Spoon Simple
Lemon Garlic Butter Shrimp Pasta with Zucchini
A light yet satisfying pasta dish featuring succulent shrimp sautéed in a zesty lemon garlic butter sauce, tossed with tender zucchini noodles and pasta. This quick meal is bursting with fresh flavors.
Prep 20 min
Cook 20 min
Total 40 min
Serves 4
Ingredients
Step 1 — For the Pasta
- 8 oz linguine or spaghetti
- 1 tbsp olive oil
- 1 lb large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup dry white wine or chicken broth
- Juice of 1 lemon
- 4 tbsp unsalted butter
- 2 medium zucchini, spiralized or julienned
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- 1
Cook Pasta
Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain pasta.
- 2
Sauté Shrimp
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink and cooked through. Remove shrimp and set aside.
- 3
Make Sauce
Add minced garlic and red pepper flakes (if using) to the same skillet and cook for 1 minute until fragrant. Pour in white wine (or broth) and lemon juice, scraping up any browned bits. Let simmer for 1 minute.
- 4
Add Butter and Zucchini
Reduce heat to medium-low. Stir in butter until melted. Add the spiralized zucchini and cook for 2-3 minutes, just until slightly tender but still crisp. Season with salt and pepper.
- 5
Combine and Finish
Add the drained pasta, cooked shrimp, and Parmesan cheese to the skillet. Toss to combine. Add a splash of reserved pasta water if needed to create a light sauce. Stir in fresh parsley.
- 6
Serve
Serve immediately, with extra Parmesan and parsley if desired.
Nutrition per serving: 580 cal · 35g protein · 50g carbs · 25g fat · 7g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
