customer reviews
Garlic Shrimp with Squash Zoodles
Garlic Shrimp with Squash Zoodles


  • 2 tablespoons unsalted butter or ghee
  • 2 tablespoons olive oil
  • 1 pound large shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1½ cups cherry tomatoes
  • ½ cup white wine (or vegetable broth)
  • 1 large zucchini, spiralized using the 5mm blade
  • 1 large yellow squash, spiralized using the 5mm blade
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons shredded Parmesan cheese


For best results, we recommend using:


  1. Melt butter with olive oil in a large skillet over medium-high heat.
  2. Toss shrimp with garlic in a bowl and season with salt. Saute shrimp in the butter mixture until pink, about 4 minutes. Remove shrimp to a plate and cover to keep warm.
  3. Cook tomatoes in the skillet, shaking pan occasionally, until beginning to burst, about 4 minutes.
  4. Pour the wine into the skillet to deglaze the pan, stirring to scrape browned bits from the cooking surface.
  5. Stir zucchini and yellow squash noodles into the wine mixture; cook, stirring occasionally, until tender-crisp, about 2 minutes.
  6. Stir basil through the noodles. Top the noodles with shrimp and Parmesan cheese to serve.
Mealthy tip:

For a vegetarian dish, omit the shrimp and add another cup of cherry tomatoes to the pan. To make the dish paleo and Whole 30-compliant, make a few easy adjustments. Use ghee instead of butter, vegetable broth in place of the white wine, and omit the cheese.


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Aja A

Aja A says:

Nice summertime dish. Used vegetable broth instead of white wine and still loved the flavors through it. Great option for when I want to taste a carb break.

Image of Marlea Kent

Marlea Kent says:

We loved this recipe! So easy and fast! I didn't have white wine or vegetable broth so I used chicken and it had great flavor!

Image of Janet Gainsley

Janet Gainsley says:

This was so fast and I loved the wine glaze! The crunch is so yummy and my fam loved this.

Image of Jordan Clark

Jordan Clark says:

Probably one of my favorite summer recipes! I always use extra jumbo shrimp, tail removed, and diced roma tomatoes. I use wayyy more than two tablespoons parmesan though. I love to grate fresh cheese on top. So good.

Image of Jenny J

Jenny J says:

We took the shrimp and instead of using zoodles, we did cauliflower rice instead. This was perfect for our weeknight dinner.