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This easy Lemon Shrimp Pasta is made with juicy shrimp, whole-wheat spaghetti, zucchini noodles, fresh garlic, and Parmesan cheese. It’s light, flavorful, and comes together in about 20 minutes. Perfect for a quick and easy weeknight dinner!
I love making shrimp pasta when I need something quick for dinner. Shrimp cooks in just a few minutes, and adding zucchini noodles is an easy way to sneak in some extra veggies. As a mom of five and certified nutrition coach, I’m always looking for simple ways to balance our favorite pasta dishes without sacrificing flavor.
Recipe Overview
Ingredients Needed
Below are the ingredients you will need. Full measurements are found further down in the recipe card.
- Whole wheat spaghetti: Adds fiber and makes the dish more filling. Regular spaghetti works just as well.
- Shrimp: Use raw, peeled, and deveined shrimp. Fresh or frozen shrimp will work.
- Zucchini: Spiralized zucchini adds extra veggies and pairs well with the pasta.
- Garlic: Freshly minced garlic gives the shrimp plenty of flavor.
- Olive oil: Used to sauté the garlic and shrimp.
- Lemons: Both the juice and zest add a fresh, bright flavor.
- Parmesan cheese: Adds a slightly salty, cheesy flavor. Freshly grated Parmesan works best.
- Fresh parsley: Adds freshness and a little color to finish the dish.
How to Make Lemon Shrimp Pasta With Zoodles
Cook the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain.
Cook the shrimp: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Add the shrimp and cook for 2 to 3 minutes per side, or until pink and opaque.
Combine everything: Reduce the heat to low. Add the cooked pasta, zucchini noodles, lemon juice, lemon zest, Parmesan cheese, and parsley. Toss everything together until well combined. Add a little reserved pasta water as needed to loosen the sauce.
Serve: Season with salt and pepper to taste. Serve immediately with extra Parmesan cheese and fresh parsley, if desired.
Recipe Notes and Tips
- Don’t overcook the shrimp. Shrimp cook quickly and can become tough and rubbery if cooked too long.
- Save some pasta water. The starchy water helps the Parmesan coat the pasta. Start with just a few tablespoons and add more only if needed.
- Avoid soggy zucchini noodles. Pat the zoodles dry before adding them to the skillet. They only need a minute or two to warm through.
- Use fresh lemon juice. Freshly squeezed lemon juice gives this pasta the best flavor.
- Grate your own Parmesan. Freshly grated Parmesan melts and mixes into the pasta more easily than packaged shredded cheese.
- You can find zoodles at most grocery stores near the produce section or make your own. Making your own zoodles at home is really easy. Here is a step-by-step process for making zucchini noodles.
Frequently Asked Questions
The lemon juice gives the shrimp extra fresh savory flavors. Totally worth it! It is not mandatory to add lemon juice though if you do not have it. This is optional.
Be sure to pat the zoodles dry with a towel prior to cooking in a recipe. Do not add salt to the pan with the zoodles while cooking and be sure not to overheat the zoodles. Once you overcook the zoodles you will definitely end up with soggy zoodles.
Yes! Frozen shrimp work just as well as fresh shrimp. Thaw them completely and pat them dry before cooking.
No. The zucchini noodles will soften slightly when tossed with the warm pasta and shrimp. If you prefer them softer, cook them in the skillet for 1 to 2 minutes.
Easy Variations
- Use a different pasta: Regular spaghetti, linguine, or angel hair pasta all work well.
- Make it gluten-free: Swap the whole wheat spaghetti for your favorite gluten-free pasta.
- Add more vegetables: Baby spinach, asparagus, or cherry tomatoes would be great additions.
- Make it spicy: Add a pinch of red pepper flakes when cooking the garlic.
- Use only zucchini noodles: Skip the spaghetti and use extra spiralized zucchini for a lower-carb option.
What to Serve With Lemon Garlic Shrimp
- Kale Caesar Salad
- Mediterranean Chopped Salad
- Oven-Roasted Veggies
- Roasted Chickpea and Avocado Salad
- Crockpot Lentil and Mushroom Soup
Storage
- To store: Place leftover shrimp pasta in an airtight container and refrigerate for up to 3 days.
- To reheat: Warm gently in a skillet over low heat with a splash of water or broth to keep the pasta from drying out. Avoid overheating the shrimp.
- To freeze: I don’t recommend freezing this pasta because the zucchini noodles can become watery when thawed.
More Pasta Recipes
- Healthy Chicken Carbonara Pasta
- Italian Pasta Salad
- Spinach and Mushroom Pasta
- Lemon Chicken Pasta Recipe
- Light and Healthy Chicken Alfredo With Zoodles
Thanks so much for being here and cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and a ⭐️ rating below.
Lemon Shrimp Pasta with Zucchini Noodles
Ingredients
- 6 ounces whole-wheat spaghetti pasta
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 pound shrimp, medium-large; peeled; deveined
- 2 zucchini, large; spiralized
- 2 lemons, juice and zest
- ⅓ cup parmesan cheese, ground
- ⅓ cup parsley, chopped
Instructions
- Cook the 6 ounces whole-wheat spaghetti pasta in salted water according to the package instructions. Once the pasta is done, reserve 1 cup of water, then drain.
- Meanwhile, heat the 1 tablespoon olive oil in a large pan over medium heat.
- Add the 4 garlic cloves and sauté for 30 seconds.
- Stir in the 1 pound shrimp and cook for 2-3 minutes, or until just pink and opaque.
- Remove from heat and add the pasta together with the pasta water (start with 1/4 cup at a time), 2 zucchini zoodles, 2 lemons juice and zest, ⅓ cup parmesan cheese, and ⅓ cup parsley.
- Toss to combine and serve immediately. (The zucchini noodles only need to be warmed through and can be cooked briefly if a softer texture is preferred.)
Notes
- You only need to be warmed through and can be cooked briefly if a softer texture is preferred.
- Use fresh or frozen shrimp. Thaw frozen shrimp before cooking.
- Don’t overcook the shrimp, or they will become rubbery.
- Add reserved pasta water a few tablespoons at a time (I start with 1/4 cup usually and add a few more tablespoons later), only as needed.
- Pat zucchini noodles dry to prevent excess moisture.
- For a little heat, add red pepper flakes.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t understand that you say remove from the heat and then add the zucchini zoodles, so that means you do not cook that zoodles?
But then it says “don’t ovekoock the zoodles”.
So How could I possibly overcook them if I added them to the pan away from the fire and served immediately?
For those that would like to cook it a bit more. Some do prefer that
I love trying your recipes! Most have been hits. I’m wondering with this recipe, what is the purpose of adding 1 cup of the pasta water? I found that it was unnecessary and left a lot of water on the bottom of the bowl. Just curious why it’s added?
Thank you!
Melissa