Zucchini Pasta with Lemon Garlic Shrimp

Zucchini pasta with lemon garlic shrimp is a delicious, gluten-free (and of course low-carb) version of shrimp scampi and linguini. Traditional pasta is replaced with zucchini noodles (also called zucchini pasta) for a lighter, healthier, more veggie-packed and nutritious meal.

It’s similar to my Garlic Butter Shrimp or Grilled Shrimp recipe, but prepped with zucchini noodles for a complete meal.

Zucchini pasta noodles and shrimp in a saute pan with tongs.

I’m very fortunate to have relatives that live in Alaska. That means fresh, wild-caught seafood sometimes makes it’s way from Alaska all the way down to me in Southern California. And when that happens, oh, it’s glorious and lovely.

Case in point: when my mom was in Alaska a couple of years ago, she brought an entire cooler of fresh seafood home and I was the smarty pants who volunteered to pick her up at the airport. Yep, I’m no dummy. And I was thanked with the beautiful fresh halibut used in my Baked Halibut with Herbed Mayonnaise Crust recipe.

But it was her dozens of bags of fresh shrimp that was the impetus for this recipe several years ago. Because it prompted me to update an old favorite pasta recipe – shrimp scampi and linguini – to make it gluten-free, grain-free, paleo and all around healthy.

Zucchini Pasta with Lemon Garlic Shrimp Recipe Video

The recipe is easy to make, but it always helps to watch a quick tutorial. You can also subscribe to my YouTube Channel for weekly cooking videos.

Making Zucchini Pasta with Shrimp

You guys know I’m a zucchini noodle lover. As in, I make them weekly. So if you haven’t yet watched my video on making zucchini noodles, you should definitely do that. I give tips for cooking zucchini (very important), because no one wants soggy zucchini pasta.

But if you’re new to the world of zucchini as pasta replacement, this Zucchini Pasta with Lemon Garlic Shrimp is a fab place to start. It’s so darn easy.

Zucchini noodles pulled out of pan with tongs.

Zucchini noodles pasta and lemon garlic shrimp on a plate next to a slice of lemon.

All you have to do is spiralize a few zucchini which substitute for the linguine. Then, sauté the shrimp with a little olive oil, garlic, lemon, white wine and parsley.

Whole30 Tip: If you’re doing a Whole30 or if you’re alcohol-free, you could also use chicken broth in place of the white wine.

Once the shrimp have turned pink, add the zucchini pasta back into the pan, gently tossing and cooking ever so slightly (just for a minute or two) until the zucchini pasta is warmed up. And that’s it. A delicious, easy, lemony garlic zucchini and shrimp dish that you’re sure to make again and again.

More Zucchini Noodle Recipes

And if you’re on a zucchini kick, you can’t go wrong with my Baked Zucchini Fries or Paleo Zucchini Bread. Enjoy!

A plate of zucchini pasta noodles and shrimp next to a pan with tongs.

Zucchini noodles on a plate with lemon garlic shrimp.

Zucchini Pasta with Lemon Garlic Shrimp

4.95 from 70 votes
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Servings: 4 servings
Author: Lisa Bryan
Healthy zucchini noodles "zucchini pasta" are tossed with lemon garlic shrimp for an easy, family favorite dinner recipe. It's naturally gluten-free, low carb, and can easily be made Whole30 by replacing the white wine with chicken broth. Watch the recipe video above!


  • 4 medium zucchini
  • 1.5 lb approx 30 raw shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 4 garlic cloves, finely chopped
  • 2 tbsp butter or ghee
  • 1 lemon, juice and zest
  • 1/4 cup white wine, or chicken broth
  • 1/4 cup chopped parsley
  • pinch of red pepper flakes
  • salt and pepper, to taste


  • Wash and cut the ends of the zucchini. Using a spiralizer, make the zucchini pasta. Then, set aside.
  • Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for one minute without stirring, so the bottom side gets a little crispy.
  • Add the chopped garlic, then stir the shrimp for another minute or two to cook the other side. Use a large spoon or tongs to remove the shrimp to a plate.
  • Add the butter, lemon juice and zest, red pepper flakes and white wine to the pan. Bring to a simmer for 2-3 minutes while stirring.
  • Stir in the parsley, then add the zucchini pasta and toss for 30 seconds to warm it up. Add the shrimp back to the pan and stir for another minute. Serve immediately.

Lisa's Tips

  • If you've read my post on How to Make and Cook Zucchini Noodles you know I'm not a fan of cooking zucchini noodles. They become limp and soggy very quickly. So all you want to do is heat up the zucchini pasta without thoroughly cooking. That keeps it crisp and al dente.
  • The spiralizer I use in this recipe and all my veggie noodle recipes is my 3-Blade Paderno Spiralizer. But there's now a 6-Blade Paderno Spiralizer as well!
  • I always get asked if zucchini pasta recipes can be frozen and reheated. Unfortunately, due to the fact that zucchini is 95% water, these are not the best recipes to freeze/reheat once made.


