Garlic Shrimp and Asparagus with Zucchini Noodles

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!

Bowl with zucchini noodles, asparagus and shrimp garnished with lemon and red pepper flakes.

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.

Collage with four images of a pan, the first one with sautéed asparagus, the next one with shrimp added, the next one with zucchini noodles and then a final one with all the ingredients together.

Ingredients Needed:

  • 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.
  • fresh asparagus
  • zucchini – we’re turning the zucchini into zoodles… see my tips below.
  • garlic cloves
  • fresh lemon juice
  • olive oil
  • 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.

White sauté pan with zucchini noodles, asparagus and shrimp topped with red pepper flakes.

How to Make Zucchini Noodles

If you don’t have a spiralizer, I highly recommend getting one. It makes perfect vegetable noodles in no time and costs less than $30. There are soooo many ways to use your spiralizer. I have quite a few recipes including my jerk shrimp and crispy plantain noodles, zucchini noodle lo mein, zucchini noodle salad and this apple slaw.

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.

Bowl with zucchini noodles, asparagus and shrimp garnished with lemon and red pepper flakes.

More Delicious Shrimp Recipes to Try:

Bowl with zucchini noodles, asparagus and shrimp garnished with lemon and red pepper flakes.

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. 

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Bowl with zucchini noodles, asparagus and shrimp garnished with lemon and red pepper flakes.

Garlic Shrimp and Asparagus over Zucchini Noodle Pasta

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Diet: Gluten Free


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
  • ¼1 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


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


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

Keywords: shrimp and asparagus

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Recipe rating

    1. Lily
      February 1, 2021 AT 8:16 pm

      This is my favorite recipe so far! It’s a relatively quick meal and the “sauce” has so much flavor. I wasn’t expecting it to pack such a punch with the minimal ingredients but I was wrong. To be fair, I used the full scoop of Red Pepper.BUT- That’s only bc I am tired of my husband adding hot sauce to everything. He didn’t need to with this meal 🙂

      1. Brittany Mullins
        February 3, 2021 AT 10:29 am

        Woo!! I’m so glad it was a hit!! Thanks for the review, Lily. I so appreciate it. 🙂

    2. Sarah
      September 7, 2020 AT 10:24 pm

      Delicious! I ate it cold the next day and it was good as a cold dish as well!

      1. Brittany Mullins
        September 8, 2020 AT 12:55 pm

        So pumped you enjoyed this recipe, Sarah!! I so appreciate you making it and coming back to leave a comment + star rating. <3

    3. Jennie
      July 11, 2020 AT 7:51 pm

      This was so delicious! Light and low carb but full of flavor. We will definitely make it again.

      1. Brittany Mullins
        July 13, 2020 AT 12:58 pm

        Yay! I’m glad you enjoyed this recipe, Jennie. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    4. Pamela HESTER
      July 8, 2020 AT 5:36 pm

      Where does the 6 grams of sugar come from? Thanking you in advance, Pamm PS My frozen zoodles always come out “mushy”. Is it better to saute them? I steam mine. I have never made zoodles with a fresh veggie. Any suggestions as how to make zoodles al dente?

    5. teresa hale
      July 6, 2020 AT 11:37 am

      kind of a silly question. i almost always use fresh ingredients, BUT i actually have frozen spiral zuchinni and frozen asparagus tips int he freezer right now. should i thaw them in the fridge and cook as you do the fresh ingredients in the recipe? thanks so much! excited to make this.

      1. Brittany Mullins
        July 6, 2020 AT 5:12 pm

        Hey Teresa – You should be able to just throw the frozen asparagus in the pan you might just need to cook it a tad longer. Same goes for the frozen zoodles. I would just throw them into the skillet, but they might need more like 3-5 min to cook. They still shouldn’t take long to cook though! Let me know how this turns out for you!!

    6. Rosalind Gardner
      November 12, 2018 AT 11:13 am

      Made this last night. Simple, fast and delicious! Will definitely make it again.

    7. Catie
      October 30, 2018 AT 7:43 am

      Do you have the nutritional info for this recipe?

      1. Brittany Mullins
        October 30, 2018 AT 10:22 am

        Yes! Just added it for you! 🙂

    8. Antoine
      May 10, 2018 AT 3:38 pm

      Hi! This looks delicious, would you have the nutrition facts?

