Zesty Shrimp Zucchini Pasta with Lime and Chipotle

Zesty Shrimp Zucchini Pasta featured image.

Zesty Shrimp Zucchini Pasta with Lime and Chipotle

A smoky, citrusy shrimp and zucchini pasta with chipotle and lime, full of fresh flavor and perfect for dinner or meal prep.

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Course: dinner, lunch

Cuisine: latin american, Mexican

Keyword: main dish, mexican recipe

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Calories: 472kcal

Author: Ana Jimenez

Ingredients

2 tablespoons neutral oil, keep divided grapeseed, canola, avocado or olive oil
1 small garlic clove, minced
¾ teaspoon salt for the shrimp marinade
1 teaspoon dried thyme for the shrimp marinade
250 grams (9 ounces) raw shrimp, peeled and deveined thawed, if using frozen. Recommended size: 31-40 shrimp per pound.
185 grams (6 ½ ounces) dried pasta fettuccine, linguine or spaghetti
2 tablespoons unsalted butter keep separated
1 medium-sized shallot, diced
1 medium-sized zucchini (160 grams or 5 ½ ounces) zucchini, cut into fine strips watch video above for how to cut into fine strips or julienne
1 red bell pepper, cut into fine strips watch video above for how to cut into fine strips or julienne
¾ teaspoon salt for the vegetables
½ teaspoon dried thyme for the vegetables
1 chipotle in adobo, finely chopped adjust to your preferred spice level
Zest of 1 lemon
½ lemon juice
grated Parmesan cheese optional

For Garnishing

cilantro, chopped optional

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Instructions

Marinate the shrimp. In a small bowl, mix 1 tablespoon of neutral oil, the minced garlic clove, ¾ teaspoon salt, and 1 teaspoon dried thyme. Add the shrimp and toss well so they’re fully coated. Pop it in the fridge for about 30 minutes while you prep the rest.
Cook the pasta. Bring a pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, save ¼ cup of that starchy pasta water. Set both the pasta and the water aside.
Sauté the vegetables. In a large pan over medium heat, add the remaining 1 tablespoon neutral oil and 1 tablespoon unsalted butter. Once melted, toss in the diced shallot and cook for about 4 minutes until softened and translucent. Add the zucchini and bell pepper, then sprinkle with the remaining ¾ teaspoon salt and ½ teaspoon dried thyme. Stir and cook for about 6 minutes, just until the veggies are tender but still have a bit of bite. Transfer them to a bowl.
Cook the shrimp. In the same pan, add the marinated shrimp in a single layer. Cook for 1 ½ minutes per side, just until they turn pink and opaque. Stir in the chopped chipotles in adobo and let that smoky aroma bloom.
Bring it all together. Return the vegetables to the pan with the shrimp. Add the cooked pasta, the remaining 1 tablespoon butter, and the reserved ¼ cup pasta water. Toss everything gently and let it cook for about 3 minutes so the sauce coats the pasta.
Finish and serve. Add the lemon zest and the juice of half a lemon. Stir gently, taste for salt, and adjust if needed. If you’re using Parmesan cheese, sprinkle it in now and give it one last toss. Cover the pan with a lid, remove from heat, and let it rest for 3 to 5 minutes so the flavors settle and the cheese melts. Serve warm, garnished with cilantro if you like, and maybe an extra wedge of lemon on the side.

Notes

For a tangy pop of color, top your pasta with a spoonful of my Red Pickled Onions — they’re quick to make and instantly brighten the dish.

If you want to turn up the heat, drizzle a little Easy Chile Morita Salsa over the top for extra smoky spice.

Feel free to swap in any color bell pepper you have on hand.

Pair this pasta with a light crisp green salad, or for something heartier, pair it with my Easy Lentil and Kale Salad with Cranberries or my Nopal (Cactus Paddle) Salad.

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