Garlicky Shrimp Zucchini Pasta

We used to be like “Ugh” when we saw a recipe that called for zoodles, but now they’re so available at grocery stores we’ve kind of fallen in love. When tossed with a light garlicky cream sauce, they’re absolute gold.

Garlicky Shrimp Zucchini Pasta Recipe


Nutrition (per serving): 410 calories, 24 g protein, 13 g carbohydrates, 3 g fiber, 7 g sugar, 30 g fat, 18 g saturated fat, 910 mg sodium


  • 3 tablespoons butter, divided
  • 1 pound medium or large shrimp, peeled and deveined
  • Kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic, minced
  • 3/4 cup heavy cream
  • 1/2 cup grated Parmesan
  • 1 cup halved cherry tomatoes
  • 3 tablespoons freshly chopped parsley
  • 3 large zucchinis, spiralized (or about 4 cups zoodles)


  1. In a large skillet over medium heat, melt 1 tablespoon butter. Add shrimp and season with salt and pepper. Cook until shrimp is pink and opaque, about 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.)
  2. Melt remaining butter in skillet then stir in garlic. Cook until fragrant, about 1 minute, then whisk in heavy cream. Bring to simmer, then stir in Parmesan, tomatoes, and parsley. Simmer until tomatoes have softened and mixture has thickened slightly, about 3 minutes.
  3. Return shrimp to skillet and add zucchini noodles. Toss to combine and serve immediately.