Why You’ll Love This Shrimp Avocado Zoodle Pasta
- It’s a 20-minute wonder. From fridge to table in less time than it takes to get a food delivery, this recipe is your secret weapon for busy days. The sauce is a simple blitz in the blender, and the shrimp and zoodles cook up in a flash.
- The avocado sauce is a game-changer. Forget heavy cream or complicated reductions. This sauce gets its incredible creaminess from ripe avocado, blended with fresh lime juice, herbs, and a touch of garlic. It’s rich, dairy-free, and packed with flavor.
- It’s light yet deeply satisfying. You’ll finish the bowl feeling energized, not sluggish. The combination of lean protein from the shrimp and the healthy fats from the avocado keeps you full and happy, without any of the heaviness of a traditional pasta dish.
- Endlessly customizable. Not a fan of cilantro? Use basil. Want a little heat? Add a chopped chili. This recipe is a fantastic template that you can make your own, depending on what’s in your fridge and what you’re craving.
Ingredients & Tools
- 450 g large raw shrimp, peeled and deveined
- 3-4 medium zucchini (about 600 g)
- 2 ripe avocados
- 2 cloves garlic, minced
- 1 large lime, juiced
- 30 ml extra virgin olive oil, divided
- 15 g fresh cilantro (or basil)
- 60 ml water or vegetable broth
- To taste: salt and freshly ground black pepper
- Optional: pinch of red pepper flakes, for serving
Tools: A spiralizer (or julienne peeler), a large skillet, a blender or food processor, and a couple of mixing bowls.
Getting the ingredients right is key here. You want your avocados to be perfectly ripe—yielding slightly to gentle pressure—for the creamiest sauce. And for the shrimp, I really recommend buying them raw and peeling them yourself; they just have so much better texture and flavor than the pre-cooked kind.
Serves: 3-4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Avocado readiness is non-negotiable. An unripe avocado will leave you with a lumpy, bland sauce. Give it a gentle squeeze near the stem; it should feel slightly soft, not rock hard. If they’re firm, pop them in a paper bag with a banana for a day to speed up ripening.
- Don’t overcook your zoodles! Zucchini noodles have a very high water content and can turn from perfectly al dente to a watery mush in a matter of minutes. The trick is a very quick sauté, just to warm them through and slightly soften them.
- Pat your shrimp completely dry. This is the secret to getting a beautiful sear on your shrimp instead of them steaming in their own moisture. Use paper towels and really press down to soak up any extra liquid—it makes all the difference.
- The lime juice does double duty. Not only does it add a essential bright, zesty flavor to cut through the richness of the avocado, but its acidity also helps prevent the avocado sauce from turning brown too quickly.
How to Make Shrimp Avocado Zoodle Pasta
Step 1: Prep Your Components. Start by spiralizing your zucchini. If you don’t have a spiralizer, a julienne peeler works just fine, though the noodles will be thinner. Place the zoodles in a colander and sprinkle very lightly with salt. This will begin to draw out some excess water. Now, pat your shrimp thoroughly dry with paper towels and season them with a pinch of salt and pepper. This is also the perfect time to make your sauce.
Step 2: Create the Creamy Avocado Sauce. Halve and pit your avocados, scooping the flesh into your blender or food processor. Add the juice of one lime, one minced garlic clove, most of your fresh cilantro (save a little for garnish), 15 ml of olive oil, and the water or broth. Blend on high until you have a perfectly smooth, pourable consistency. You’ll notice it should be like a thick, luscious dressing. Taste it and season generously with salt and pepper—this is your main seasoning for the whole dish, so don’t be shy.
Step 3: Cook the Shrimp to Perfection. Heat the remaining 15 ml of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the shrimp in a single layer. You should hear a nice sizzle. Cook for about 2-3 minutes per side, until they’re pink, opaque, and slightly curled. Don’t move them around too much—let them get a nice sear. Throw in the other minced garlic clove in the last 30 seconds of cooking, just until fragrant. Transfer the shrimp to a clean plate.
Step 4: Sauté the Zoodles—Quickly! Using the same skillet (those leftover shrimp and garlic bits are flavor gold), add the zoodles. Toss them in the pan for just 1-2 minutes. Honestly, you’re just warming them through. You want them to be tender but still have a bit of a bite, like al dente pasta. If you cook them too long, they’ll release all their water and become soupy.
