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Introduction
Originating from the sun-drenched Mediterranean region, this lemon garlic shrimp zucchini pasta dish is a celebration of fresh, seasonal ingredients and healthy eating. The use of zucchini noodles, known as 'zoodles,' has become a popular trend in recent years, offering a nutritious and low-calorie alternative to traditional pasta. This dish pays homage to the coastal regions of Italy, where seafood and citrus flavors are staples in the cuisine. The bright, zesty flavors of lemon and garlic not only add a delightful zing to the dish but also boast numerous health benefits, making this a truly nourishing and satisfying meal.
Ingredients
• 1 lb (454g) large shrimp, peeled and deveined
• 3 tablespoons (45ml) unsalted butter
• 2 tablespoons (30ml) olive oil
• 4 cloves garlic, minced
• 1/4 cup (60ml) freshly squeezed lemon juice
• 2 tablespoons (30ml) white wine or chicken broth
• 1/4 cup (60ml) low-sodium chicken broth
• 2 medium zucchinis, spiralized or julienned
• 1/4 cup (60ml) freshly grated Parmesan cheese
• 2 tablespoons (30ml) freshly chopped parsley
• Salt and freshly ground black pepper, to taste
• Lemon wedges, for serving
Step 1:
Pat the shrimp dry with paper towels and season with salt and pepper.
Step 2:
Spiralize or julienne the zucchinis to create zucchini noodles. Set aside.
Step 3:
In a large skillet or sauté pan, melt the butter and olive oil over medium-high heat.
Step 4:
Add the minced garlic and sauté for 1 minute until fragrant.
Step 5:
Add the shrimp to the pan and cook for 2-3 minutes per side, or until opaque and cooked through. Transfer the cooked shrimp to a plate and set aside.
Step 6:
In the same pan, add the lemon juice, white wine (or broth), and chicken broth. Bring to a simmer and let cook for 2-3 minutes to reduce slightly.
Step 7:
Add the zucchini noodles to the pan and toss with the lemon butter sauce. Cook for 2-3 minutes, or until the noodles are tender but still slightly crisp.
Step 8:
Return the cooked shrimp to the pan and toss to combine with the zucchini noodles and sauce.
Step 9:
Remove from heat and stir in the Parmesan cheese and chopped parsley.
Step 10:
Taste and adjust seasoning with salt and pepper as needed.
Q: Can I use frozen shrimp for this recipe?
A: Yes, frozen shrimp can be used. Thaw them completely before cooking and pat them dry to remove excess moisture.
Q: Can I substitute the zucchini noodles with regular pasta?
A: Absolutely! You can use any type of pasta you prefer, such as linguine or angel hair. The cook time for the pasta may vary, so adjust accordingly.
Q: How can I make this recipe dairy-free?
A: To make this recipe dairy-free, simply omit the butter and Parmesan cheese. Use a dairy-free broth or white wine instead of the butter, and skip the Parmesan or use a vegan cheese alternative.
• Substitute shrimp with chicken or tofu for a non-seafood option.
• Use gluten-free broth or wine for a gluten-free dish.
• Adjust lemon juice amount to personal taste preference.
• For a lower-fat option, use less butter and more broth or white wine.
• Garnish with toasted pine nuts or slivered almonds for added crunch.
• Contains shellfish (shrimp), dairy (butter, Parmesan), and may contain traces of gluten (if using regular broth or wine).
Serve the zucchini noodles and shrimp immediately, garnished with lemon wedges on the side.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to prevent drying out.
Prepare the zucchini noodles and chop the garlic while the shrimp are cooking to save time. The dish comes together quickly once all the ingredients are prepped.
- Pat the shrimp dry before seasoning to ensure they sear and cook properly.
- Cook the zucchini noodles just before serving to prevent them from becoming too soft or watery.
- Adjust the lemon juice amount to suit your taste preference; start with less and add more if desired.
For a vegetarian option, substitute the shrimp with sautéed tofu or chickpeas. For a creamy version, add a splash of heavy cream or coconut milk to the sauce.
This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. Alternatively, serve with a fresh green salad or crusty bread to soak up the delicious lemon butter sauce.
Best in summer when zucchini is in peak season, but can be enjoyed year-round.
Contains shellfish (shrimp), dairy (butter, Parmesan), and may contain traces of gluten (if using regular broth or wine).
