Do zucchini and shrimp go together?

Yes. Zucchini has a mild flavor, while shrimp brings a slightly sweet and savory taste. Therefore, they work especially well with garlic, butter, lemon, and fresh herbs.

What pairs well with lemon shrimp pasta?

A green salad, roasted asparagus, broccoli, crusty bread, or rice all pair well with lemon shrimp pasta. However, simple vegetable sides work particularly well when you want to keep dinner light.

Do lemon and zucchini go together?

Yes. Lemon adds fresh acidity that works nicely with mild zucchini. Also, lemon zest adds a fragrant citrus flavor without adding much extra moisture to the zucchini noodles.

What sauce goes well with zucchini pasta?

A light lemon garlic butter sauce works very well with zucchini pasta. In addition, pesto, simple tomato sauce, and herb based sauces can pair nicely with zucchini noodles. For this Zucchini Pasta with Lemon Garlic Shrimp , the lemon garlic sauce works especially well because it coats the noodles without requiring a heavy sauce.

Zucchini Pasta with Lemon Garlic Shrimp : Amazing Recipe

Name: Zucchini Pasta with Lemon Garlic Shrimp : Amazing Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 4 medium zucchini; 1.5 lb raw shrimp, about 30, peeled and deveined; 2 tbsp olive oil; 4 garlic cloves, finely chopped; 2 tbsp butter or ghee; 1 lemon, juice and zest; 1/4 cup white wine or chicken broth; 1/4 cup chopped parsley; Pinch of red pepper flakes; Salt, to taste; Black pepper, to taste

Description

Zucchini Pasta with Lemon Garlic Shrimp is a light, fresh take on shrimp scampi with juicy shrimp, crisp zucchini noodles, garlic, lemon, and a lightly spicy buttery sauce. This gluten-free, grain-free, low-carb dinner comes together in just 15 minutes.

Ingredients

Scale

4 medium zucchini

1.5 lb raw shrimp, about 30, peeled and deveined

2 tbsp olive oil

4 garlic cloves, finely chopped

2 tbsp butter or ghee

1 lemon, juice and zest

1/4 cup white wine or chicken broth

1/4 cup chopped parsley

Pinch of red pepper flakes

Salt, to taste

Black pepper, to taste

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Instructions

1. Trim the zucchini, spiralize it into noodles, and set aside.

2. Heat olive oil in a large pan over medium-high heat. Arrange the shrimp in a single layer, season with salt and pepper, and cook undisturbed for about 1 minute to lightly brown the underside.

3. Add the garlic, stir, and cook the shrimp for another 1 to 2 minutes. Transfer the shrimp to a plate.

4. Add the butter or ghee, lemon juice, lemon zest, red pepper flakes, and white wine or chicken broth to the pan. Simmer while stirring for 2 to 3 minutes.

5. Stir in the chopped parsley.

6. Add the zucchini noodles and toss for about 30 seconds, just until warmed.

7. Return the shrimp to the pan, toss everything together for about 1 minute, and serve immediately.

Notes

Warm the zucchini noodles only briefly rather than fully cooking them. Overcooking quickly makes them soft and watery.

Keeping the heating time short helps preserve a crisp, al dente texture.

Chicken broth can replace white wine for an alcohol-free or Whole30-friendly version.

Because zucchini has a very high water content, this dish does not freeze and reheat well.

Serve immediately so the zucchini noodles stay firm rather than becoming soggy.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Seafood Recipes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 306.2
Sugar: 8.4 g
Sodium: 230.7 mg
Fat: 14.5 g
Saturated Fat: 5 g
Carbohydrates: 12.3 g
Fiber: 3.4 g
Protein: 27.4 g
Cholesterol: 289 mg