Zucchini spirals are a fun substitute for pasta and a way to add more vegetables to your meal. Fresh fruit in season and whole grain bread make perfect compliments to this meal.

Serves 5

Gluten Free


  • 2 tbsp. salted butter
  • 1¼ lb. white shrimp, peeled & deveined
  • 1 tbsp. garlic, chopped
  • ½ cup green onion, chopped
  • ¼ tsp. crushed red pepper
  • 5 tbsp. white wine
  • 2½ tbsp. lemon juice
  • 2 lbs. zucchini squash, spiral cut
  • 2 cups matchstick carrots
  • 2 cups grape tomatoes, halved
  • ¼ tsp. kosher salt
  • ¼ tsp. cracked black pepper
  • 2½ tbsp. lemon zest
  • 1¼ tbsp. fresh parsley
  • 1¼ tsp. parmesan cheese, shredded
  • 2½ each lemons, cut into wedges


  1. In a large skillet, over medium heat, melt butter until frothing. Add shrimp, cook for 2 minutes, turn over.
  2. Add the garlic, green onion, and red pepper flakes; cook for 1 more minute, set shrimp aside.
  3. Add the wine and lemon juice to the pan; deglaze and let simmer for 2 minutes.
  4. Add the zucchini spirals, carrots, and tomatoes; cook until tender, about 2 minutes.
  5. Note: zucchini spirals can be made with a spiral vegetable cutter, spiralizer or mandolin

  6. Season with salt and pepper.
  7. Add the shrimp, lemon zest, and parsley; toss to combine, remove from heat.

Plate Assembly

For each serving, divide the shrimp mixture evenly between plates, with 6 shrimp per plate. Garnish each plate with lemon wedges and parmesan cheese.