# Lemon Garlic Butter Shrimp with Zucchini Noodles 4 portions · US measures · unverified · 10 min publisher preparation · 20 min Lemon Garlic Butter Shrimp with Zucchini Noodles, adapted from Christina Cherrier. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
1 lb Raw medium shrimppeeled and deveined	Cook shrimp 1 min; add garlic/herbs/flakes and cook 1–2 min	Toss zucchini in sauce about 2 min; return shrimp 1 min; garnish parsley
1 tbsp Olive oil
4 clove Garlicfinely chopped
1 tsp Italian seasoning
1 pinch Red pepper flakes
to taste Salt and fresh cracked pepperto taste · Source gives no numeric quantity; use to taste/as garnish as written.
2 tbsp Buttersoftened, divided · Ghee is the source alternative.
2 tbsp Buttersoftened, divided · Ghee is the source alternative.	Simmer butter/lemon/stock/hot sauce 2–3 min
½ count Lemonjuice
¼ cup Chicken or vegetable stockor white wine
to taste Hot sauce of your choiceto taste · we used Sriracha; Source gives no numeric quantity; use to taste/as garnish as written.
4 count Zucchinimedium	Spiralize zucchini
¼ cup Chopped fresh parsleyfor garnish

## Ingredients - 1 lb Raw medium shrimp — peeled and deveined - 4 count Zucchini — medium - 1 tbsp Olive oil - 4 tbsp Butter — softened, divided. Ghee is the source alternative. - 4 clove Garlic — finely chopped - 1 tsp Italian seasoning - 1 pinch Red pepper flakes - ½ count Lemon — juice - ¼ cup Chicken or vegetable stock. or white wine - to taste Hot sauce of your choice — to taste. we used Sriracha; Source gives no numeric quantity; use to taste/as garnish as written. - to taste Salt and fresh cracked pepper — to taste. Source gives no numeric quantity; use to taste/as garnish as written. - ¼ cup Chopped fresh parsley — for garnish ## Equipment - Stovetop - Pans ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Step 1.** Spiralize trimmed zucchini. Heat olive oil with half the butter over medium-high. 2. **Step 2.** Lay shrimp in a single layer and season. Cook 1 minute untouched; add garlic, Italian herbs and chili flakes, then stir and cook another 1–2 minutes. Set shrimp aside. 3. **Step 3.** Add remaining butter, lemon juice, stock and hot sauce. Simmer 2–3 minutes, stirring. 4. **Step 4.** Toss zucchini noodles in the sauce about 2 minutes, reducing excess liquid if needed. Return shrimp and warm 1 minute, then scatter parsley over the dish. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated. Known allergens for these plates: milk, shellfish. Check product labels and cross-contact. ## First-cook checks and limits - Additional lemon-slice garnish in method is unlisted and omitted. - The publisher gives no measured amount for: Hot sauce of your choice, to taste (we used Sriracha). - The publisher gives no measured amount for: Salt and fresh cracked pepper, to taste. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Christina Cherrier. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Christina Cherrier: Lemon Garlic Butter Shrimp with Zucchini Noodles](https://www.eatwell101.com/lemon-garlic-butter-shrimp-with-zucchini-noodles) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-lemon-garlic-butter-shrimp-with-zucchini-noodles/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.