Zucchini Pasta with Lemon Garlic Shrimp

A quick skillet dinner should not require a separate pot of pasta. These shrimp zucchini noodles cook directly in a lemon garlic sauce. I make this after work when dinner needs minimal cleanup. Each serving provides 306 calories and 27 grams of protein.

Why This Works

The shrimp and sauce share one skillet, keeping the cooking process compact. Garlic flavors the shrimp before lemon and butter form the sauce. Removing the shrimp briefly prevents unnecessary cooking during simmering. Returning them at the end brings everything together without prolonged heat.

Zucchini noodles warm quickly because their strands are thin. They need only a short toss to soften slightly. Lemon zest adds citrus flavor without adding more liquid. Parsley finishes the sauce with freshness, while pepper flakes provide adjustable heat.

How It Comes Together

Prepare everything before heating the skillet, since the cooking moves quickly. Spiralize the zucchini, chop the garlic, and measure the sauce ingredients. Zest the lemon before squeezing it. Keep a plate nearby for holding the cooked shrimp.

The supplied timing lists 10 minutes prep and five minutes cooking. Its listed total is 15 minutes. However, the written cooking stages add up to roughly six to eight minutes. Allow extra time for heating the skillet or cooking shrimp in batches.

What You Need

Peeled, deveined shrimp keep preparation shorter than shrimp requiring additional cleaning. Choose firm zucchini with smooth skin. Dry washed zucchini before spiralizing to avoid unnecessary surface moisture.

• 4 medium zucchini
• 1.5 lb raw shrimp (approx 30), peeled and deveined
• 2 tbsp olive oil
• 4 garlic cloves, finely chopped
• 2 tbsp butter or ghee
• 1 lemon (juice and zest)
• 1/4 cup white wine (or chicken broth)
• 1/4 cup chopped parsley
• Pinch of red pepper flakes
• Salt and pepper, to taste

How to Make It

1. Trim the ends of the zucchini and use a spiralizer to create zucchini noodles, then set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer, season with salt and pepper, and cook undisturbed for 1 minute.
3. Add the chopped garlic and cook, stirring the shrimp for 1 to 2 minutes until cooked through, then transfer the shrimp to a plate.
4. Add the butter or ghee, lemon juice, lemon zest, red pepper flakes, and white wine or broth to the pan. Simmer for 2 to 3 minutes while stirring.
5. Stir in the parsley, then add the zucchini noodles and toss for 30 seconds to warm through.
6. Return the shrimp to the pan, stir for 1 minute to combine, and serve immediately.

Keep the zucchini’s time in the skillet brief to preserve some firmness. Use tongs to lift and turn the strands through the sauce. Avoid leaving the finished dish over heat while setting the table.

How to Serve It

Divide the noodles and shrimp evenly between four plates. Spoon the remaining sauce over each portion. Shallow bowls help contain the lemon butter sauce. Serve immediately while the zucchini still has some texture.

Crusty bread works alongside when you want something for the sauce. A tomato salad provides a cool contrast without another cooked component. Cooked rice can make the meal larger if desired. These additions change the nutrition beyond the supplied serving values.

Leftovers and Storage

Refrigerate leftovers for up to three days in a covered, shallow container. Keep the refrigerator at 40°F or below. Refrigerate within two hours of cooking. Expect softer zucchini and some released liquid after storage.

Place one portion in a skillet over medium-low heat. Toss gently for two minutes, then check the temperature. Continue briefly as needed until the leftovers reach 165°F throughout. Stop heating promptly to limit further softening and shrimp toughness.

Quick Notes

A wide skillet makes tossing easier and gives the shrimp more space. Crowding traps moisture and slows cooking. Work in batches when necessary, allowing additional time.

• Remove the cooked shrimp before simmering the sauce to prevent prolonged cooking.
• Avoid cooking zucchini until limp; it continues softening during the final toss.
• Compare frozen shrimp prices per pound, checking whether shells affect the listed weight.
• Buy prepared zucchini noodles when saving preparation time matters more than ingredient cost.
• Cut especially long zucchini strands with kitchen scissors before adding them.
• Choose chicken broth instead of wine using the same listed quantity.
• Pat thawed shrimp dry before cooking to reduce excess moisture in the skillet.

Easy Swaps

Optional substitutions change the original flavor and nutrition. Keep the short zucchini cooking stage when adapting the sauce. Taste after combining, especially when using salted broth.

• Use chicken broth instead of white wine when avoiding alcohol.
• Replace butter or ghee with dairy-free butter for a dairy-free variation.
• Swap parsley for fresh basil for a different herb flavor.
• Omit the red pepper flakes when you prefer no added chili heat.

Zucchini Pasta with Lemon Garlic Shrimp

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Calories: 306

Ingredients Method

Ingredients

  

• 4 medium zucchin i
• 1.5 lb raw shrimp (approx 30), peeled and deveined
• 2 tbsp olive oil
• 4 garlic cloves , finely chopped
• 2 tbsp butter or ghee
• 1 lemon (juice and zest)
• 1/4 cup white wine (or chicken broth)
• 1/4 cup chopped parsley
• Pinch of red pepper flakes
• Salt and pepper, to taste

Method

 

1. Trim the ends of the zucchini and use a spiralizer to create zucchini noodles, then set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer, season with salt and pepper, and cook undisturbed for 1 minute.
3. Add the chopped garlic and cook, stirring the shrimp for 1 to 2 minutes until cooked through, then transfer the shrimp to a plate.
4. Add the butter or ghee, lemon juice, lemon zest, red pepper flakes, and white wine or broth to the pan. Simmer for 2 to 3 minutes while stirring.
5. Stir in the parsley, then add the zucchini noodles and toss for 30 seconds to warm through.
6. Return the shrimp to the pan, stir for 1 minute to combine, and serve immediately.

Common Questions

Can I use frozen shrimp?

Yes, thaw raw shrimp before starting so they cook evenly. Thaw them in the refrigerator, then drain and pat dry. Follow the recipe once they are fully thawed.

What if I do not have a spiralizer?

A julienne peeler can create thin zucchini strands. Prepared zucchini noodles are another option. Wider ribbons cook differently, so watch their texture closely.

Why is there liquid beneath my noodles?

Zucchini naturally releases water as it heats. Long cooking and crowded pans can increase the pooling. Keep the cooking brief and serve promptly with tongs.

Prepare the ingredients first, then keep the zucchini’s cooking time short. Plate immediately so the shrimp stay tender and the noodles retain some bite.

— Emily