      1. Brittany Mullins
        May 11, 2018 AT 10:38 am

        I don’t have them for this recipe yet, but I’ll figure it out for you and add it to the recipe!

    9. Syl
      June 15, 2017 AT 12:13 am

      This was easy to make; light and delicious. However, 1 tsp of crushed red pepper made this dish too hot and I like heat. I think 1/4 or 1/2 tsp is enough for the size of this dish.

      1. Brittany Mullins
        June 15, 2017 AT 9:11 am

        Hi Syl! Thanks so much for sharing your thoughts on this. I like things pretty spicy, but this tip will be helpful for others who make the dish! Glad you enjoyed the recipe overall. 🙂

    10. Taylor Kiser
      February 24, 2017 AT 8:05 pm

      Yes, I’m so ready for spring and all the wonderful produce that comes with it! This is a dinner that I’m going to have to make soon. I love all the veggies and the spicy shrimp! Delish!

    11. Keri
      June 26, 2016 AT 6:28 pm

      I made this tonight, and it was delicious! So delicious, in fact, that my veggie-hating husband ate half of it! Thanks for such a great recipe. I’m so excited to make more dishes with zoodles now that I have the spiralizer attachment for my mixer.

    12. Carolyn C.
      June 25, 2016 AT 10:09 pm

      This is an amazing recipe. I’d halve the red pepper, and I’m someone who loves very spicy food. A tsp was a bit overpowering; I cut the effect by adding more lemon juice. I’ll make this often, and it inspired me to order a spiralizer– why pay $6 at the grocery store for the prepared squash!? Thanks for this excellent 5-star dish!

    13. Barbara T
      February 23, 2016 AT 12:58 pm

      Bought an OZO hand held spiralizer. Works for me.. This dish is just incredibe! Followed exactly and will make again and again.

    14. Andrew
      August 2, 2015 AT 10:14 pm

      My wife and I bought the spiralizer you recommended, and tonight was our first experience with it. We thought it would be wise to ease into the experience and tried a half pasta / half zucchini pasta recipe with garlic parmesan sauce. It was awesome! We cooked the pasta, then stir fried the zucchini noodles on the stove top with garlic, olive oil, and crushed red pepper. Probably didn’t need the pasta in retrospect, but it was awesome all around. Easy to use and a delicious way to get in veggies. Thanks for the recommendation!

      1. Brittany Mullins
        August 2, 2015 AT 10:37 pm

        That’s awesome! I’m so glad that you both enjoyed the meal. Doing a mix of regular pasta and zucchini noodles is a great way to ease into the veggie noodles. 🙂

    15. taramdeal
      April 2, 2015 AT 1:50 pm

      This sounds sooo springy and delish! I don’t have a spiralizer, but my Whole Foods sells zoodles!

    16. Kelly
      April 1, 2015 AT 9:23 pm

      When I finally buy a spiralizer, this will be one of the first meals I make!

      1. Brittany Mullins
        April 1, 2015 AT 9:38 pm

        Yippee!! Go get yourself one. 🙂

    17. Arman @ thebigmansworld
      March 31, 2015 AT 11:14 pm

      okay I surrender. The first thing I’m buying when I arrive to the states is a spiraliser. The recipes are just banging!

    18. danicaliforniacooks
      March 31, 2015 AT 4:07 pm

      I’d love to make this, but I wonder what carb I can pair it with so my boyfriend stays satisfied. Thoughts?

    19. amanda
      March 31, 2015 AT 3:41 pm

      I just got my new spiralizer! I’m excited to try it out. My husband is afraid I’m going to make veggies take the place of real pasta. 🙂

    20. Lauren @ The Bikini Experiment
      March 31, 2015 AT 2:21 pm

      A spiralizer is on my list to order! Everyone who has one loves it so much. I’m so excited to try it! Zucchini noodles here I come. 🙂

    21. Dani
      March 31, 2015 AT 12:45 pm

      I am in love with my spiralizer! I think I might even love it more than my Kitchenaid mixer!!!

      1. Brittany Mullins
        March 31, 2015 AT 1:27 pm

        I can totally see why! It’s so useful. 🙂

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