Zucchini Pasta with Lemon Garlic Shrimp
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
5 mins
-
Total Time
15 mins
-
Servings
4 servings
-
Calories
3062 kcal
-
Course
Main Course
-
Cuisine
American
Zucchini Pasta with Lemon Garlic Shrimp
Description
This recipe transforms zucchini into pasta-like noodles using a spiralizer, providing a fresh vegetable base that retains a crisp texture. Shrimp are sautéed in olive oil with garlic until lightly browned and fragrant, then removed from the pan. Butter, lemon juice, lemon zest, white wine, red pepper flakes, and parsley are added to create a bright, flavorful sauce. The zucchini noodles are briefly tossed in the sauce just to warm them while maintaining firmness. Finally, the shrimp are returned to the pan and combined with the noodles for serving.
The dish is best served immediately to preserve the texture contrasts between the al dente zucchini and juicy shrimp. The lemon and garlic elements offer a fresh and slightly tangy profile, balanced by the buttery sauce and subtle heat from red pepper flakes. This makes for a satisfying light meal or dinner option.
Since zucchini noodles are mostly water, they do not freeze or reheat well, tending to become soggy. It is recommended to prepare and consume this dish fresh. Using a spiralizer ensures uniform noodles which cook evenly and maintain their form when warmed briefly.
Ingredients
- 4 zucchini medium
- 1.5 lb Shrimp approx 30, raw, peeled and deveined
- 2 tbsp olive oil
- 4 garlic finely chopped, cloves
- 2 tbsp butter or ghee
- 1 lemon juice and zest
- 1/4 cup white wine or chicken broth
- 1/4 cup parsley chopped
- pinch red pepper flakes
- salt to taste
- black pepper to taste
Instructions
- Wash and cut the ends of the zucchini. Using a spiralizer, make the zucchini pasta. Then, set aside.
- Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for one minute without stirring, so the bottom side gets a little crispy.
- Add the chopped garlic, then stir the shrimp for another minute or two to cook the other side. Use a large spoon or tongs to remove the shrimp to a plate.
- Add the butter, lemon juice and zest, red pepper flakes and white wine to the pan. Bring to a simmer for 2-3 minutes while stirring.
- Stir in the parsley, then add the zucchini pasta and toss for 30 seconds to warm it up. Add the shrimp back to the pan and stir for another minute. Serve immediately.
Notes
- Heat zucchini noodles only briefly to keep them crisp and prevent sogginess.
- A spiralizer helps produce uniform zucchini noodles for even cooking and texture.
- Due to high water content, this dish does not freeze or reheat well and is best enjoyed fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 3062 kcal
% Daily Value*
| Calories | 306.2kcal | 15% |
| Carbohydrates | 12.3g | 4% |
| Protein | 27.4g | 55% |
| Fat | 14.5g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 289mg | 96% |
| Sodium | 230.7mg | 10% |
| Fiber | 3.4g | 14% |
| Sugar | 8.4g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