Step 5: Bring It All Together. Turn off the heat. Pour that beautiful green avocado sauce over the warm zoodles in the skillet. Add the cooked shrimp back in. Now, gently toss everything together until the zoodles and shrimp are evenly coated in the creamy sauce. The residual heat will warm the sauce through perfectly without cooking it.
Step 6: Serve Immediately. Divide the pasta among bowls. Finish with a final squeeze of fresh lime juice, a sprinkle of the reserved cilantro, and if you like a bit of spice, a pinch of red pepper flakes. This dish is best enjoyed right away while the zoodles are still perfectly textured and the sauce is vibrant green.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp lemon provide a crisp, clean contrast to the rich, creamy pasta, balancing the meal beautifully.
- Garlic-rubbed toasted baguette slices — For those who can’t imagine a pasta dish without bread, this is the perfect vehicle for scooping up every last bit of that delicious avocado sauce.
- Grilled asparagus or broccolini — Adding a side of green veggies enhances the fresh, spring-like feel of the dish and adds another layer of texture.
Drinks
- A crisp, citrusy Sauvignon Blanc — The wine’s acidity and notes of grapefruit and lime will mirror the flavors in the sauce and cut through the richness impeccably well.
- A light lager or a hoppy IPA — The carbonation and bitterness from the beer cleanse the palate between bites, making each mouthful of the creamy pasta taste fresh again.
- Sparkling water with lime — A non-alcoholic option that still provides the effervescence and citrus zing needed to balance the dish perfectly.
Something Sweet
- Lemon sorbet — It’s the ultimate palate cleanser. The intense, sharp citrus flavor is a refreshing and light way to end the meal on a bright note.
- Fresh mixed berries with a dollop of whipped cream — The natural sweetness and slight tartness of the berries feel light and summery, continuing the theme of the main course.
- A few squares of dark chocolate (70% cocoa or higher) — A simple, elegant finish that satisfies a sweet tooth without being too heavy after such a fresh meal.
Top Mistakes to Avoid
- Mistake: Using watery zoodles. If you skip the step of salting your zoodles and letting them drain, you’ll end up with a watery sauce. The salt pulls out moisture, ensuring your dish stays creamy, not soupy.
- Mistake: Over-blending the avocado sauce. You just want to blend it until it’s smooth. Over-blending can sometimes incorporate too much air and even warm the sauce up a little, which can affect the texture.
- Mistake: Crowding the pan with shrimp. If you dump all the shrimp in at once, they’ll steam instead of sear. Cook them in a single layer, in batches if necessary, to get that beautiful golden color and locked-in juiciness.
- Mistake: Adding the sauce to a hot skillet to cook it. The sauce is meant to be warmed by the residual heat of the zoodles and shrimp. If you apply direct heat, it can separate or become grainy.
Expert Tips
- Tip: Make it ahead by prepping components separately. You can spiralize the zucchini and make the sauce a few hours ahead. Store the zoodles in an airtight container in the fridge, and press plastic wrap directly onto the surface of the sauce to prevent browning. Cook the shrimp and assemble just before serving.
- Tip: Add a nutritional boost. For an extra hit of protein and healthy fats, stir in a tablespoon of hemp hearts or a sprinkle of toasted pine nuts right before serving. They add a lovely little crunch, too.
- Tip: Master the “zoodle drain”. After salting your zoodles, you can take it a step further: wrap them in a clean kitchen towel and gently squeeze out any excess liquid. This guarantees a non-watery dish every single time.
- Tip: No spiralizer? No problem. Use a vegetable peeler to create wide, flat “pappardelle-style” zucchini ribbons. They’re just as delicious and have a wonderful, delicate texture.
FAQs
Can I make this dish ahead of time?
You can prep the components ahead, but I don’t recommend assembling the entire dish more than an hour in advance. The zoodles will continue to release water, and the avocado sauce will eventually start to oxidize and brown. Your best bet is to spiralize the zucchini, make the sauce (press plastic wrap directly on its surface), and have the shrimp peeled. Then, the final cook and assembly takes just 5 minutes when you’re ready to eat.
