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10-Minute Shrimp with Zucchini Noodles
Clodagh McKenna
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This meal is one of my favorite quick-fix suppers because it takes just 10 minutes to make, yet it's incredibly flavorful. I just love the combination of fresh garlic, lemon and flat leaf parsley. This "pasta" meal is low in carbs but high in fiber and protein.  

Technique tip: The zucchini noodles cook really fast, so don't cook them for longer than 2 or 3 minutes. They'll get too soggy if you cook them longer. 

Swap option: You can swap out the zucchini noodles with spaghetti or linguine. You can also swap out the shrimp with pancetta, lobster or crab.


    • 2 tablespoons olive oil
    • 4 garlic cloves, minced
    • 1 shallot, minced
    • 12 cherry tomatoes, halved
    • 1 pound medium shrimp, peeled and deveined
    • 1 lemon, zested and juiced
    • 1 pound zucchini, spiralized into noodles (about 3 zucchinis)
    • 2 tablespoons fresh Italian parsley leaves, chopped
    • Sea salt and freshly ground black pepper


1. Place a large frying pan or skillet over medium heat and add 2 tablespoons of olive oil. Stir in the shallots, garlic and halved cherry tomatoes. Cook for 2 minutes.

2. Next, add the shrimp to the pan, toss and cook for 2 minutes, then add in the juice and zest of the lemon. Continue to cook until the shrimp turn pink and are cooked through, about 3 additional minutes. 

3. When the shrimp are just cooked through, add the zucchini noodles, chopped parsley and season with sea salt and freshly ground black pepper. Toss zoodles with the shrimp and cook for about 2 more minutes so the flavors meld together.

4. Remove zoodles and shrimp from the pan and serve immediately. 

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Clodagh McKenna makes 10-minute shrimp with zucchini noodles

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