How do you keep zucchini pasta from getting watery?

The best approach is to cook zucchini noodles as little as possible. Add them to the hot lemon garlic sauce near the end and toss for only about 30 seconds before returning the shrimp to the skillet. Avoid covering the pan, and serve Zucchini Pasta with Lemon Garlic Shrimp immediately. Longer cooking releases more water from the zucchini and can make the sauce thin.

Can I make Zucchini Pasta with Lemon Garlic Shrimp without wine?

Yes. Replace the white wine with chicken broth for an easy alcohol-free variation. The broth adds savory depth while the fresh lemon juice and zest maintain the bright flavor associated with lemon garlic shrimp. This substitution is also useful when adapting the recipe for Whole30, provided your other ingredients are compliant.

What type of shrimp works best with zucchini noodles?

Raw large shrimp that have been peeled and deveined are an excellent choice because they are easy to prepare and remain juicy when quickly seared. Fresh or properly thawed frozen shrimp can both work well. Pat the shrimp dry before cooking so they sear rather than steam, and avoid overcooking them.

Easy Zucchini Pasta with Lemon Garlic Shrimp

Name: Zucchini Pasta with Lemon Garlic Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 medium zucchini; 1.5 lb raw shrimp (about 30), peeled and deveined; 2 tablespoons olive oil; 4 garlic cloves, finely chopped; 2 tablespoons butter or ghee; 1 lemon, juice and zest; 1/4 cup dry white wine or chicken broth; 1/4 cup chopped fresh parsley; 1 pinch red pepper flakes; Salt, to taste; Black pepper, to taste

Description

Zucchini Pasta with Lemon Garlic Shrimp is a fresh, light, and flavorful low-carb dinner made with spiralized zucchini noodles, juicy shrimp, garlic, lemon, parsley, butter, and a splash of white wine. It is naturally gluten-free and comes together quickly for an easy weeknight meal.

Ingredients

Scale

4 medium zucchini
1.5 lb raw shrimp (about 30), peeled and deveined
2 tablespoons olive oil
4 garlic cloves, finely chopped
2 tablespoons butter or ghee
1 lemon, juice and zest
1/4 cup dry white wine or chicken broth
1/4 cup chopped fresh parsley
1 pinch red pepper flakes
Salt, to taste
Black pepper, to taste

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Instructions

Wash the zucchini, trim the ends, and spiralize them into zucchini noodles. Set aside.
Heat the olive oil in a large skillet over medium-high heat.
Arrange the shrimp in a single layer and season with salt and black pepper. Cook for about 1 minute without stirring so the first side lightly sears.
Add the chopped garlic, turn the shrimp, and cook for another 1 to 2 minutes until the shrimp are pink and opaque.
Transfer the cooked shrimp to a plate and set aside.
Add the butter or ghee, lemon juice, lemon zest, red pepper flakes, and white wine or chicken broth to the skillet.
Bring the sauce to a gentle simmer and cook for 2 to 3 minutes, stirring and scraping up the flavorful browned bits from the pan.
Stir in the chopped parsley, then add the zucchini noodles and toss for about 30 seconds, just until warmed.
Return the shrimp to the skillet and toss everything together for about 1 minute until evenly coated and heated through.
Serve the Zucchini Pasta with Lemon Garlic Shrimp immediately while the zucchini noodles are still crisp-tender.

Notes

Do not overcook the zucchini noodles. They only need to be warmed briefly to prevent them from becoming watery or soggy.
Pat the shrimp dry before cooking to encourage better browning.
Chicken broth can replace the white wine for an alcohol-free version.
Ghee can be used instead of butter.
For extra heat, increase the amount of red pepper flakes.
The finished dish is best served immediately and is not recommended for freezing because zucchini releases a large amount of water after thawing.
If preparing ahead, store the spiralized zucchini separately and cook it just before serving.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 306.2 kcal
Sugar: 8.4 g
Sodium: 230.7 mg
Fat: 14.5 g
Saturated Fat: 5 g
Unsaturated Fat: 9.5 g
Trans Fat: 0 g
Carbohydrates: 12.3 g
Fiber: 3.4 g
Protein: 27.4 g
Cholesterol: 289 mg