This Shrimp & Olive Oil Zucchini Pasta is a light, fresh, and Mediterranean-inspired summer meal packed with flavor and nutrition. Juicy garlic shrimp are sautéed in heart-healthy olive oil and tossed with tender zucchini noodles, lemon, and herbs for a refreshing low-carb dish that’s perfect for warm evenings ☀️🍋
🛒 Ingredients (Serves 2–3)
- 2 medium zucchini, spiralized into noodles
- 1 lb raw shrimp, peeled and deveined 🍤
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon 🍋
- 1 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup cherry tomatoes, halved 🍅
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons grated Parmesan cheese (optional)
- Fresh basil leaves for garnish 🌿
👩🍳 Directions
1. Prepare the zucchini noodles
Spiralize the zucchini into noodles using a spiralizer or vegetable peeler. Pat lightly with paper towels to remove excess moisture.
2. Cook the shrimp
Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add shrimp, salt, black pepper, and red pepper flakes. Cook for 2–3 minutes per side until shrimp turn pink and opaque.
3. Add fresh flavors
Stir in lemon juice, lemon zest, and cherry tomatoes. Cook for another 1–2 minutes until tomatoes slightly soften.
4. Toss the zucchini pasta
Add zucchini noodles to the skillet and gently toss everything together for 1–2 minutes. Avoid overcooking to keep the noodles fresh and slightly crisp.
5. Garnish and serve
Remove from heat and top with fresh parsley, basil, and Parmesan cheese if desired. Serve immediately while warm ✨
🌿 Mediterranean Tip
Extra virgin olive oil, seafood, and fresh vegetables are staples of the Mediterranean diet. This dish is rich in healthy fats, lean protein, and antioxidants while staying light and refreshing for summer meals 🌞
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