Zucchini Pasta with Lemon Garlic Shrimp
Tender zucchini noodles tossed in a silky lemon garlic butter sauce with juicy seared shrimp. Ready in 25 minutes, low-carb, and gluten-free.
Ingredients
Zucchini Noodles
- 4 medium zucchini spiralized into noodles
Shrimp & Sauce
- 1.5 lb raw shrimp peeled and deveined, fresh or thawed (~30 pieces)
- 2 tbsp olive oil extra virgin preferred
- 4 garlic cloves finely chopped
- 2 tbsp butter or ghee use ghee for dairy-free
- 1 lemon juice and zest
- 1/4 cup chicken broth good quality
- 1/4 cup fresh parsley chopped, flat-leaf preferred
- 1 pinch red pepper flakes adjust to taste
- salt and black pepper to taste
Instructions
- Wash and trim the zucchini. Spiralize into noodles and place in a colander. Sprinkle lightly with salt and let sit for 5 minutes, then pat dry with paper towels to remove excess moisture.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer — work in batches if needed. Season with salt and pepper and cook undisturbed for 1 minute to build a golden crust.
- Add the chopped garlic, then flip the shrimp and cook for another 1–2 minutes until fully opaque, pink, and lightly golden at the edges. Transfer shrimp to a plate and set aside.
- Keep the pan on the heat. Add butter or ghee and let it melt into the garlic and pan drippings. Pour in the chicken broth, then add the lemon juice, lemon zest, and red pepper flakes. Stir and bring to a gentle simmer.
- Let the sauce simmer for 2–3 minutes, stirring occasionally, until slightly reduced. Stir in the chopped fresh parsley.
- Add the zucchini noodles to the pan and toss gently to coat. Cook for 30 seconds only — just enough to warm through. Return the shrimp to the pan, toss everything together for 1 minute, and serve immediately.
Notes
Pat shrimp completely dry before cooking — moisture prevents searing. Do not overcook zucchini noodles; 30 seconds in the sauce is all they need. No spiralizer? Use a julienne peeler, vegetable peeler, or sharp knife. Swap chicken broth for vegetable or seafood broth if preferred. Leftovers keep refrigerated for up to 2 days; do not freeze.