Go Back

Shrimp Zucchini Pasta

This dish features tender shrimp paired with thinly sliced zucchini, cooked together in a single skillet to release zucchini's natural moisture, creating a light, broth-like sauce. The final pasta is coated in this refreshing, watery sauce with smoky shrimp adding richness and flavor, resulting in a bright, clean-tasting meal with a delicate texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb shrimp peeled and deveined
  • 3 medium zucchini preferably yellow squash or zucchini, sliced thin
  • 3 cloves garlic minced finely
  • 2 tablespoons olive oil extra virgin preferred
  • 1 lemon zest and juice
  • 8 oz pasta spaghetti or linguine, cooked al dente
  • Salt and pepper to taste

Equipment

  • Large Skillet
  • Sharp knife
  • Julienne peeler or spiralizer
  • Wooden Spoon
  • Large pot

Method
 

  1. Bring a large pot of salted water to a boil, then cook the pasta until just al dente, about 8 minutes. Drain and set aside, reserving a splash of pasta water.
  2. While the pasta cooks, prepare your zucchini by slicing it very thin using a julienne peeler or spiralizer for best texture. Mince the garlic finely and pat the shrimp dry, seasoning lightly with salt and pepper.
  3. Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once shimmering, add the shrimp in a single layer. Sear for 2-3 minutes per side until they turn pink, smoky, and slightly crispy on the edges. Remove and set aside.
  4. In the same skillet, add the remaining olive oil and toss in the sliced zucchini. Cook for 2-3 minutes, stirring gently, until the zucchini releases its water and it begins to turn translucent and tender.
  5. Add the minced garlic to the zucchini and cook for about 30 seconds until fragrant, stirring constantly. This step infuses the zucchini with a nutty aroma and prepares it for deglazing.
  6. Deglaze the skillet with a splash of the reserved pasta water, scraping up any browned bits from the bottom. Let this simmer for a minute until the zucchini water turns glossy and slightly thickened.
  7. Return the cooked shrimp to the skillet, tossing gently to coat in the zucchini water and garlic mixture. Add the cooked pasta and toss everything together, allowing the flavors to meld for 1-2 minutes over medium heat.
  8. Finish by zesting the lemon over the pasta and squeezing in the juice to brighten the flavors. Taste and adjust seasoning with salt and pepper as needed.
  9. Serve hot directly from the skillet, garnished with extra lemon zest or herbs if desired. Enjoy the bright, broth-like sauce that clings lightly to each strand of pasta, with smoky shrimp adding depth.

Notes

For an extra burst of flavor, sprinkle with fresh herbs like parsley or basil before serving. To keep it dairy-free, omit cheese and enjoy the dish's natural brightness.