Who says you can’t have a delicious, satisfying pasta night on a low-carb diet? This Garlic Roasted Shrimp with Zucchini Pasta is here to prove everyone wrong. We’re swapping out heavy carbs for light, fresh zucchini noodles (zoodles!) and tossing them with succulent shrimp roasted in a vibrant mix of garlic, lemon zest, and butter. It’s a bright, zesty, and incredibly easy meal that comes together in minutes, making it perfect for a busy weeknight. Get ready to twirl your fork into a bowl of pure, guilt-free goodness!
Ingredients
• 8 oz (227 g) large raw shrimp, peeled and deveined
• 20 oz (567 g) zucchini pasta (zoodles)
• 2 tbsp (30 ml) olive oil
• 2 tbsp (28 g) butter, melted
• 2 cloves garlic, minced
• 1 lemon, zested
• ¼ tsp salt
• Freshly ground black pepper, to taste
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a medium bowl, toss the peeled shrimp with olive oil, melted butter, minced garlic, lemon zest, salt, and pepper until evenly coated.
3. Spread the shrimp in a single layer on a baking sheet or in a baking dish.
4. Roast for 8-10 minutes, or until the shrimp are pink, opaque, and cooked through. Be careful not to overcook.
5. While the shrimp is roasting, prepare the zucchini pasta. You can either gently warm it in a dry non-stick skillet over medium heat for 1-2 minutes or simply add it directly to the hot shrimp mixture.
6. Once the shrimp is done, remove it from the oven. Add the zucchini pasta to the baking dish and toss everything together to coat the zoodles in the delicious garlic butter sauce. Serve immediately.
Nutritional Information
• Serving Size: 1 serving (recipe makes 2)
• Calories: 385
• Protein: 25g
• Fat: 28g
• Net Carbohydrates: 7g
Pro Tips
• To avoid watery zoodles, gently pat them dry with a paper towel before cooking. Do not boil them like regular pasta.
• For a spicy kick, add a pinch of red pepper flakes to the shrimp before roasting.
• For the best flavor and texture, pat the shrimp completely dry before tossing them with the oil and seasonings.
FAQ
Q: How do I keep my zucchini pasta from getting watery
A: The key to preventing watery zucchini pasta is to avoid overcooking it. Pat the zoodles dry with a paper towel, then either warm them for just 1-2 minutes in a dry skillet or simply toss them with the hot shrimp and sauce right after roasting. Do not boil them like regular pasta.
Q: Can I use frozen shrimp for this recipe
A: Absolutely. You can use frozen shrimp for this recipe, but ensure they are fully thawed first. It’s very important to pat the thawed shrimp completely dry with a paper towel before seasoning and roasting to get the best texture.
Q: Is this shrimp and zoodle recipe keto-friendly
A: Yes, this garlic roasted shrimp with zucchini pasta is very keto-friendly. With only 7g of net carbohydrates per serving, it’s a fantastic low-carb meal that’s both satisfying and easy to make.
Q: What are some good variations for this dish
A: For a spicy kick, add a pinch of red pepper flakes with the garlic. You can also toss in some cherry tomatoes or spinach with the shrimp during the last few minutes of roasting for extra vegetables and flavor.
