Name: Shrimp Zucchini Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 pound shrimp, peeled and deveined (preferably large, juicy, and briny); 2 medium zucchini (thinly sliced on a mandoline); 4 cloves garlic (finely chopped); 1 lemon lemon (zest and juice); 3 tablespoons olive oil (extra virgin preferred); 0.5 cup parmesan cheese (freshly grated); 1/4 teaspoon red pepper flakes (optional for heat); 12 oz pasta (e.g., spaghetti or linguine) (cook until al dente)

This shrimp zucchini pasta is one of those dishes that feels fancy enough to serve to guests but is honestly just thrown together in 20 minutes. I love how it packs a punch of fresh, bright flavors without weighing you down — perfect after a long day when all you want is something light but satisfying. The zucchini keeps it veggie-forward, almost like a blank canvas that soaks up all that garlicky, lemony goodness.

What drew me to this recipe initially was the idea of turning a simple weeknight into something a little more special. I’ve played around with different ingredients, but the combination of juicy shrimp and crisp zucchini in a slightly saucy pasta always hits the right notes. It’s a reminder that good food doesn’t need to be complicated — just fresh, honest, and quick enough to make even on busy nights.

Focusing on how this dish can be a quick, veggie-forward meal that feels indulgent without the heaviness, perfect for busy weeknights when you want fresh flavors but no fuss.

Turning a Quick Weeknight into a Feast

This dish reminds me of summer evenings by the coast, where fresh seafood and crisp vegetables are just what you need after a long day.
I love how the zucchini adds a subtle sweetness that balances the briny shrimp, making every bite feel both light and satisfying.
There’s a rush of pride when I pull this together in under 30 minutes and it tastes like I fussed all afternoon.
Cooking this feels like a little celebration of how simple ingredients can come together so beautifully—no fancy tricks, just honest flavors.

The story behind this recipe

This recipe came together on a night when I was dashing home after work, desperate for something quick but not boring. I had a bunch of zucchini from the farmer’s market and some frozen shrimp that needed using. It struck me how beautifully simple ingredients could turn into something special with just a little attention. That moment of flipping the zucchini slices in the pan, watching them sizzle, made me realize how much I love turning everyday ingredients into a quick, satisfying meal.
The idea of blending fresh, light flavors with a bit of pasta comfort always pulls me back to busy evenings spent trying to keep dinner both simple and flavorful. This dish is my go-to for those nights when I want a little elegance without the fuss, and it’s become a little ritual—chopping zucchini, sautéing shrimp, squeezing lemon—reminding me that good food is often about those small, honest steps.
heading: ‘The story behind this recipe’

Trivia and Origins

This dish has roots in Mediterranean coastal cuisines, where quick, fresh seafood pasta was a staple for fishermen’s families.
The use of zucchini as a pasta substitute became popular in the early 2000s, riding the wave of low-carb and gluten-free trends.
Shrimp, often called ‘prawns’ in many regions, have been a seafood delicacy for centuries, especially in Asian and Latin American cuisines.

Key Ingredients Breakdown

Shrimp: I like mine peeled and deveined—juicy and quick to cook, with a slight briny scent that hints at the sea. Swap for scallops if you want a richer bite, but cook them just as fast.
Zucchini: I slice mine thin on a mandoline until they shimmer like glass. If you prefer a softer bite, salt and sweat them first; for more texture, leave them a little thicker.
Garlic: I smash and finely chop until fragrant, releasing that pungent, nutty aroma that fills the kitchen. Use roasted garlic for a mellow, sweet flavor if you want less punch.
Lemon: I zest and juice to brighten every bite, adding a zing that cuts through the richness. Lime or vinegar can substitute for a different tang—just adjust the acidity.
Olive oil: I drizzle extra virgin for that rich, grassy scent that starts the whole dish. For a nuttier flavor, try toasted sesame oil in small amounts, but keep it subtle.
Parmesan: I sprinkle freshly grated for that salty, umami hit, but nutritional yeast works well if you’re dairy-free—just a different kind of cheesy boost.
Red pepper flakes: I sprinkle sparingly to add a smoky heat that lingers on the tongue. For milder flavor, skip or add a pinch more for a fiery kick.

Spotlight on key ingredients

Shrimp:

I like mine peeled and deveined—juicy and quick to cook, with a slight briny scent that hints at the sea. Swap for scallops if you want a richer bite, but cook them just as fast.
Zucchini: I slice mine thin on a mandoline until they shimmer like glass. If you prefer a softer bite, salt and sweat them first; for more texture, leave them a little thicker.

