This healthy garlic shrimp and asparagus zucchini noodle pasta requires only 10 ingredients and about 20 minutes to whip up! It’s the perfect weeknight meal.
Would you believe me if I told you this recipe is an EBF classic?! I actually first created this recipe back in 2008 (!!) and have revamped it a few times since then. I’m confident in saying this new version takes the dish to another level. It’s flavorful, satisfying and packed with veggies!
This dish is quickly becoming a weekly staple at our house right now because it takes only one skillet and a few minutes to prepare! It’s a lovely summer weeknight meal that’s light and fresh, yet still delicious and filling. Let’s break down the different components:
Garlic shrimp – This garlic shrimp is so flavorful and perfectly balanced with the freshness of the other ingredients.
Asparagus – I love fresh asparagus when it’s in season! For this recipe, you start by cooking the asparagus in a saucepan and then add the rest of the ingredients. Needless to say, the end result is super flavorful!
Zucchini noodles – If you’ve never made veggie noodles, now is the time to start! I have been obsessed with my spiralizer for ages and zucchini noodles (or zoodles) are one of my fave things to make with it.
Garlic sauce – The light sauce that encompasses all of the ingredients is garlicky, has a little heat from the crushed red pepper and pairs beautifully with the zucchini noodles.
shrimp – look for shrimp that is peeled and deveined already to save time. I get fresh shrimp when possible, but thawed frozen shrimp works great for this dish too.
zucchini – we’re turning the zucchini into zoodles… see my tips below.
fresh lemon juice
crushed red pepper
sea salt and pepper
fresh parsley – this is an optional for garnishing, but I love using fresh herbs to brighten up meals and highly recommend topping this dish with parsley if you have it.
That said, if you don’t have a spiralizer and still want to try this recipe, don’t stress! You can make zucchini noodles using a mandoline, julienne slicer or vegetable peeler, it will just take more time. Another quick and easy option is to buy pre-packaged zucchini noodles from the store. You can find them in the produce section of most grocery stores.
If you try this shrimp and zucchini noodle pasta dish please be sure to leave a comment and star rating below letting me know how it turns out. Your feedback is super helpful for the EBF team and other readers.
This quick and easy dish features garlic shrimp and fresh asparagus sautéed and served over zucchini noodle pasta. Gluten-free, dairy-free and loaded with nutrients, this dish makes for a healthy weeknight meal.
1 Tablespoon olive oil
1 lb. asparagus, trimmed and chopped
5 garlic cloves, minced
½ teaspoon sea salt
¼–1 teaspoon crushed red pepper (can omit or use less for less spice)
¼ teaspoon freshly ground black pepper
1 lb. shrimp, peeled and deveined
2 Tablespoons of fresh lemon juice
2 medium zucchini, spiralized into noodles
fresh chopped parsley, for garnish
Heat oil in a large nonstick skillet over medium heat. Add asparagus, garlic, salt, red pepper and black pepper; cook for 2 minutes, stirring frequently. Add shrimp, and cook for about 4 minutes, stirring frequently. Stir in lemon juice. Once shrimp is pink and cooked through, transfer the mixture to a plate and set aside.
Add zucchini noodles into the same skillet and sauté for 1-2 minutes, add shrimp and asparagus mixture back into the pan. Give it a good stir to combine everything, then remove from heat, top with fresh parsley and serve.
Serving Size:1/2 of recipe
Keywords: shrimp and asparagus
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