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Fresh Lemon Garlic Shrimp Pasta Recipe With Easy Zucchini Noodles

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A quick, fresh, and flavorful shrimp pasta dish using zucchini noodles, bright lemon, and garlic butter sauce. Perfect for a light, gluten-free dinner ready in under 30 minutes.

Ingredients

Scale
  • 1 pound raw shrimp, peeled and deveined (medium-sized, wild-caught if possible)
  • 4 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil (extra virgin)
  • Juice and zest of 1 large lemon
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 4 medium zucchinis, spiralized into noodles
  • 1 teaspoon olive oil (for sautéing noodles)
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (optional, for garnish)

Instructions

  1. Using a spiralizer, create noodles from the zucchinis. Place them in a colander, sprinkle lightly with salt, and set aside for 10 minutes to draw out excess moisture.
  2. Rinse the shrimp under cold water, then thoroughly pat dry with paper towels.
  3. In a large skillet over medium heat, warm the olive oil and 2 tablespoons of butter until melted and fragrant. Add the minced garlic and cook for 30 seconds to 1 minute, stirring constantly.
  4. Add the shrimp to the skillet in a single layer. Season with salt, pepper, and red pepper flakes if using. Cook for 2-3 minutes on one side until pink and slightly golden, then flip and cook another 2 minutes.
  5. Stir in the lemon juice and zest, then remove the shrimp and sauce from the pan into a small bowl, leaving the pan ready for the noodles.
  6. Add 1 teaspoon olive oil to the same skillet over medium-high heat. Add the zucchini noodles and toss gently for 2-3 minutes until tender but still slightly crisp.
  7. Return the shrimp and lemon garlic sauce to the skillet with the zucchini noodles. Toss gently to combine and heat through for 1-2 minutes. Adjust salt and pepper to taste.
  8. Plate immediately, garnishing with chopped parsley and a light sprinkle of Parmesan cheese if desired. Serve warm.

Notes

If zucchini noodles release too much water during cooking, drain excess liquid to avoid sogginess. Pat shrimp dry before cooking to ensure a good sear. Avoid overcrowding the pan when cooking shrimp. Use fresh garlic for best flavor. For dairy-free, substitute butter with coconut oil or vegan butter and omit Parmesan cheese.

Nutrition

Keywords: shrimp pasta, lemon garlic shrimp, zucchini noodles, low carb, gluten free, quick dinner, healthy seafood, easy weeknight meal

Find it online: https://shimmersnack.com/fresh-lemon-garlic-shrimp-pasta-recipe-with-easy-zucchini-noodles/