Zucchini Pasta with Lemon Garlic Shrimp | A Healthy, Gluten-Free, Whole 30 Recipe
This fast and simple zucchini pasta with lemon garlic shrimp is perfect for a healthy weeknight meal. It’s both gluten-free and Whole30 compliant, making it a great choice for those with dietary restrictions.
Ingredients
For the Shrimp:
- Raw shrimp
- Olive oil
- Salt
- Pepper
- White wine (1/4 cup)
For the Sauce:
- Butter or ghee (2 tablespoons)
- Lemon (1, zested and juiced)
- Red pepper flakes (pinch)
- Fresh parsley (1/4 cup, chopped)
For the Pasta:
- Zucchini (3 large or 4 small)
Preparation Time
- Total Time: 20 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 2-3 servings
Step 1: Prepare Ingredients
Zest and juice one lemon.
Finely chop four garlic cloves and chop about a quarter cup of fresh parsley.
Step 2: Make Zucchini Noodles
Slice the ends off each zucchini and spiralize them into noodles.
Step 3: Cook the Shrimp
Heat olive oil in a large saute pan and add the raw shrimp in a single layer. Season with salt and pepper.
Cook shrimp for about a minute on each side. While cooking on the first side, measure out a quarter cup of white wine.
Add the chopped garlic and stir, cooking for another minute until shrimp are fully cooked. Remove shrimp from pan and set aside.
Step 4: Make the Sauce
Add butter or ghee to the pan along with the lemon juice, lemon zest, and a pinch of red pepper flakes.
Simmer and reduce for two to three minutes.
Step 5: Combine and Serve
Add the parsley and zucchini noodles to the sauce.
Toss for about a minute to coat and heat through, being careful not to overcook.
Add the shrimp back to the pan.
Stir and serve.
