This zucchini pasta with lemon garlic shrimp is one of those recipes you’ll want to keep on repeat. It’s fresh, light, and bursting with flavor, yet comes together in just 15 minutes.
The shrimp are buttery and garlicky, the lemon keeps everything bright, and the zucchini noodles make it feel both wholesome and satisfying.
It’s the kind of easy dinner that looks impressive but couldn’t be simpler to make—perfect for busy nights or when you want something that feels a little special without the effort.
For Zucchini Pasta with Lemon Garlic Shrimp
- Zucchini – spiralized into noodles to create a light, low-carb base that replaces traditional pasta while still feeling filling.
- Shrimp – peeled and deveined shrimp cook quickly and soak up all the lemon-garlic flavor. Medium to large shrimp work best here.
- Olive Oil – used to sear the shrimp and add a subtle richness without overpowering the dish.
- Garlic – finely chopped garlic adds bold, savory flavor and pairs perfectly with the lemon and shrimp.
- Butter or Ghee – brings a silky texture to the sauce and balances the acidity of the lemon.
- Lemon Juice and Zest – this is where the brightness comes from. The juice adds freshness, while the zest deepens the citrus flavor.
- Chicken Broth – helps deglaze the pan and creates a light sauce that ties everything together.
- Parsley – adds a pop of color and fresh, herby flavor right at the end.
- Red Pepper Flakes – just a pinch adds gentle heat without making the dish spicy.
- Salt and Pepper – used to season the shrimp and bring all the flavors into balance.
Easy Yummy Zucchini Pasta with Lemon Garlic Shrimp
Fresh zucchini noodles are lightly warmed and tossed with juicy shrimp in a bright lemon-garlic butter sauce. This quick skillet meal is naturally gluten-free, low in carbs, and full of fresh flavor.
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Servings: 4
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Ingredients
- 4 medium zucchini
- 1.5 lb (about 30) raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 garlic cloves, finely chopped
- 2 tbsp butter or ghee
- 1 lemon, juice and zest
- ¼ cup chicken broth
- ¼ cup chopped parsley
- Pinch of red pepper flakes
- Salt and pepper, to taste
Instructions
- Rinse the zucchini and trim off the ends. Spiralize them into noodles and set aside.
- Place a large skillet over medium-high heat and add the olive oil. Arrange the shrimp in a single layer and season with salt and pepper. Let them cook undisturbed for 1 minute to allow the underside to lightly sear.
- Add the chopped garlic and stir, cooking the shrimp for another 1–2 minutes until opaque on both sides. Transfer the shrimp to a plate and set aside.
- In the same pan, add the butter, lemon juice, lemon zest, red pepper flakes, and chicken broth. Stir and let the mixture simmer for 2–3 minutes.
- Mix in the parsley, then add the zucchini noodles. Toss for about 30 seconds—just long enough to warm them through.
- Return the shrimp to the pan and stir for another minute. Serve right away.
Helpful Notes
- Zucchini noodles are best when barely cooked. Warming them briefly keeps them crisp instead of soft and watery.
- Spiralized zucchini doesn’t freeze well due to its high water content, so this dish is best enjoyed fresh.
- Can I use frozen shrimp?
Yes, frozen shrimp work great. Just make sure they are fully thawed and patted dry before cooking so they sear properly instead of steaming. - How do I keep the zucchini noodles from getting soggy?
Do not overcook them. Zucchini noodles only need about 30 seconds in the pan—just long enough to warm through while staying crisp. - Can I make this dairy-free or Whole30 compliant?
Yes. Use ghee instead of butter for Whole30, or replace the butter with extra olive oil for a dairy-free option. - Can I prep this recipe ahead of time?
Yes. You can spiralize the zucchini, chop the garlic, and prep the lemon juice and zest in advance. Once everything is ready, the dish comes together in just a few minutes.
