This easy garlic roasted shrimp with zucchini pasta recipe is a great weeknight dinner, and you can have it on the table in 20 minutes.
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This garlic roasted shrimp with zucchini pasta is a quick and easy shrimp recipe. The sauce is just olive oil, ghee, garlic, and lemon, and it all roasts together in one dish.
Keeping a bag of shrimp in the freezer is a great hack for quick dinners. Frozen shrimp thaw so quickly you can make this dinner at a moment's notice. Just put the shrimp in a bowl of cold water to thaw when you preheat the oven. By the time you get the rest of the sauce ingredients into the baking dish, the shrimp should be thawed. If there is a little bit of ice left on the shrimp, just rinse under cold water for a minute and you should be good to go.
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Shrimp zucchini pasta ingredients
- Shrimp - peeled and deveined. Buying them already prepped is what makes this fast.
- Olive oil and ghee - for the sauce. For dairy-free, use additional olive oil in place of the ghee.
- Garlic - a couple of cloves, minced (I use this garlic press to make it easy). It roasts in the sauce with the shrimp.
- Lemon - you'll use both the zest and the juice, so zest it before you cut it open.
- Zucchini - spiralized or sliced into thin strips. They go in raw at the end and soften in the hot sauce.
- Salt and fresh ground pepper - to taste.
Garlic shrimp zoodles
This quick-cooking shrimp recipe is so versatile you can use either raw or pre-cooked shrimp, depending on what you find in your area. If your shrimp are raw roast them until they turn pink and start to curl. That's how you know they are done. If you are starting with pre-cooked shrimp, just cook them until the shrimp are warmed through. Either way, they are delicious with the garlicky sauce.
Spiralized zucchini is a great gluten-free, low carb pasta alternative. Here's how to make the zucchini noodles. You can easily make the zucchini pasta while the shrimp are in the oven.
I like the zucchini noodles just tossed in the hot sauce with the shrimp. But if you want them a little softer, remove the shrimp from the sauce when done and set them on a plate covered with foil to keep warm. Then toss the zucchini pasta in the sauce in the baking dish and put it back in the oven for a few minutes to soften the zucchini.
Variations
Here are a few ways to change it up.
More vegetables: sliced red peppers or cherry tomatoes go into the baking dish with the shrimp.
Add some heat: a pinch of red pepper flakes in the sauce.
Finish with fresh herbs: tear fresh basil over the top before serving or garnish with chopped parsley.
More zucchini noodle recipes
- Zucchini Pasta Pesto
- Crock Pot Turkey Bolognese Sauce with Zucchini Noodles
- 10 Easy Zucchini Pasta and Veggie Noodle Recipes
Looking for more low carb noodle swaps? Here are 22 Easy Low Carb Pasta Recipes To Make For Dinner.
Easy Garlic Shrimp with Zucchini Pasta
Ingredients
- 8 ounces peeled and deveined shrimp thawed if frozen
- 2 tablespoons olive oil
- 2 tablespoons ghee melted (or additional olive oil)
- 2 cloves garlic minced
- 1 lemon zested and juiced
- ¼ teaspoon salt
- fresh ground pepper to taste
- 2 medium zucchini spiralized or sliced into thin strips for zucchini pasta
Instructions
- Preheat oven to 400 degrees.
- Add shrimp, olive oil, ghee, garlic, lemon zest, lemon juice, salt and pepper to the baking dish. Toss to coat shrimp.
- Bake for 8-10 minutes, turning once. Cook until shrimp are pink and just cooked through, or until heated through if using pre-cooked shrimp.
- Add the zucchini pasta, toss and serve.
Crystal D says
This was really delicious, and also the first time I made zucchini pasta and it went perfectly with this meal! Thanks for the great recipe, I'll definitely be making this again.
Lisa says
Thank you Crystal! This is one of my favorites - I'm so lad you enjoyed it!
Lorene De Silva says
I made the Zuchinni pasta tonight first time and will make it again. Very clean and tasty. The grilled prawns went well with it. Thank you for the recipe.
Jennifer says
Made this for dinner last night. The smell of garlic roasting went throughout the house, but once I actually tasted it, I was in absolute heaven. Definitely doing zucchini pasta again 😀
Lisa says
Awesome! 🙂
Jessi says
When I want softer zucchini pasta, I put the raw "zoodles" in a colander and toss them with a little salt and let them sit for 5 minutes or so. They soften up nicely and the excess water drains out so you don't make your shrimp or spaghetti sauce all watery!
Diane Muryn says
I made this tonight for the first time and it was delicious!
Lisa says
Yay! I'm so glad you loved it, Diane!
Lynn says
Hi Lisa, I love my spiralizer and the zucchini noodles it makes AND I love shrimp...so this is a match made in heaven. And then you throw in garlic...perfection.
thanks for sharing it, Lynn
Marie, The Interior Frugalista says
Yummy - pinned to share and refer back to when I make this soon. I've just ordered a spiralizer attachment for my Kitchen Aid mixer and this will be the first recipe I try!
Lisa says
Perfect! Hope you love it, Marie!
Kate says
This looks great - do you cook the zucchini noodles at all, or just serve them room temperature?
Lisa says
Hi Kate, you can do either. If you like them a little softer cook them for a few minutes.
Jennifer Gray says
Oh my gosh...amazing. I made mine with spaghetti squash instead of ZND's because I had it on hand. I used Colossal shrimp because it is what I had. It tasted like Lobster on top of my squash. WOW. What a great find! thank you!!!!
Jay says
Thanks for the recipe! Quick question - are the calories total for the whole thing or per serving? Thanks!
Lisa says
Hi Jay, the nutrition info is per serving.
Bryan says
I've never really wanted to try zucchini pasta but this recipe makes me want to change that! I love pasta so at this point I really need to jump on the zucchini train.
I might just give this recipes a try for next weeks meal prep!
Regelyn says
The dish you prepared is delicious.You're a fantastic cook.