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Spring Shrimp Pasta with Zucchini Noodles

A lightened up Spring inspired Shrimp Pasta dish with sautéed asparagus, peas and zucchini noodles.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2
Author: Nikole Goncalves


  • 2 medium zucchinis
  • 1 bunch of asparagus peeled with a vegetable peeler
  • 1 cup fresh peas
  • 1 1/2 cups peeled raw shrimp
  • 1 cup unsalted vegetable broth
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 2 tbsp unsalted butter
  • 1/4 cup fresh parsley chopped
  • 1/2 tsp chilli flakes
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper


  • To prep your zucchini you first want to wash and cut off the ends and spiralize it into noodles making sure to follow the directions of your spiralizer
  • Next, in a large skillet on low-medium heat melt the butter and sauté onion for 2-3 min. Add in garlic, shrimp and sautee for an additional 2-3 min just until shrimp starts to turn pink then add in 1/2 cup of vegetable broth, lemon juice, parsley, chilli flakes, sea salt, pepper, parsley and cook for another couple of minutes until shrimp is opaque and pink.
  • Add in peeled asparagus, peas, remaining vegetable broth, toss well and top with a lid to steam and cook for 2 min.
  • Remove the lid, add in zucchini noodles, toss and pop the lid back on to cook for 2 min.
  • Remove lid, toss and season with sea salt and black pepper and you're ready to serve!