We just love our zucchini pasta at home. I go every Sunday to our farmers market and stock up! Today I even had some leftover fresh spinach from the week and decided to add it in as well. You can omit, but if you have spinach or any other leftover veggies, go ahead and add them in! Enjoy.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Season shrimp lightly with salt and pepper.

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  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp; cook until opaque, 2 to 3 minutes per side. Transfer to a bowl.

  • Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Chop up into slightly shorter pieces.

  • Heat 1 tablespoon olive oil in the same skillet over medium heat. Add zucchini noodles, garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Cook and stir until slightly softened, 2 to 3 minutes. Add lemon zest, spinach, and chicken broth. Cook until liquid reduces by 1/4, about 5 minutes. Stir in the shrimp and capers. Cook until shrimp is warmed through, about 1 minute more. Drizzle the remaining olive oil on top.

Nutrition Facts

274.4 calories; protein 21.2g 42% DV; carbohydrates 11g 4% DV; fat 18.4g 28% DV; cholesterol 173.3mg 58% DV; sodium 1008.7mg 40% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
07/24/2018
Delicious! My family said it was a little too lemony but I liked it. I used cooked shrimp and it worked well. Capers gave it great flavor! Read More
(1)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/24/2018
Delicious! My family said it was a little too lemony but I liked it. I used cooked shrimp and it worked well. Capers gave it great flavor! Read More
(1)
Rating: 4 stars
12/11/2019
I liked it but needed to kick the flavor up a notch. I added some white wine clam juice garlic powder scallops and a lot of garlic. I wanted it to be more like a seafood linguini. I will definitely make this again. This would be great with clams and mussels too!! Read More
Rating: 5 stars
08/05/2020
I used this recipe as a base for the ingredients I had, and scaled it to serve 10 people. I subbed chicken and butternut squash zoodles for the shrimp and zucchini. I also added a can of coconut milk at the end to make a creamier sauce and served it over whole grain pasta. My kids and husband loved it! Tastes gourmet, but it's an easy weeknight one-pan meal! Read More
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Rating: 5 stars
08/14/2019
I diced the zucchini and used Gluten Free spaghetti instead and it was excellent!!! Read More