Bursting with smoky chipotle, bright lime, and tender shrimp, this zesty shrimp zucchini pasta with lime and chipotle is a fresh, Mexican-inspired twist on shrimp pasta that's perfect for weeknight dinners or easy make-ahead lunches.
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If you love smoky, citrusy flavours, then you'll love this recipe. Also, check out my Grilled Mexican Chicken Marinade with a similar flavour profile.
Jump to:
- Why You’ll Love This Recipe
- Ingredients You’ll Need
- Ingredients Notes
- Step-by-Step Instructions to make Zesty Shrimp Zucchini Pasta with Lime and Chipotle
- Tips for Success
- How to Cut a Bell Pepper into Thin Strips or Julienne
- How to Cut Zucchini into Thin Strips
- Additions
- Substitutions
- FAQ - Your Questions Answered
- Serving Suggestions
- Storage & Reheating
- Ready to make this Recipe?
- Check out these other Recipes
Why You’ll Love This Recipe
- Packed with flavor – That smoky chipotle and zingy lime make every bite pop. It’s shrimp pasta, but way more exciting.
- Super easy to make – No fancy techniques, just a few simple steps and accessible ingredients and you’re good to go.
- Great for leftovers – Tastes just as good the next day, so it’s perfect for lunches or dinners later in the week.
Ingredients You’ll Need
You'll need the following ingredients to make this tasty pasta:
Ingredients Notes
- Neutral oil - Grapeseed, canola, avocado, or olive oil all work well.
- Linguine - Fettuccine or spaghetti are great alternatives if that’s what you have on hand.
- Shrimp - Use raw, peeled, and deveined shrimp. I recommend a medium size, about 31–40 per pound.
Step-by-Step Instructions to make Zesty Shrimp Zucchini Pasta with Lime and Chipotle
Below is a quick summary with pictures of the instructions. For more detailed instructions, refer to the recipe card below.
Step 1. Marinate shrimp – Toss shrimp with oil, garlic, salt, and thyme; chill for 30 minutes.
Step 2. Cook pasta – Boil until al dente, saving some pasta water.
Step 3. Sauté veggies – Cook shallot, zucchini, and bell pepper with salt and thyme until just tender. Transfer to a bowl.
Step 4. Cook shrimp – In same pan, cook shrimp until pink, then stir in chipotle.
Step 5. Combine – Add veggies back into pan, pasta, butter, and pasta water; toss to coat.
Step 6. Finish – Add lemon zest, juice, and Parmesan (if using). Stir gently to mix.
Step 7. Rest and Serve before serving to allow flavours to meld.
Tips for Success
- Cut evenly for even cooking – Slice the zucchini and bell pepper into similar-sized thin strips so they cook at the same rate. For a quick demo, check out the videos below.
- Don’t overcook the shrimp – They cook fast, so remove them from the heat as soon as they turn pink and opaque to keep them juicy.
- Keep veggies slightly crisp – A little bite in the zucchini and peppers gives the dish great texture and freshness.
- Use fresh lemon zest and juice – This brightens the smoky chipotle flavor and keeps the pasta tasting fresh, even if you meal-prep it.
How to Cut a Bell Pepper into Thin Strips or Julienne
Here’s a quick and easy way to slice a bell pepper into thin, even strips or julienne, so they cook perfectly.
How to Cut Zucchini into Thin Strips
Here’s a quick and easy way to slice a zucchini into thin, even strips or julienne, so they cook perfectly.
Additions
- Fresh corn kernels – They add a sweet little crunch and a sunny pop of color that brightens up the smoky chipotle.
- Roasted poblano strips – Soft, slightly smoky, and so flavorful without the heat. They make the whole dish feel a bit more special.
- Avocado slices – Fresh, creamy, and the perfect cool contrast to the warm spice of the pasta.
- Red Pickled Onions - Add a spoonful on top of the pasta to instantly brighten the dish.
Substitutions
- Calabacitas instead of zucchini – Same tender bite but with a gentle sweetness that works beautifully with Mexican flavors.
- Cooked chicken breast strips instead of shrimp – Perfect if you’re out of shrimp or just want to switch it up.
- Cotija cheese instead of Parmesan – Salty, crumbly, and tangy; gives the pasta a more Mexican touch.
- Fettuccine or spaghetti instead of linguine – Both are great swaps and still hold the sauce really well.
FAQ - Your Questions Answered
Totally! That's actually what I used in this recipe. Just thaw them completely before using.
Cook them just until tender but still a little crisp. Plus, cutting the strips evenly (see the video above!) helps them cook at the same pace.
Absolutely! Store it in an airtight container, and when you're ready to reheat, gently warm it in a pan with a splash of water—just to revive the sauce and bring it back to life.
Yes, if you’re going for a lighter, low-carb version. Add the zucchini noodles at the same time you’d add the cooked pasta, and cook just until they’re tender but still have a little bite.
Serving Suggestions
Here are a few simple ideas that pair perfectly with this pasta.
- A crisp green salad – Lightly dressed with lemon or lime vinaigrette to echo the citrus in the pasta.
- A heartier salad - like my Easy Lentil and Kale Salad with Cranberries.
- Garlic bread – Perfect for soaking up any extra chipotle-lime sauce.
- Steamed or roasted asparagus – Quick, simple, and adds a nice pop of color.
Storage & Reheating
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop – Warm over low to medium heat with a splash of water or broth, stirring gently as it heats. This loosens the sauce and keeps the shrimp tender.
- Go easy on the heat – Shrimp can turn rubbery if reheated too quickly. If you use the microwave, heat in short bursts, stirring in between, just until warmed through.
- Freeze for later – Freeze in an airtight container for up to 2 months. When ready to enjoy, thaw overnight in the fridge, then reheat over low to medium heat with a splash of water. Keep in mind the zucchini may lose some of its texture after freezing.
Ready to make this Recipe?
I can’t wait for you to try it! Leave a comment below and let me know how it turned out — and if you made any fun swaps, share those too!
Zesty Shrimp Zucchini Pasta with Lime and Chipotle
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.
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