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Overhead view of Garlic Shrimp Zucchini Noodles in white bowls on a black background.
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5 from 8 votes

Shrimp Zucchini Pasta (Easy and Healthy Recipe!)

This Shrimp Zucchini Pasta recipe is perfect for lunch, dinner, or meal prep. It is an easy and healthy recipe that is ready in 20 minutes!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main
Cuisine: American
Keyword: Shrimp Zucchini Pasta
Servings: 4 servings
Calories: 214calories
Author: Alia Kay

Ingredients

  • 2 medium zucchinis
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound large shrimp, shelled and deveined
  • Pinch of salt
  • 1 tablespoon lemon juice
US Customary - Metric

Instructions

  • Spiralize the zucchini using a spiralizer and set aside. Alternatively, you can use a julienne peeler to cut the zucchini into noodles.
  • Heat the olive oil and butter in a large nonstick frying pan over medium heat.
  • Add the garlic and chili flakes. Cook for 1 minute until fragrant.
  • Add the shrimp and a pinch of salt. Cook for 2-3 minutes until the shrimp is pink and opaque.
  • Turn off the heat. Stir in the lemon juice.
  • Add the zucchini noodles and toss to combine. Serve warm.

Notes

  1. Be careful not to overcook your zucchini pasta, because they can get a bit mushy. Remember to turn off the heat before adding the zucchini noodles to the pan and then just toss with tongs to combine.
  2. For best results, I recommend using wild-caught, sustainably-harvested shrimp in this recipe.
  3. Leftovers can be stored in the fridge in an airtight container for up to two days or in the freezer for up to three months.

Nutrition

Calories: 214calories | Carbohydrates: 3g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 300mg | Sodium: 941mg | Potassium: 346mg | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 24.1mg | Calcium: 183mg | Iron: 2.8mg