Name: Garlic-Butter Shrimp & Zoodles with Avocado Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 large ripe avocado; 1 lemon, juiced ((about 2 tbsp)); 3-4 tbsp extra-virgin olive oil; 1 large garlic clove; ¼ tsp fine sea salt; freshly ground pepper; small handful fresh basil (or other herbs) - (optional); 1 cup grape or cherry tomatoes; 2 large zucchini, (or 2 servings pre-spiralized zucchini); 8 ounces frozen, uncooked wild-caught shrimp - I use Whole Foods Pink Shrimp; 1 garlic clove (pressed or minced)

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If you’ve been ignoring the vegetable noodle trend, I’m here to tell you that it’s time to give in because it is very legit. Whether you want to cut down on pasta for weight-loss reasons or are just trying to eat more veggies (which obviously is everyone 😉 😉 ), ‘spiralizing’ will introduce you to so many delicious and easy dishes — starting with this one!

It’s amazing how much zucchini noodles, a.k.a zoodles, really do make a great replacement for spaghetti. No, it won’t taste exactly like pasta but when done well, it definitely satisfies the craving. And trust me, anything would taste good with this creamy lemony avocado sauce.

I first got a mini spiralizer (link in the recipe notes below) a few years ago and have been using it regularly ever since. It’s perfect if you’re limited on space or will mostly just be making single servings. Otherwise, I’d recommend getting the real deal so you can expand your spiralizing repertoire to butternut squash and other fun things — check out Inspiralized for inspiration (I’ve heard the Inspiralizer is great, too).

By the way, as more proof that this veggie noodle thing is here to stay, grocery stores are now selling pre-spiralized zucchini and other vegetables so no need to commit to any equipment just yet! I know at least the NYC Whole Foods, Trader Joe’s and Westside Markets have all had them for a while.

Back to this recipe, garlic-butter shrimp — need I say more? Shrimp is great source of protein but the quality can be very shady, so I’d recommend buying wild-caught and frozen, because most shrimp is imported. (I’m a big fan of frozen seafood in general for freshness reasons — see my One-Pan Crispy Salmon post for more info).

As an aside, there’s a lot of much-needed innovation happening in the seafood industry, especially in responsible and sustainable farming, so farmed seafood isn’t necessarily bad but just make sure that you’re aware of the quality.

Promise you’re going to love this!

Garlic-Butter Shrimp & Zoodles with Avocado Sauce

Zucchini noodles are a delicious way to satisfy a pasta craving and eat more vegetables - always a good thing! Paired with a creamy avocado sauce, garlic-butter shrimp and burst grape tomatoes, this dish will make anyone a zoodle lover.

5 from 1 vote

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Main Course

Cuisine Italian, Seafood

Servings 2

Ingredients

Avocado Sauce

1 large ripe avocado
1 lemon, juiced (about 2 tbsp)
3-4 tbsp extra-virgin olive oil
1 large garlic clove
¼ tsp fine sea salt
freshly ground pepper
small handful fresh basil (or other herbs) - optional

Everything Else

1 cup grape or cherry tomatoes
2 large zucchini, or 2 servings pre-spiralized zucchini
8 ounces frozen, uncooked wild-caught shrimp - I use Whole Foods Pink Shrimp
1 garlic clove pressed or minced

Instructions

Add all sauce ingredients, including basil if using, to a food processor or blender; process until smooth. Adjust seasonings to taste. Add more olive oil or a tablespoon of water if needed to thin it out.
Heat large skillet over medium-high heat. Add about 1 teaspoon olive oil and the tomatoes; stir to coat. Cook, stirring occasionally, until the tomatoes burst and begin to blister - about 10 minutes.
Meanwhile, prepare the remaining ingredients. Rinse shrimp in a strainer under cold water for a few minutes until defrosted. Remove the tails.
Rinse and dry the zucchini. Slice off each rounded end and spiralize, using the thinnest attachment for spaghetti-like noodles. Use your hands to break the really long strands into two.
Once the tomatoes are done, remove from pan and set aside. Reduce heat to medium-low and melt 1 tbsp of butter (or olive oil). Add garlic and shrimp; cook for about 2 minutes per side until opaque through the center, or according to package directions. Remove from pan and set aside.
In the same pan over medium-low heat, add the noodles (there’s probably enough butter or oil left in the pan) and cook for 2-3 minutes, tossing occasionally. I like the noodles a little firmer because they’ll soften in the sauce. Divide the noodles between two plates and top with sauce; toss to coat - this is easiest with thongs. Top with the shrimp and tomatoes. Serve right away.

Notes

I have the Paderno Original 3-Blade Spiralizer and it works fine but I’d recommend trying one of the newer designs. I also sometimes find it easier to use this small handheld spiralizer, which is great if you’re tight on storage space (just note that it only works with zucchini, whereas you can use a larger one for squash and other firmer vegetables).

Feel free to substitute a store-bought sauce if you don’t have a food processor or blender. A good-quality pesto or even a tomato sauce would be great.

Zoodles will start to get soggy if they’re in sauce for too long. If you want to prepare this ahead, store the sauce in the fridge in an airtight container with plastic wrap pressed against the sauce, and store the zoodles separately.

Not loving the shrimp idea? This dish is delicious without it but just make sure you add in something that's high in protein. Veg options: you could use half Banza chickpea spaghetti or another protein-rich pasta, or add big serving of white beans.

Leave a comment/review below to LMK what you think!

Garlic-Butter Shrimp & Zoodles with Avocado Sauce

Ingredients

Avocado Sauce

Everything Else

Instructions

Notes

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