Paleo Spaghetti with Garlic Shrimp
Transform your weeknight dinner routine with this vibrant Paleo Spaghetti with Garlic Shrimp! Swap traditional pasta for fresh zucchini noodles, creating a light, gluten-free dish that's packed with flavor and perfect for clean eating. Succulent shrimp are sautéed in a fragrant blend of garlic, olive oil, and a touch of red chili flakes, delivering a delightful zest with every bite. Finished with fresh lemon juice and bright parsley, this quick and easy recipe is ready in under 30 minutes, making it an ideal option for busy evenings. Whether you're following a paleo diet, looking for low-carb dinner ideas, or simply craving a healthier spin on classic shrimp pasta, this dish is guaranteed to impress.
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 1 pound raw shrimp (peeled and deveined)
- 3 tablespoons olive oil
- 4 cloves garlic
- 0.5 teaspoons red chili flakes
- 1 whole lemon (zested and juiced)
- 2 tablespoons fresh parsley (chopped)
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
Instructions
Wash the zucchini and use a spiralizer to create long, spaghetti-like noodles. Set the noodles aside on a clean kitchen towel to absorb any excess moisture.
Mince the garlic cloves and set them aside. Zest and juice the lemon, keeping both components separate for later use.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and red chili flakes, stirring frequently, until fragrant (about 1 minute).
Add the shrimp to the skillet in a single layer. Sprinkle with sea salt and black pepper. Cook for 2-3 minutes on one side, then flip the shrimp and cook for an additional 2 minutes until they are pink and fully cooked through.
Remove the shrimp from the skillet and set aside on a plate. Leave the garlic oil in the pan.
Add the remaining tablespoon of olive oil to the skillet and increase the heat to medium-high. Add the zucchini noodles and sauté for 2-3 minutes, tossing frequently, until they are tender but still slightly crisp.
Return the shrimp to the skillet with the zucchini noodles. Drizzle with fresh lemon juice, sprinkle with lemon zest, and toss to combine all the flavors.
Remove from heat and garnish with fresh parsley. Serve immediately, dividing among four plates.
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 9132 mg | 397% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 56.2 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 3110 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