My sauce turned brown. What happened?
Avocados oxidize when exposed to air, just like apples. The lime juice in the recipe slows this down significantly, but it will still happen over time. If you’re storing leftovers (which will be a bit softer), a squeeze of extra lime juice on top can help. The flavor is still great, even if the color isn’t as vibrant! Making it fresh is always ideal.
Can I use frozen shrimp?
Absolutely! It’s often more convenient and affordable. Just be sure to thaw them completely in the refrigerator overnight first. Then, the most important step is to pat them incredibly dry with paper towels before seasoning and cooking. If they’re wet, they won’t sear properly.
Is there a substitute for cilantro?
Of course! Cilantro can be a divisive herb. Fresh basil is a fantastic substitute, giving the sauce a lovely, aromatic, slightly sweet flavor. You could also use flat-leaf parsley for a more neutral, fresh herbiness. Even a combination of mint and chives would work beautifully here.
How can I make the sauce thicker or thinner?
The consistency is easy to adjust. If your sauce is too thick, simply add more water or broth, a tablespoon at a time, while blending until it reaches your desired pourable consistency. If it’s too thin (which is rare), you can add a little more avocado or a tablespoon of Greek yogurt to thicken it up.
Shrimp Avocado Zoodle Pasta
Whip up this 25-minute Shrimp Avocado Zoodle Pasta! Plump shrimp & zucchini noodles tossed in a creamy, dairy-free avocado sauce. A light, satisfying, & easy weeknight meal.
Ingredients
Ingredients
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450 g large raw shrimp, peeled and deveined
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3-4 medium zucchini (about 600 g)
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2 ripe avocados
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2 cloves garlic (minced)
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1 large lime (juiced)
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30 ml extra virgin olive oil (divided)
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15 g fresh cilantro (or basil)
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60 ml water or vegetable broth
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salt and freshly ground black pepper (To taste)
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red pepper flakes (Optional: pinch, for serving)
Instructions
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Prep Your Components. Start by spiralizing your zucchini. If you don't have a spiralizer, a julienne peeler works just fine, though the noodles will be thinner. Place the zoodles in a colander and sprinkle very lightly with salt. This will begin to draw out some excess water. Now, pat your shrimp thoroughly dry with paper towels and season them with a pinch of salt and pepper. This is also the perfect time to make your sauce.01
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Create the Creamy Avocado Sauce. Halve and pit your avocados, scooping the flesh into your blender or food processor. Add the juice of one lime, one minced garlic clove, most of your fresh cilantro (save a little for garnish), 15 ml of olive oil, and the water or broth. Blend on high until you have a perfectly smooth, pourable consistency. You'll notice it should be like a thick, luscious dressing. Taste it and season generously with salt and pepper—this is your main seasoning for the whole dish, so don't be shy.02
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Cook the Shrimp to Perfection. Heat the remaining 15 ml of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the shrimp in a single layer. You should hear a nice sizzle. Cook for about 2-3 minutes per side, until they're pink, opaque, and slightly curled. Don't move them around too much—let them get a nice sear. Throw in the other minced garlic clove in the last 30 seconds of cooking, just until fragrant. Transfer the shrimp to a clean plate.03
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Sauté the Zoodles—Quickly! Using the same skillet (those leftover shrimp and garlic bits are flavor gold), add the zoodles. Toss them in the pan for just 1-2 minutes. Honestly, you're just warming them through. You want them to be tender but still have a bit of a bite, like al dente pasta. If you cook them too long, they'll release all their water and become soupy.04
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Bring It All Together. Turn off the heat. Pour that beautiful green avocado sauce over the warm zoodles in the skillet. Add the cooked shrimp back in. Now, gently toss everything together until the zoodles and shrimp are evenly coated in the creamy sauce. The residual heat will warm the sauce through perfectly without cooking it.05
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Serve Immediately. Divide the pasta among bowls. Finish with a final squeeze of fresh lime juice, a sprinkle of the reserved cilantro, and if you like a bit of spice, a pinch of red pepper flakes. This dish is best enjoyed right away while the zoodles are still perfectly textured and the sauce is vibrant green.06
