clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Garlic Shrimp Zucchini Pasta

Lemon Garlic Shrimp Zucchini Pasta

  • Author: Irena Macri
  • Prep Time: 15 minutes
  • Cook Time: 7 minutes
  • Total Time: 22 minutes
  • Yield: 1
  • Category: Main
  • Method: Pan-Fried
  • Cuisine: Italian Inspired
  • Diet: Gluten Free


Learn how to make super easy lemon garlic shrimp zucchini pasta with just a handful of ingredients. This healthy shrimp scampi recipe uses zucchini noodles in place of spaghetti pasta and olive oil to make a delicious and healthy lunch or dinner that is low-carb and gluten-free. This recipe is for one generous serving and is easy to multiply as needed.



2 small or 1 medium to large zucchini, spiralized or peeled into ribbons
2 large cloves of garlic, sliced thinly
3 oz / 100 g peeled shrimp (prawns)
1/2 lemon (zest and juice)
3 tablespoons olive oil
1/3 cup grated Parmesan
Salt and pepper


  • Prep. Spiralize or peel the zucchini into noodles or ribbons to create our low-carb, gluten-free pasta alternative. Peel the prawns if needed. Zest 1/2 of the lemon and slice the garlic. Shave/grate Parmesan cheese. The dish comes together quickly, so have everything ready to go.
  • Saute. Heat a frying pan over medium heat. Once hot, add the olive oil, garlic and lemon zest and turn the heat down to low. Saute for about a minute until garlic starts to get fragrant. 
  • Add the shrimp. At this stage, add the prawns and turn the heat back to medium. Cook for a minute and a half, then stir through and cook for another minute. 
  • Finish with zucchini. Zucchini noodles don’t need much cooking. Add the zucchini noodles to the pan, drizzle with the juice of 1/2 lemon and season with a good pinch of salt and pepper (about 1/4 teaspoon salt or so). Stir and heat through the garlic, lemon and shrimp olive oil until hot. Sprinkle with half of the Parmesan and stir through in the pan. 
  • Transfer to a plate or a bowl and top with the remaining cheese. You can drizzle a little more olive oil on top.


  • You can use raw or frozen shrimp/prawns. To defrost, I place frozen shrimp in a bowl of hot water and it’s usually ready to use in about 10 minutes. You can also defrost overnight in the fridge.
  • I recommend 2 small or 1 large/medium zucchini per serving.


  • Serving Size: A generous bowl
  • Calories: 597
  • Sugar: 6.8 g
  • Sodium: 1154.9 mg
  • Fat: 50.6 g
  • Saturated Fat: 10.9 g
  • Carbohydrates: 11.9 g
  • Fiber: 2.6 g
  • Protein: 30.5 g
  • Cholesterol: 156 mg

Keywords: Shrimp, Prawns, Zucchini, Courgette, Zucchini Pasta, Zucchini Noodles, Shrimp Scampi, Low-carb, Keto, Gluten-Free

Share via
Copy link
Powered by Social Snap