Oodles of Zoodles

By Gina Caputo

Oodles of Zoodles

When zucchini is in season, this is a go-to for one of the fastest dinners around. The combination of lemon and herbs with al dente zucchini and just done shrimp is perfect on a hot day when you want to keep the stove and oven time to a bare minimum. It's light but satisfies. And leaves room for dessert!


  • 3-4 zucchini, spiralized (or chopped into matchsticks)
  • 9-12 raw shrimp per person, peeled, deveined and defrosted
  • 2 Tbsp olive oil
  • 1 lemon, juice and zest
  • 2 cloves of garlic, minced
  • Pinch of red pepper flakes
  • Sea salt and fresh cracked pepper
  • 1/4 cup chopped, fresh Italian parsley, basil or dill


  1. Have two saute pans at the ready.
  2. In each, place 1 Tbsp of olive oil and 1 minced clove of garlic. Turn heat to medium.
  3. Add the pinch of red pepper flakes to one pan, this will be the pan for the shrimp.
  4. When the garlic gets really fragrant, add the zucchini spirals to one pan and your shrimp to the one with the red pepper flakes.
  5. Add the lemon juice and zest to the zucchini along with a fat pinch or two of sea salt and pepper, toss well with tongs.
  6. Cook shrimp until pink, turning once and then remove from heat.
  7. The zucchini doesn’t require a lot of time, toss it continuously over medium heat until it just starts to soften but remains al dente. Remove from heat.
  8. Combine the zoodles and the shrimp and serve in large bowls with a garnish of chopped fresh herbs. Add salt and pepper (and maybe even MORE lemon) to taste!