Go Back

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
Print Recipe
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.