Lemon Shrimp Pasta with Zucchini Noodles

top view shrimp pasta with zoodles in a pan

5 from 1 vote

Lemon Shrimp Pasta with Zucchini Noodles

This Lemon Shrimp Pasta combines juicy garlic shrimp, whole wheat spaghetti, zucchini noodles, and Parmesan cheese with fresh lemon juice. A light and flavorful dinner that's ready in about 20 minutes!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American, Italian

Diet: Low Fat

Skill Level: Intermediate

Servings: servings

Author: Rena Awada

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