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Shrimp Zucchini Pasta

This shrimp zucchini pasta combines tender shrimp with thinly sliced zucchini in a bright, lemony garlic sauce. Quick to prepare, it features a light, fresh texture with a hint of saucy richness, perfect for a satisfying weeknight meal. The vibrant ingredients come together in a way that feels both indulgent and wholesome.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

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

Equipment

  • Large skillet
  • Chef's knife
  • Mandoline
  • Colander
  • spatula or tongs

Method
 

  1. Bring a large pot of salted water to a boil and cook your pasta until just al dente, about 1 minute less than package instructions. Drain, reserving ¼ cup of starchy pasta water, and set aside.
  2. While the pasta cooks, thinly slice the zucchini on a mandoline until they shimmer like glass. Set aside.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers and begins to gently bubble. Add the sliced zucchini in a single layer and cook, stirring occasionally, until golden around the edges and slightly tender, about 3–4 minutes. Remove from the skillet and set aside.
  4. In the same skillet, add the remaining 1 tablespoon of olive oil. Once hot, add the shrimp in a single layer. Cook for 1.5–2 minutes per side until pink and opaque, with a slight sear. In the last 30 seconds, add the minced garlic and cook until fragrant, about 30 seconds.
  5. Return the cooked zucchini to the skillet with the shrimp. Zest the lemon directly over the mixture and squeeze in the juice. Add a splash of the reserved pasta water and toss gently to combine, allowing the sauce to coat everything nicely.
  6. Add the cooked pasta directly into the skillet. Toss everything together until well combined, adding more pasta water if needed for a silky, saucy texture.
  7. Sprinkle with red pepper flakes and grated Parmesan cheese. Give everything a final gentle toss to distribute evenly.
  8. Taste and adjust seasoning with a little more lemon juice or salt if desired. Serve immediately, garnished with extra lemon zest or herbs if you like.

Notes

For an extra layer of flavor, sprinkle with fresh herbs like basil or parsley before serving. To make it vegetarian, substitute sautéed mushrooms or smoked tofu for the shrimp.