This healthy garlic shrimp and asparagus zucchini noodle pasta takes only 10 ingredients and 20 minutes to whip up! It’s perfect for weeknights.

Whew! How is it already Tuesday? I guess that’s what happens when your weekend is packed with wedding festivities! The past few days were a complete blur filled with family, friends and lots of love as one of my best friends from high school, Jessica, got married in Nags Head. We spent Friday through Sunday with the wedding party in a big beach house and had an absolute blast. The wifi at the beach house wasn’t working so I pretty much disconnected and just enjoyed celebrating the bride and groom! It was awesome.

Such fun times, but I’m happy to be back today with a new recipe to share. It’s actually an updated version of an EBF classic from 2008 which I also reshot the photos for while I was at it. Don’t get me wrong, the recipe is delicious on it’s own and we’ve made it at least a dozen times, but this new spin takes the dish to another level. Plus it’s way more satisfying (and visually appealing) to serve yourself a big bowl of shrimp, asparagus and zucchini noodle pasta rather than a small scoop of shrimp and asparagus spears on a plate.

Before we get too far, can I ask you guys a question? Is it just me or does the thought of fresh spring produce make you giddy?

Gah. I’m so ready for it! Asparagus, artichokes, radishes (especially the bright and lovely Easter radishes), spring onions, garlic, STRAWBERRIES… sooo ready!

I’m also ready for summer produce, but I’ll stop because I don’t want to rush things.

Wanna know what else makes me giddy? My spiralizer! I’ve been making veggie noodles out of just about everything lately. Isaac kinda sorta hates my new obsession. Not because he doesn’t like veggie noodles, but because he thinks the spiralizer (affiliate link) is a pain in the rear to clean. Honestly, I don’t think it’s bad at all. It’s much easier than cleaning up after using a juicer, IMO. You just have to be careful so you don’t cut yourself!

Anyhow, we can have that debate later. Today’s recipe combines too of my favorite things right now: asparagus and zucchini noodles. And shrimp, an old favorite that I eat all.the.time.

The light sauce for the spicy shrimp and asparagus is garlicky, has a little heat from the crushed red pepper and pairs beautifully with the zucchini noodle pasta. I’ve actually never been a huge pasta fan (it’s just so bland) but zucchini pasta is different — it has that fresh veggie flavor and I like the al dente crunch!

Spicy Shrimp and Asparagus over Zucchini Noodle Pasta

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★★★★★

5 from 2 reviews

• Author: Brittany Mullins
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x

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Description

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.

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Scale 1x2x3x

Ingredients

• 1 Tablespoon olive or coconut oil
• 1 lb. sliced asparagus
• 5 garlic cloves, minced
• ½ teaspoon sea salt
• 1 teaspoon crushed red pepper
• 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 parsley, for garnish

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Instructions

1. 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 4 minutes, stirring frequently. Stir in lemon juice. Once shrimp looks cooked through, transfer the mixture to a plate and set aside.
2. 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.

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• Category: Lunch/Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1/2 of recipe
• Calories: 321
• Sugar: 9g
• Fat: 9g
• Saturated Fat: 2g
• Carbohydrates: 23g
• Fiber: 8g
• Protein: 37g
• Cholesterol: 347mg

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 spring weeknight meal that’s light and fresh, yet still delicious and filling.

If you don’t have a spiralizer, I highly recommend getting one. I LOVE mine (in case you couldn’t tell). It only costs about $30 and there are soooo many uses — jerk shrimp and crispy plantain noodles, asiago baked spiralized fries, Asian zucchini noodle stir-fry just to name a few. Heck, I even have a whole Pinterest board filled with spiralizer recipes. 🙂

That said, if you don’t have a spiralizer (affiliate link) and still want to try this recipe, there’s hope! You can make zucchini noodles using a mandoline, julienne slicer or vegetable peeler (affiliate link), it will just take more time.