Garlic Shrimp and Asparagus with Zucchini Noodles



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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.

More Shrimp Recipes

Be sure to check out all of the shrimp recipes as well as the full collection of dinner recipes on EBF!

4.35 from 20 votes

Garlic Shrimp and Asparagus over Zucchini Noodle Pasta

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.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 servings


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner
Cuisine: American
Keyword: shrimp and asparagus
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 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. 🙂

  2. 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. 🙂

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

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

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

  6. 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. 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. 🙂

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

  8. 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!

  9. 5 stars
    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.

  10. 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. 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. 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. 🙂

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

  12. 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. 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!!

  13. 4 stars
    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?

    1. 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. 🙂

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

  14. 5 stars
    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 🙂

  15. I am looking forward to making this. Will this work as a lean and green on Optavia or do you know?

    1. Yum! I am so glad you enjoyed this recipe and it turned out great for you, Amy. Thank you for sharing your review & star rating, I really appreciate it!