Low-Carb Summer Garden (Zucchini) Pasta With Chile

Name: Low-Carb Summer Garden (Zucchini) Pasta With Chile Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large zucchini; 2 cups cherry tomatoes; 1/2 pound snap peas; 5 sweet peppers, sliced; 1 yellow onion, cut into matchstick-size pieces; 5 cloves garlic, minced; 1 pound uncooked medium shrimp, peeled and deveined; 2 tablespoons Thai chile paste; 2 tablespoons rice vinegar; 1 cup vegetable stock; 2 tablespoons fish sauce; 1 tablespoon sesame oil; salt and ground black pepper to taste; 1 bunch green onions, sliced; 1 bunch chopped fresh cilantro; zest from 1 lemon

Servings: persons

1 large zucchini
2 cups cherry tomatoes
1/2 pound snap peas
5 sweet peppers, sliced
1 yellow onion, cut into matchstick-size pieces
5 cloves garlic, minced
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons Thai chile paste
2 tablespoons rice vinegar
1 cup vegetable stock
2 tablespoons fish sauce
1 tablespoon sesame oil
salt and ground black pepper to taste
1 bunch green onions, sliced
1 bunch chopped fresh cilantro
zest from 1 lemon

1
Cut zucchini into noodles using a spiralizer fitted with the large shredding blade.
2
Saute cherry tomatoes, snap peas, sweet peppers, and onion in a large saucepan over medium-high heat until tender, about 5 minutes. Add garlic; cook until softened, about 2 minutes. Remove from heat and place vegetable mixture in a bowl.
3
Return saucepan to medium-high heat; add shrimp and chile paste. Saute until shrimp begin to turn opaque and is coated in paste, about 2 minutes. Add vinegar; cook until reduced, about 1 minute. Add vegetable stock, fish sauce, and sesame oil. Add the vegetable mixture and zucchini noodles. Cover and allow zucchini to steam, 2 to 3 minutes. Season with salt and pepper.
4
Split the zucchini between 4 plates. Top with the shrimp, vegetables, and broth. Finish with green onions, cilantro, and lemon zest.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 large zucchini, 2 cups cherry tomatoes, 1/2 pound snap peas, 5 sweet peppers, sliced, and more.

Yes, Low-Carb Summer Garden (Zucchini) Pasta With Chile Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Low-Carb Summer Garden (Zucchini) Pasta With Chile Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions