Shrimp & Asparagus Zoodle Pasta

In 20 minutes, whip up Eating Bird Food’s quick and easy low-carb garlic shrimp and asparagus zoodle pasta. This perfect weeknight dinner uses only 10 simple ingredients, and most of them are pantry staples. If you don’t have a spiralizer, just slice zucchini into thin matchsticks, and follow the recipe as normal.

Ingredients for servings

    Shrimp & Asparagus Zoodle Pasta

  • 1 tablespoon olive or coconut oil

  • 1 pound asparagus sliced into 2” pieces

  • 5 cloves garlic minced

  • 0.5 teaspoon salt

  • 1 teaspoon crushed red pepper

  • 1 teaspoon black pepper

  • 1 pound shrimp peeled and deveined

  • 2 tablespoon fresh lemon juice

  • 2 medium zucchini spiralized into noodles

  • Fresh parsley optional garnish


  • Heat oil in a large nonstick skillet over medium heat. Add asparagus, garlic, salt, red pepper and black pepper; cook for 2 minutes, stirring frequently. Add shrimp, and cook for 4 minutes, stirring frequently. Stir in lemon juice. Once shrimp looks cooked through, transfer the mixture to a plate, and set aside.

  • Add zucchini noodles into the same skillet. Sauté for 1–2 minutes, then add shrimp and asparagus mixture back into the pan. Stir well to combine everything, then remove from heat.

  • Top with fresh parsley, if using, and serve.

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