Spring is the perfect time to bring bright, fresh flavors to the table, and this Lemony Shrimp and Artichoke Pasta with Zucchini Noodles does just that! Packed with juicy shrimp, tangy artichokes, crisp asparagus and a citrusy lemon kick, this dish is light, satisfying, and full of nourishing ingredients. Plus, by swapping out traditional pasta for zucchini noodles, it’s a perfect wholefood, gluten-free, and low-carb option that doesn’t skimp on flavor!
Why You’ll Love This Recipe
- Light & Fresh: The combination of lemon, garlic, and artichokes makes this dish taste like springtime in a bowl.
- Quick & Easy: Ready in 20 minutes, perfect for a weeknight meal.
- Whole-Food Focused: No ultra-processed ingredients—just simple, wholesome goodness.
Shrimp & Artichoke Pasta Ingredients
Shrimp
For the best flavor and texture, opt for sustainable, wild-caught shrimp. Smaller shrimp, such as 40-50 count per pound, work beautifully in this dish, ensuring a perfect bite with every forkful. Their sweet, delicate flavor pairs wonderfully with the bright lemon and briny artichokes.
If you like this dish with artichokes, you’ll love Artichoke Chicken Bake.
Veggies
- Artichoke Hearts– contain prebiotics which help with gut health
- Asparagus– high in potassium which helps regulate blood pressure
- Zucchini– rich in antioxidants
- Shallot (or onion)- good source of Vitamin C, which helps with immunity
- Garlic– has antibiotic and antiviral properties
Herbs, Spices & Such
- Lemon– helps reduce appetite and boost metabolism
- Olive Oil or Avocado Oil– a healthy fat which reduces inflammation compared to lesser quality oils
- Fresh Herbs– basil, parsley, thyme, or dill
- Cheese– goat cheese, feta, or parmesan, choose your favorite
- Castelvetrano Olives– mild & buttery (optional)
- S&P
- Red Pepper Flake (optional)
Zucchini Noodle Note:
To make the zucchini noodles you will need a spiralizer. If you don’t have a spiralizer, cut them into quartered rounds. You can either toss them into the shrimp and veggies once the veggies are done or add them in with the asparagus and sauté.
How to Make Shrimp & Artichoke Pasta
This dish comes together in a snap. Here’s how to make:
- Heat large sauté pan over medium heat. Add olive oil, 3 smashed garlic gloves (see video in recipe card) and shrimp.
- Sauté shrimp until no longer pink about 2-3 minutes, remove shrimp (and garlic) from pan. Sprinkle shrimp with a few pinches of salt.
- Add teaspoon of oil to pan. Add shallot, artichoke hearts, asparagus, olives (if using), S&P and fresh herbs. Cook for 5 minutes or asparagus is fork tender (but not mush).
- Make zucchini noodles with spiralizer, set aside.
- Add shrimp back into pan to warm. Add lemon juice, herbs, and cheese. Salt to taste. Plate zucchini noodles with shrimp and veggies on top.
Recipe Tips & Variations
- Want more protein? Add garbanzo beans.
- Prefer regular pasta? Use whole-wheat spaghetti or any other shape instead of zucchini noodles.
- Dairy-free? Skip the cheese or use a plant-based alternative.
- Love olives? Throw some Castelvetrano olives in for a briny kick.
- Make it Creamy! To make this dish creamy, add the goat cheese while still over the heat. Stir until melted.
Leftovers
Shrimp and Artichoke “Pasta” is delicious cold the next day too. This will keep in an air-tight container in your refrigerator for up to 3 days.
More Artichoke and Shrimp Recipes
- Artichoke Pesto Dip
- Pesto Shrimp Pasta
- Cold Artichoke Dip (dairy free)
- Mango Shrimp Ceviche
- Shrimp Cocktail with Creamy Dip
- Artichoke Chicken
This Lemony Shrimp and Artichoke Pasta with Zucchini Noodles is a simple, vibrant dish that brings out the best of fresh, whole ingredients. Whether you’re looking for a healthy weeknight dinner or a dish to impress guests, this one is sure to become a favorite!
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Let me know if you try it! What’s your favorite way to use zucchini noodles? 🍋🦐
Lemony Shrimp and Artichoke Pasta with Zucchini Noodles
Equipment
- 1 12" skillet
- 1 Veggie Spiralizer optional
Ingredients
- 1 lb Shrimp 40-50 ct per lb. shelled, deveined, thawed
- 4 cloves Garlic smashed (see video)
- 1 can Artichoke Hearts quartered, drained
- 2 cups Asparagus cut into bite-size pieces, stalky ends trimmed and discarded
- 1/3 cup Shallot diced
- 3 tsp Olive Oil divided
- 2 tbsp Fresh Herbs: chives, parsley, thyme, dill, basil choose your favorite(s) and chop finely
- 1/2 Lemon large
- 2 Zucchini spiralized
- 4 oz Cheese: Goat, Feta, or Parmesan crumbled / grated
- 1/2 cup Castelvetrano Olives optional
- 1/2 tsp Sea Salt
- Pepper to taste
- Red Pepper Flake optional
Instructions
- Heat skillet to medium high. Add 2 tsp olive oil. Smash 4 garlic cloves with the flat side of a knife. Remove skin from clove (see video). Place whole smashed clove and shrimp in pan. Sauté for 3 minutes or until shrimp is opaque. Remove shrimp and garlic from pan. Season shrimp with a few pinches of salt.
- Wipe out pan. Add last teaspoon of oil to pan. Add in shallot, artichoke hearts, asparagus, and olives, if using. Sauté for 5 minutes or until asparagus is fork tender, but not mushy. Sprinkle with remaining salt.
- While veggies are cooking, spiralize the zucchini. If you don't have a spiralizer, you can dice the zucchini and add in with veggies or keep raw for crunch.
- Add shrimp back into pan to warm up. Add in herbs and lemon juice. Remove from heat. Add cheese. For a cream sauce, add goat cheese while still over heat. Stir until melted.
- Place zucchini noodles in bowl and spoon shrimp and veggies over noodles. Enjoy.
Comments
Perfect recipe for this time of year with fresh asparagus