Spring Garlic Shrimp Pasta with Zucchini Ribbons

Spring Garlic Shrimp Pasta with Zucchini Ribbons is a refreshing and elegant meal that captures the lightness of spring. Combining tender shrimp, aromatic garlic, and delicate zucchini ribbons, this dish offers a flavorful experience without being overly heavy. It’s perfect for a quick weeknight dinner or a special seasonal meal.

Why You’ll Love This Recipe

• Fresh and vibrant ingredients that celebrate spring
• Light, healthy, and packed with protein
• Quick and easy to prepare—ready in under 30 minutes
• Beautiful presentation with minimal effort
• Easily adaptable for dietary preferences

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Medium zucchini
• Large shrimp, peeled and deveined
• Garlic cloves, minced
• Olive oil
• Lemon juice
• Fresh parsley, chopped
• Red pepper flakes (optional)
• Salt and black pepper
• Pappardelle or other pasta of choice (optional)

Directions

1. Slice the zucchini into thin ribbons using a vegetable peeler or mandoline and set aside.
2. If using pasta, cook it according to the package instructions until al dente. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
4. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2–3 minutes per side. Remove and set aside.
5. In the same skillet, add a bit more oil if necessary and sauté the zucchini ribbons for 2–3 minutes until just tender.
6. Return shrimp to the skillet, add the cooked pasta (if using), and drizzle with lemon juice. Toss to combine and heat through.
7. Garnish with fresh parsley and serve immediately.

Servings and Timing

• Servings: 4
• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Variations

• Vegetarian: Skip the shrimp and add mushrooms or tofu for a plant-based version.
• Spicy: Add more red pepper flakes or a dash of chili oil.
• Creamy: Stir in a bit of cream or ricotta for a richer texture.
• Herby: Try fresh basil, mint, or dill along with the parsley for different flavor notes.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat gently in a skillet over medium heat, adding a splash of water or olive oil to prevent drying out.

FAQs

How do I keep the zucchini from getting soggy?

Sauté the zucchini quickly over medium heat and avoid overcooking.

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

What kind of pasta works best?

Pappardelle is great, but linguine or spaghetti are also good options.

Is this recipe gluten-free?

Yes, if you omit the pasta or use gluten-free pasta.

Can I prepare the ingredients ahead of time?

Yes, you can prep the zucchini ribbons and clean the shrimp in advance to save time.

What other vegetables pair well with this dish?

Bell peppers, cherry tomatoes, and spinach are excellent additions.

Can I make this dish dairy-free?

Absolutely—just avoid any cheese or cream-based variations.

What’s a good wine pairing?

A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs well.

Can I double the recipe?

Yes, just be sure not to overcrowd the skillet when cooking shrimp.

How do I cut zucchini into ribbons without a special tool?

Use a regular vegetable peeler to shave the zucchini lengthwise into ribbons.

Conclusion

Spring Garlic Shrimp Pasta with Zucchini Ribbons is a light and flavorful dish that brings seasonal ingredients to the forefront. With its simple preparation and elegant presentation, it’s a perfect choice for a refreshing springtime meal. Whether you’re cooking for yourself or entertaining guests, this recipe delivers both taste and charm with minimal effort.

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