Zucchini Pasta with Creamy Avocado Sauce and Shrimps

Zucchini Pasta with Creamy Avocado Sauce and Shrimps - NotEnoughCinnamon.com

Oh delicious shrimps! Feels like an eternity since the last time I had some. I love me some shrimps. But Solal doesn’t. Like at all. I think he would rather eat garbage than eating shrimps. Wait, maybe I’m exaggerating a little bit – I like to do that sometimes. ANYWAYS, when I eat shrimps, it has to be on my own. And the truth is, I don’t mind at all because it means I don’t have to share and I’ll have more (sneaky smile on my face).

Zucchini Pasta with Creamy Avocado Sauce and Shrimps - NotEnoughCinnamon.com

This Zucchini Pasta with Creamy Avocado Sauce and Shrimps is kind of my new favorite lunch. I guess mostly because of the zucchini noodles. I mean, isn’t it an amazing concept? All the pasta fun, none of the carbs. And since I’m on a low carb diet lately this is exactly what I need! You will basically always find zoodles in my fridge, ready to be eaten. To make them, I use my new favorite kitchen toy called a Spiralizer. Thanks to this amazing little tool, your zucchini pasta will be ready in no time – and you can use it with tons of other veggies too!
And then there’s this creamy avocado sauce. Guys… don’t get me started on this one or we’ll still be here tomorrow night. See how creamy it is? YUM!

Zucchini Pasta with Creamy Avocado Sauce and Shrimps - NotEnoughCinnamon.com


Zucchini Pasta with Creamy Avocado Sauce and Shrimps


Prep Time: 15 minutes

Total Time: 15 minutes

Yield: Serves 2

Cal: 348 - Protein: 25.3g - Fat: 21.7g - Carbs: 17.5g - Fiber: 8.75g - Sugar: 5.8g
WW Old Points: 8 pts - Points+: 9 pts


  • 10 oz/300g cooked shrimps, peeled (weighted with shells)
  • 2 medium zucchini, peeled
  • For the sauce
  • 1 avocado
  • the juice of 1/2 lemon
  • 3 tbsp coconut milk
  • 1/4 tsp tabasco
  • salt to taste


  1. Using your Spiralizer, make zucchini noodles. If you don't have one, you can use a julienne slicer or a mandoline (but I've never tried myself).
  2. Combine all the sauce ingredients in your food processor and process until smooth. Scrape the edges of the bowl as needed.
  3. Toss zucchini pasta with sauce, top with shrimps and serve.


I like my zoodles raw but you can also cook the zucchini in a non-stick skillet with a little olive oil for about one minute or less.
The coconut milk gives a very subtil coconut flavor (I honestly can't taste it). You can sub it with another milk.


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This post contains affiliate links. It means that if you buy a Spiralizer via this link I will earn a small commission, at no additional cost for you. There, I said it. Thanks :)

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posted in Dairy Free, Gluten free, Italian Inspired, Low carb, Main Course, Meatless Monday, Paleo, Paleo/Primal, Pasta, Primal, Recipes, Sauce, Seafood, Summer Recipes,


  • julia says:

    This looks so creamy and delicious! That shrimp is just mouthwatering!

  • Elle Kaestner says:

    My fiancé and I tried this this recipe over the weekend and it was so good: like lick the plate after you’re done good. Thanks so much for sharing!

  • Jan says:

    Looks awesome! Can’t wait to try. But more then one shrimp is just called SHRIMP there is no “s” at the end of it.

    • marie says:

      Hi Jan! Thanks for the heads up :) I’m not a native English speaker so you’ll probably spot one or two spelling mistakes on this blog, even though I do my best to avoid them! I’ve done some research about the shrimp(s) thing (because I had no idea the plural was shrimp and not shrimps!) and it turns out both spelling are correct even though American English speakers would almost never use shrimp with an “s”.
      Anyway, I hope you’ll enjoy this recipe!

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