Calories: 306.2kcal, Carbohydrates: 12.3g, Protein: 27.4g, Fat: 14.5g, Saturated Fat: 5g, Cholesterol: 289mg, Sodium: 230.7mg, Fiber: 3.4g, Sugar: 8.4g
Course: Main Meal
Cuisine: American
Keyword: zucchini noodles, Zucchini Noodles Shrimp, Zucchini Pasta, Zucchini Pasta Shrimp
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

This recipe was originally published October 2014, but updated to include new photos and video.

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185 comments on “Zucchini Pasta with Lemon Garlic Shrimp”

  1. I just made this – my first attempt at zucchini noodles at home.  This was DELICIOUS.   I scaled it down for one serving and it was perfect.  I saved one zucchini and some shrimp so I can make a second batch during the week..   5 stars

  2. Zucchini lent too much liquid to the sauce. This would be better prepared in two separate skillets. The flavor was very good. Cook the sauce down, add the shrimp, pour over the separately stir fried x zucchini. 3 stars

  3. You made me a believer! This was shockingly delicious. I tried it since I am doing Whole 30 this month and this dish will be a new go to. Thanks Lisa, you always deliver.5 stars

  4. DELICIOUS! 😋5 stars

  5. I was afraid this would taste watery and fishy like a lot of other zoodles recipes I’ve tried but this did not disappoint. This is possibly the best zoodles recipie I’ve ever had. Thank you!5 stars

  6. This is a delicious recipe and very easy to make! 4 stars

  7. I am glad to finally see this again. Since going gluten-free the struggle is no pasta tastes right. And I am not cooking zoodles right either!

  8. Thank you so much for mentioning what you would sub for white wine! Can’t wait to try this! 

  9. Delicious! Just made this for dinner and both hubby and I enjoyed it very much! I didn’t do any of the peppers (AIP diet) and replaced the butter with more EVOO. Will definitely make this again! Thank you, Lisa for the wonderful recipe!  5 stars

  10. Can’t wait to try this. I discovered your meal prep and other videos on you tube and love all your ideas. Thank you.

  11. Is butter whole30 approved?

  12. Can’t wait to make it.5 stars

  13. Delicious! Zucchini was “al dente”! This recipe is a keeper!5 stars

  14. This recipe is out of this world delicious!!! I followed as written and it is a winner!!
    Thank you!5 stars

  15. Absolutely loved it….quick and tasty…this will be a keeper.  Used dill instead of the parsley…..lovely.5 stars

  16. Simple ingredients such a tasty meal
    Thank you for shareing The parmesan cheese was the jewel in the crown.5 stars

  17. Lovely fun easy pretty healthy delicious …
    (I used just a bit too much lemon.. but whatever ) 
    Thank you !!! 5 stars


  19. This has become one of my adult sons favorites. We have had it several times now and I enjoy it as much as he does. I purchased my noodles the first time I made it from the fresh vegetable section of our market. The second time I bought frozen ones, don’t do that. First of all there wasn’t enough but they were too wet as well. After that I bought a little spiralizer. It was less than the price of the noodles from the fresh produce section. We will have this again soon. Thank you!5 stars

    • A spiralizer is one of my favorite kitchen tools that’s definitely worth it! Can’t wait to see what other spiralized recipes you make :)

  20. This recipe is so awesome I’ve made it 2 nights in a row!
    Delicious Thank you!5 stars

  21. This meal was so delicious! Will definitely make it again. Should’ve taken a picture before we ate because there were not any leftovers!5 stars

  22. Made this last night and got rave reviews from the family ;-). Such a delicious, easy and healthy dish. Thanks Lisa for the inspiration.5 stars

  23. Delicious recipe! Light, crisp and garlicky. Served it with a side of La Farm Focaccia bread! I appreciate the tips and tricks on spiralizing, it was very helpful. Thank you!5 stars

  24. Was AMAZING! Thank you so much!5 stars

  25. I had been away and needed to thank my dog sitter for helping us out. I got home, whipped up this beautiful tasting delight and got great results with my guests. All after a long drive and was able to put a sensation meal together!5 stars

  26. My first exposure to Spiralizing and I am so impressed with your whole program, the recipes, (the easy way to make them part of my collection), the website itself is extremely user friendly with numbers, titles, outline of recipes for printing, etc., etc., etc. As a senior all of it is soooooo appreciated.5 stars

  27. Wonderful recipe !! I made it for dinner and it was so easy and delicious !! It will definitely make it again. Thank you Lisa 5 stars

