Spaghetti with Peas Zucchini Ribbons and Garlic Shrimp
Brighten up your dinner table with this vibrant and flavorful Spaghetti with Peas, Zucchini Ribbons, and Garlic Shrimp recipe! This delightful pasta dish combines tender spaghetti with ribboned zucchini, sweet pops of peas, and juicy garlic shrimp, culminating in a light, lemony sauce that’s irresistibly fresh and aromatic. Perfectly seasoned with a hint of red pepper flakes for optional heat, this recipe strikes a balance between hearty and wholesome. Ready in just 35 minutes, it’s an ideal weeknight dinner that feels like a restaurant-quality experience. Garnish with fresh parsley and Parmesan for a finish that’s as stunning as it is delicious! Perfect keywords include "spaghetti with shrimp," "zucchini ribbon pasta," and "easy seafood pasta recipe."
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb shrimp, peeled and deveined
- 2 medium zucchini
- 1 cup frozen peas
- 4 garlic cloves, minced
- 3 tbsp olive oil
- 2 tbsp butter
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon zest
- 2 tbsp lemon juice, freshly squeezed
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
While the pasta cooks, use a vegetable peeler to slice the zucchini into long, thin ribbons. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the shrimp to the skillet, season with 1/2 teaspoon of salt, black pepper, and red pepper flakes if using. Cook for 3-4 minutes, stirring occasionally, until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the butter and the remaining 1 tablespoon of olive oil. Stir in the zucchini ribbons and peas. Cook for 2-3 minutes until the vegetables are tender but still vibrant.
Return the shrimp to the skillet along with the cooked spaghetti. Add the reserved pasta water, lemon zest, lemon juice, and parsley. Toss everything together gently until well combined and heated through. Adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with extra parsley or a sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 791 mg | 34% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.1 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 122 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 750 mg | 16% | |
*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.
