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.
Garlic Shrimp and Asparagus over Zucchini Noodle Pasta
4 from 16 votes
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.
¼-1teaspooncrushed red pepper, can omit or use less for less spice
¼teaspoonfreshly ground black pepper
1lb.shrimp, peeled and deveined
2Tablespoonsof fresh lemon juice
2medium 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.