Description
A vibrant, light pasta dish combining succulent shrimp, fresh zucchini, and a garlicky lemon sauce. Quick, colorful, and restaurant-worthy for any occasion.
Ingredients
1 lb large peeled deveined shrimp
3 medium zucchinis
12 oz spaghetti
5 cloves garlic
2 tbsp butter
2 tbsp olive oil
1 cup chicken broth (or vegetable broth)
2 tbsp fresh lemon juice
1 tsp lemon zest
1/2 tsp red pepper flakes
1/2 tsp garlic powder
Salt and black pepper to taste
1/4 cup grated Parmesan (optional)
Instructions
Spiralize zucchinis into noodles or thinly slice into ribbons
Cook pasta in salted boiling water until al dente
Rinse zucchini noodles to remove excess moisture
Heat olive oil and butter in a large pan over medium heat
Cook shrimp with garlic, red pepper flakes, and salt for 3-4 minutes until pink and opaque
Stir in lemon zest, lemon juice, broth, and garlic powder; simmer 2-3 minutes
Toss cooked pasta, zucchini, and shrimp sauce in pan until coated
Season with additional salt and pepper
Serve with Parmesan if desired
Notes
Spiralize zucchini just before cooking to prevent wilting
Swap shrimp with scallops or chickpeas for a vegetarian option
Use vegetable broth for a plant-based version
Store leftovers in an airtight container in the fridge for 2 days
Reheat gently over low heat to preserve sauce consistency
- Prep Time: 15
- Cook Time: 20
- Category: seafood
- Method: Stir-fry/Simmer
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 150mg