Lemon Garlic Shrimp with Zucchini Pasta

Why Make This Recipe

Zucchini Pasta with Lemon Garlic Shrimp is a light and flavorful dish that’s perfect for a quick weeknight dinner. It’s not only delicious but also healthy, allowing you to enjoy shrimp and veggies in a delightful way. For those who love seafood, this dish is a great way to explore incorporating more seafood into your diet. For inspiration, you can also check out Lemon Garlic Shrimp with Orzo, which offers a similar flavor profile.

How to Make Zucchini Pasta with Lemon Garlic Shrimp

To create this delightful meal, follow these simple steps: You may also find Spicy Creamy Garlic Butter Steak With Pasta useful.

Ingredients

• 2 medium zucchinis, spiralized
• 8 oz shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/4 cup heavy cream or coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes.
4. Stir in the heavy cream or coconut milk, lemon juice, and lemon zest.
5. Add the spiralized zucchini and toss to coat. Cook for another 2-3 minutes until zucchini is tender but still crisp.
6. Serve immediately, garnished with fresh parsley. This dish pairs nicely with Shrimp Scampi with Garlic for those looking for a seafood feast.

How to Serve Zucchini Pasta with Lemon Garlic Shrimp

Serve this dish warm, garnished with fresh parsley for a pop of color. It makes for a great main course and can be accompanied by a side salad. If you love pasta salads, consider making a delightful side like Bacon Pasta Salad with Dill Pickles for an exciting flavor contrast.

How to Store Zucchini Pasta with Lemon Garlic Shrimp

If you have leftovers, store the dish in an airtight container in the refrigerator. It can be kept for up to 2 days. To reheat, simply warm it in a skillet over low heat, stirring occasionally to avoid overcooking the zucchini.

Tips to Make Zucchini Pasta with Lemon Garlic Shrimp

1. Choose firm zucchinis to ensure they hold up well during cooking.
2. For a spicy kick, add red pepper flakes when cooking the shrimp. This will complement the lemon flavor beautifully.
3. Feel free to experiment with other proteins if shrimp isn’t your favorite; chicken or tofu can be great alternatives.

Variation

For a creamy alternative, swap out the olive oil for butter and make this dish richer, using Creamy Garlic Butter Steak Pasta as a base for inspiration on how to integrate creamy sauces effectively.

FAQs

Can I use frozen shrimp?
Yes, frozen shrimp can be used, but make sure to thaw them completely before cooking.

Can I make this dish ahead of time?
While you can prepare individual ingredients ahead of time, it’s best to serve this dish fresh to avoid overcooked zucchini.

What can I substitute for heavy cream?
Coconut milk is an excellent alternative if you’re looking for a dairy-free option. You can also use low-fat yogurt for a lighter version.

Conclusion

Zucchini Pasta with Lemon Garlic Shrimp is a simple yet flavorful recipe that brings together fresh ingredients and quick cooking techniques. If you’re looking for more delicious pasta dishes, the Zucchini Pasta with Lemon Garlic Shrimp recipe by Downshiftology might inspire your next meal. Another fantastic option is the Shrimp Zucchini Pasta from Cooked & Loved for a different take on this classic dish.

Zucchini Pasta with Lemon Garlic Shrimp

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• Author: anna
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Paleo

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Description

A light and flavorful zucchini pasta dish with succulent lemon garlic shrimp, perfect for a quick weeknight dinner.

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Ingredients

Scale 1x2x3x

• 2 medium zucchinis, spiralized
• 8 oz shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/4 cup heavy cream or coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

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Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes.
4. Stir in the heavy cream or coconut milk, lemon juice, and lemon zest.
5. Add the spiralized zucchini and toss to coat. Cook for another 2-3 minutes until zucchini is tender but still crisp.
6. Serve immediately, garnished with fresh parsley.

Notes

For a spicy kick, add red pepper flakes when cooking the shrimp. Store leftovers in an airtight container in the refrigerator for up to 2 days.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 3g
• Sodium: 400mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 150mg

Written by Chef Anna

I'm Anna - a Le Cordon Bleu-trained chef, recipe developer, and the voice behind Chef Johns Gourmet. After a decade in professional kitchens, I now spend my mornings testing recipes and my afternoons writing them down so you can make them perfectly in your own kitchen. Every one of the 1,100+ recipes on this site has been personally cooked, tasted, and refined. I write like I'm standing next to you, walking you through every step. Simple recipes. Bold flavors. Made for real kitchens.