Zucchini Pasta with Lemon Garlic Shrimp
Zucchini Pasta with Lemon Garlic Shrimp is a quick low-carb dinner made with spiralized zucchini noodles, juicy shrimp, and a fresh lemon garlic sauce.
Ingredients
- 4 medium zucchini
- 1.5 lb raw shrimp 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 chicken broth
- 1/4 cup chopped parsley
- Pinch of red pepper flakes
- Salt and pepper to taste
Instructions
- Wash the zucchini and trim the ends. Use a spiralizer to turn the zucchini into noodles and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Place shrimp in a single layer in the pan and season with salt and pepper. Cook for about 1 minute without stirring so the bottom develops a slight crisp.
- Add the chopped garlic and stir the shrimp for another 1–2 minutes until cooked through.
- Transfer shrimp to a plate and set aside.
- In the same pan, add butter, lemon juice, lemon zest, red pepper flakes, and chicken broth. Simmer for 2–3 minutes while stirring to combine the flavors.
- Stir in chopped parsley.
- Add the zucchini noodles and toss gently for about 30 seconds to warm them.
- Return the shrimp to the pan and toss everything together for another minute.
- Serve immediately. This Zucchini Pasta with Lemon Garlic Shrimp tastes best fresh from the pan.
Notes
You can replace shrimp with grilled chicken or salmon if preferred.