healthy shrimp pasta recipe
- The Best healthy shrimp pasta recipe
- Light Lemon Garlic Shrimp Pasta with Zucchini Noodles
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Light Lemon Garlic Shrimp Pasta with Zucchini Noodles Works
- ❓ Frequently Asked Questions About Light Lemon Garlic Shrimp Pasta with Zucchini Noodles
The Best healthy shrimp pasta recipe
The health perks are pretty simple too. Shrimp is low in calories but high in omega-3s, and the whole-grain or chickpea pasta adds fiber and extra nutrients. It’s not just a quick meal—it’s a balanced one that doesn’t feel like a chore. Plus, it’s got that bright, zesty kick that makes it feel special, whether you’re serving it for a weeknight or a weekend gathering. My husband and I both love it because it’s simple enough to make from scratch but feels fancy enough to impress when we’re hosting. The kids love how it’s light but still packed with flavor, and honestly, I don’t think I’d ever get tired of it.
Light Lemon Garlic Shrimp Pasta with Zucchini Noodles
A fresh, healthy twist on classic pasta featuring zucchini noodles, tender shrimp, and a bright lemon-garlic sauce. Light on calories but packed with flavor.
🥘Ingredients
- 2 medium zucchinis
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp red pepper flakes (optional)
- 3 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- ½ cup grated Parmesan cheese (optional)
- 1 tbsp fresh parsley, chopped
👨🍳Directions
-
1
Spiralize the zucchinis into noodles. If using a knife, cut into thin strips. Rinse under cold water to remove excess bitterness, then pat dry. -
2
Heat olive oil in a skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Season with garlic powder, red pepper flakes, salt, and pepper. Remove shrimp and set aside. -
3
In the same skillet, sauté garlic in olive oil for 30 seconds until fragrant. Pour in lemon juice and chicken broth, simmering for 2 minutes. Stir in parsley and Parmesan (if using). -
4
Return shrimp to the skillet. Toss zucchini noodles into the sauce, coating evenly. Cook for 2–3 minutes until noodles are tender but still slightly crisp. Serve immediately.
🔧Equipment
- Zucchini spiralizer or large knife
- Medium skillet
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Light Lemon Garlic Shrimp Pasta with Zucchini Noodles Works
❓ Frequently Asked Questions About Light Lemon Garlic Shrimp Pasta with Zucchini Noodles
Can I substitute any of the shrimp for a plant-based alternative?
Yes, you can use a shrimp-free alternative like chickpeas or white beans, but adjust the cooking time to ensure they’re tender. For texture, soak chickpeas overnight and drain well before cooking. If using a store-bought plant-based “shrimp,” check the package for recommended prep instructions to mimic the light, flaky texture of shrimp.
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How do I ensure the garlic and lemon won’t make the pasta too acidic?
Balance the acidity by adding a pinch of sugar or a splash of olive oil to the pasta water before cooking. Also, reserve a small portion of the pasta water before draining—it’ll help neutralize the acidity in the sauce. If you’re using fresh lemon juice, squeeze it gradually into the pan as you stir to avoid overwhelming the flavor.
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What if I don’t have fresh parsley?
Dried parsley works in a pinch, but use half the amount (about 1 teaspoon per cup of pasta). For a stronger flavor, add a pinch of dried oregano or basil alongside it. If you prefer, skip the parsley entirely and finish with a sprinkle of fresh basil or thyme at the end.
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How long should I simmer the shrimp before adding them to the pasta?
Cook the shrimp in the reserved pasta water for about 2–3 minutes until they turn pink and opaque. Overcooking will make them rubbery, so remove them just before the pasta is done so they stay tender. If your shrimp are frozen, thaw them in the fridge first and pat dry before cooking to avoid a watery sauce.
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Can I make this recipe ahead of time?
Yes, but adjust the cooking approach: Assemble the sauce and pasta separately, refrigerate overnight, then reheat the sauce gently before combining with the pasta. If making the sauce ahead, add the shrimp last to prevent overcooking. For best texture, serve the pasta fresh, but store the sauce in an airtight container for up to 3 days.