Zucchini:

I slice mine thin on a mandoline until they shimmer like glass. If you prefer a softer bite, salt and sweat them first; for more texture, leave them a little thicker.
Garlic: I smash and finely chop until fragrant, releasing that pungent, nutty aroma that fills the kitchen. Use roasted garlic for a mellow, sweet flavor if you want less punch.

Notes for ingredient swaps

Seafood: Shrimp work great here, but scallops or firm white fish like cod can be good swaps. Just watch the cooking time—less is more for delicate seafood. For a vegetarian version, try sautéed mushrooms or smoked tofu for that umami punch.
Zucchini: If zucchini feels too watery or you want a different texture, swap in yellow squash or eggplant slices. For a more substantial feel, roasted or grilled zucchini adds smoky depth and a bit more bite.
Garlic: Fresh garlic is best, but roasted garlic offers a mellow, sweet flavor if you prefer less punch. Garlic powder can work in a pinch, just halve the amount to avoid overpowering the dish.
Lemon: Lemon zest and juice lift the dish beautifully, but lime or a splash of vinegar (like white wine or apple cider) can add a bright note if lemons aren’t handy. Just taste and adjust the acidity accordingly.
Olive Oil: Extra virgin olive oil gives richness, but avocado oil or light sesame oil can add different flavor nuances. For dairy-free, skip or reduce oil and rely on the pasta’s starchy water for gloss.
Cheese: Parmesan adds salt and umami, but nutritional yeast or a dairy-free cheese alternative can provide similar cheesy notes without the dairy. Keep in mind, flavor will shift slightly.
Red Pepper Flakes: For milder heat, reduce or skip. For a smoky kick, try chipotle powder or smoked paprika—start small and taste as you go.

Equipment & Tools

Large skillet: Cook and toss ingredients evenly
Chef’s knife: Quick, precise slicing of zucchini and garlic
Mandoline: Thin, uniform zucchini slices
Colander: Drain pasta efficiently
Tongs or spatula: Tossing and turning ingredients in the skillet

Step-by-step guide to Shrimp Zucchini Pasta

Equipment & Tools: Use a large skillet (about 30cm/12 inches) for even heat and enough space to toss everything comfortably. Have a sharp chef’s knife for quick slicing, a mandoline for thin zucchini, and a spatula or tongs for handling the shrimp and zucchini.
Prepare ingredients: Peel and devein the shrimp if not already done. Slice zucchini into thin rounds or half-moons. Mince garlic finely. Zest and juice the lemon. Set everything aside within arm’s reach.
Cook pasta: Bring a large pot of salted water (about 1 tbsp salt per liter) to a boil (100°C/212°F). Cook your pasta until just al dente, about 1 minute less than package instructions (roughly 8 minutes). Drain, reserving a cup of starchy pasta water.
Sauté zucchini: Heat 2 tbsp olive oil over medium heat (about 160°C/320°F). Add zucchini slices, sprinkle with a pinch of salt. Cook, stirring often, until they’re golden around the edges and slightly tender, about 3–4 minutes. Remove and set aside.
Cook shrimp: In the same pan, add a bit more oil if needed. Add shrimp in a single layer. Cook for 1.5–2 minutes per side until pink and opaque, with a slight char. Add minced garlic in the last 30 seconds; cook until fragrant. If garlic burns, turn down heat or add a splash of water.
Combine and sauce: Return zucchini to the pan with shrimp. Add lemon zest, lemon juice, and a splash of reserved pasta water (about ¼ cup). Toss everything together, letting the sauce coat the pasta and ingredients. Adjust with more pasta water if needed for a silky texture.
Final touches: Taste and adjust salt or lemon. If you like heat, sprinkle red pepper flakes now. Finish with a drizzle of good olive oil and freshly grated Parmesan or nutritional yeast if dairy-free. Toss well.
Rest & plate: Let sit off heat for 1–2 minutes. Plate the pasta directly from the pan, garnishing with extra lemon zest or herbs if desired. Serve immediately while it’s fresh and the zucchini still has a slight crunch.

Serve immediately, garnished with extra lemon zest or herbs. Let the dish sit for 1–2 minutes off heat to settle flavors before eating.

How to Know It’s Done

Shrimp turn pink and opaque, with a slight sear and no grey areas.
Zucchini slices are tender but still hold their shape and have a slight shimmer.
Sauce is silky, coats the pasta evenly, and has a bright lemon aroma.