  28. Cant wait to try this shrimp and zucchini pasta…must be delicious

  29. The shrimp was great, flavorful and easy to make. I needed to cook the sauce a bit longer and the noodles too. We I’ll make it again for sure. 5 stars

  30. We made this tonight and it was Uber yummy…the lemon made it fresh and tasty and we will definitely be making this a repeat recipe!!!5 stars

  31. Quick, easy and delicious! I expected to be hungry after but this was surprisingly filling, and really didn’t miss the pasta / carbs. I just used the grater attachment in my magimix for the courgette, as that’s what I had, and it worked fine.5 stars

    • Hi Cat- Happy to hear you enjoyed this recipe! It definitely is a filling one and a great way to sneak in more greens with zoodles :)

  32. This looks like an amazing recipe! Quick question on your nutrition section, is that based on a serving of one? Or is it for all four servings?

  33. This dish was super flavorful! I felt like I had created a fancy meal that took no time to make. A win-win in my book!5 stars

  34. Hello Lisa;

    I’m in love with your recipes and channels. I bought the 4 blade sparalizer,  I’m going to make this delicious recipe to my family. Can you please let me know wich size of blade did you us d to make the Zucchini?

    Thank you,

    Yomaris and Santiago
    From PR 

    • Hi Yomaris – I’m so happy you love my recipes and videos! Congrats on your new spiralizer! I use the smaller of the two spiral slicing blades. :)

  35. I love how easy and tasty this recipe sounds! I only have mini shrimp currently, though, so I was looking for other options to add to make the dish a little more filling. Any suggestions?! Thanks for what will hopefully be a good-to-recipe in our house!

    • Hi Elizabeth- You can maybe try adding more veggies into this like chunks of tomatoes, spinach, broccoli florets, carrots, etc.. Just cook these with the shrimp before adding with the zucchini noodles :)

  36. What white wine is recommended? I have never coked with wine . 

  37. Thank you for the tips. I will be using a hand spiral and using your garlic shrimp recipe. Seems pretty simply yet yummy. I look forward to sharing with my best friend who always enjoys my invitations as its one night she doesn’t have to cook :-)

  38. Thank you Lisa…I am on a no wheat diet ( Wheat Belly… William Davis) and always looking for nutritious and delicious meals. I googled ‘zucchini noodles’ and your site came up. I had bought a spiralizer just after Christmas and last night (Feb. 5) was the first time I used it with your zucchini pasta with lemon garlic shrimp…absolutely loved it…it was the best supper I have had in many years. I will be really excited the next time I make it….soon. I am 70 and for the last several months I have been trying to live in a more healthy way…I found your directions on the video very helpful and easy to follow. I listened to your very open and honest journey….wow! I would like to ask what you think of the Wheat Belly book…thank you so much.5 stars

    • Hi Bill – Welcome to the spiralizing gang! I am so happy that you discovered my channel and that I have been able to inspire you to live a healthy lifestyle, starting with what you put into your body. I can’t wait for you to make more of my spiralized dishes now :)

  39. Hi, can this be done without butter? Maybe olive oil sub? Would love your recommendations!

    • Hi Zarah – You can use oil if you prefer to omit the butter! I would just add a bit more olive oil in replacement of the butter. But, I will say that the butter will make the shrimp more moist and flavorful!

  40. I love seafood and I love pasta. This dish is perfect way to lighten up a classic seafood pasta dish. Not to mention, it takes WAY less time and is so fresh and delicious. One of my favorites year round.5 stars

    • Hi Jimmy – Yay! Glad to hear you’ve found an easy and healthier alternative to your most loved dish :)

    • Hi Lisa, thank you thank you for your wonderful healthy and organized food vision for getting in control of your health and wellbeing! I was desperately searching for meal prep solutions to a very dysfunctional diet of an on the road salesperson with no time to cook. On the quest to break free from the deadly fastfood rut in a 12-16 hr work day. A dog bite saved my life when I ended up in an urgent care to discover I had hypertension. Now I was forced to learn to cook in little time. THANK YOU for coming up with simple healthy solutions I can understand!5 stars

      • Hi Christine – I am so happy to hear you have discovered Downshiftology and that my recipes have helped you on your way back into a healthy lifestyle! I completely understand what stress can do to your body – so just remind yourself to always nourish your body with wholesome ingredients :)

  41. Great food dish and so easy and quick. I served French bread with it…..YUM…YUM…5 stars

  42. This was delicious!!!!!! My husband was so impressed and said the recipe was creative. Thank you for another awesome meal.5 stars

  43. I found this recipe while sitting in a local store parking lot and Googled “zoodles and shrimp.” This is a FANTASTIC recipe! It was super easy to make, it allowed me to use the ghee I made a month ago, the cook time was super fast, and the flavors were heavenly. We finished dinner over an hour ago and my hubby is still raving about it. We now have a new recipe to our permanent collection. Thank you!!5 stars