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Zucchini Pasta with Shrimp & Tomatoes

This amazing dish is bursting with nutritious and flavorful ingredients that will please everyone at the table.
Course: Dinner
Cuisine: Universal
Keyword: Gluten-Free, Low-Carb, Pasta, Seafood
Servings: 6 people
Calories: 153kcal
Author: SkinnyMs.


  • 3 zucchini medium, remove most of the peeling
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves minced
  • 1 pound shrimp raw (thawed if frozen), peeled and deveined
  • 1/2 teaspoon kosher or sea salt divided
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon lemon juice freshly squeezed, to taste
  • 1 cup grape tomatoes or cherry tomatoes, halved, cut into quarters


  • To make pasta, attach zucchini, one at a time, to a vegetable spiralizer. Use the smaller holes for spaghetti.
  • Add 1 tablespoon olive oil to a large skillet over medium heat. Add shrimp and cook until opaque and pink, 2-3 minutes. Place shrimp on a plate and cover.
  • Add the remaining garlic and sauté 1 minute. Add remaining olive oil, zucchini pasta, salt, black pepper, red pepper, and lemon juice, and tomatoes, toss to combine. Continue cooking until pasta is tender, about 5 - 7 minutes.
  • Place shrimp on top of pasta, cover skillet and remove from heat. Allow to set for 1 minute, ensuring shrimp is hot. If desired, sprinkle on some chopped Italian parsley before serving.
  • Enjoy!


Calories: 153kcal | Carbohydrates: 5g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 126mg | Sodium: 283mg | Fiber: 1g | Sugar: 3g |
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4