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Zucchini Pasta and Shrimp

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  • Prep 30 min
  • Total 35 min
  • Ingredients 8
  • Servings 1
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My daughter started preparing gluten-free pasta many months back and she absolutely loves zucchini pasta that she makes with a small machine. I prepare them much more simply: sometimes I use a mandolin slicer, so that it’s cut like fettuccini, and sometimes I cut it lengthwise, very thinly, with a sharp knife. Both styles are really good and I highly recommend you prepare this zucchini pasta. You’re going to love it so much that you’ll want to make this recipe again and again.
Morena Cuadra
Updated Sep 8, 2016
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Ingredients

  • 1 medium-sized zucchini
  • 1 1/2 tablespoon of olive oil
  • Salt and pepper
  • 1/4 teaspoon of finely-chopped basil (or any other herb of your choice)
  • 4 shrimp (cleaned)
  • 1/3 cup hot tomato sauce
  • 1 tablespoon grated parmesan cheese (optional)
  • Basil leaves to garnish

Directions

  •  
    1
    Wash the zucchini well and slice it lengthwise. Afterwards, cut each slice in medium-sized threads so that the zucchini looks like noodles.
  •  
    2
    In a hot pan, heat 1 tablespoon of oil and lightly sauté the zucchini, for about 30-45 seconds. Add salt and pepper and the finely-chopped basil.
  •  
    3
    Salt and pepper the shrimps and sauté them in 1/2 a spoon of olive oil until pink. Don’t overcook.
  •  
    4
    In a plate, pour the hot tomato sauce. Place the hot zucchini noodles over the sauce.
  •  
    5
    Decorate with the sautéed shrimps and the basil leaves. Serve immediately and shower with grated parmesan.

Expert Tips

  • tip 1
    Instead of shrimp, use scallops that were sautéed in butter or olive oil.
  • tip 2
    You can make the noodles with carrots or other vegetables.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • My daughter started preparing gluten-free pasta many months back and she absolutely loves zucchini pasta that she makes with a small machine. I prepare them much more simply: sometimes I use a mandolin slicer, so that it’s cut like fettuccini, and sometimes I cut it lengthwise, very thinly, with a sharp knife. Both styles are really good and I highly recommend you prepare this zucchini pasta. You’re going to love it so much that you’ll want to make this recipe again and again.
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