Creamy Avocado Zucchini Pasta with Charred Corn and Spicy Shrimp

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Creamy Avocado Zucchini Pasta with Charred Corn and Spicy Shrimp

Creamy Avocado Zucchini Pasta with Charred Corn and Spicy Shrimp

We’re back with another collaboration from one of my favorite fitness brands, Peloton Cycle.

If you missed the last ones, I made a Miso Chicken Ramen Zucchini Noodle Soup and a Sweet Potato Noodles, Kale, Avocado and Fried Egg breakfast bowl.

Now, I’m making a summer staple of mine: Creamy Avocado Zucchini Pasta with Charred Corn and Spicy Shrimp.

Creamy Avocado Zucchini Pasta with Charred Corn and Spicy Shrimp

If you haven’t read up on my fitness journey, then you may not know that I’m a big fan of spinning (stationary cycling indoors with an instructor and awesome music.) The gym in my apartment building has four Peloton bikes and about two years ago, I became hooked and I spin up to 4-5 days a week now! While I don’t always do a full 45 minute class, I may do a quick 15 minute warmup before a lifting day.

Anyway, this post isn’t about my fitness journey, it’s about one of my favorite summer meals: zucchini noodles with a creamy avocado sauce, topped with charred corn and spicy shrimp.

Creamy Avocado Zucchini Pasta with Charred Corn and Spicy Shrimp

I am obsessed with making corn this way: heat a bit of olive oil in a pan, add in corn kernels (shaved off an ear of corn), and season with salt, pepper and paprika and cook, stirring often, until the corn is charred and bright yellow.

I top this corn on everything – salads, pastas (like this one), and even add it to wraps. And as for tomatoes, well, who doesn’t love cherry tomatoes in the summertime?

Oh, and check out this gorgeous shot of the Inspiralizer working its magic:

Creamy Avocado Zucchini Pasta with Charred Corn and Spicy Shrimp

And of course, you can’t mess with a solid avocado cream sauce. It’s an easy way to sneak in some healthy fats and not use mayonnaise to make a creamy pasta sauce.

Thanks to Peloton for having me – and to Isaac James for the awesome photos, as always.

Creamy Avocado Zucchini Pasta with Charred Corn and Spicy Shrimp


Creamy Avocado Zucchini Pasta with Charred Corn and Spicy Shrimp


  • 1 teaspoon olive oil
  • Kernels from 1 medium ear of corn
  • 1/4 teaspoon paprika
  • salt and pepper to taste
  • 2 medium zucchinis Blade D, noodles trimmed
  • 8 medium to large shrimp deveined, shells removed
  • 1 tablespoon olive oil
  • 1 lime juiced
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • For the avocado dressing:
  • 1 ripe avocado peeled and pitted
  • 1 lime juiced
  • 1 small garlic clove minced
  • ½ small jalapeno seeded and chopped
  • 2 tablespoons chopped cilantro
  • ¼ teaspoon salt
  • Pepper to taste
  • Water if needed to thin


  • Start by spiralizing, dicing, mincing and prepping all ingredients.
  • Next, place all of the ingredients for the dressing into a food processor (or high speed blender) and pulse until
  • creamy. Taste and adjust to your preferences, if needed!
  • Place the zucchini noodles into a large mixing bowl, add the dressing and toss thoroughly to combine.
  • Heat the oil in a medium skillet over medium-high heat. Once oil is shimmering, add in the corn kernels and season with paprika, salt and pepper. Cook, stirring until corn is bright yellow and fork tender. Remove and set aside.
  • While corn cooks, place the shrimp in a medium bowl and top with olive oil, lime juice, garlic powder, chili powder, salt, and pepper. Toss to combine.
  • Once the corn is done and set aside, add in the shrimp. Cook the shrimp for 2 minutes, flip, and cook another 2 minutes or until shrimp are opaque and c-shaped.
  • Once fully cooked, plate the zucchini noodles before placing the shrimp on top. Complete by adding in the cooked corn kernels right on top!

Creamy Avocado Zucchini Pasta with Grilled Corn & Spicy Shrimp


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Ali Maffucci says:
Thank you very much!
Saira says:
My inspiralizer is on its way. Cant wait to start this amazing journey! Have to lose 30 kg by October.
Jean Imholte says:
Made this tonight and it was a 10! Husband loved it, and the flavors are fantastic. Please Ali, when we have to click over to another blog, though, could you make the recipe easier to print out without 4 pages of pics and dialogue? I'm building a recipe file I can rely on and this one is a keeper!
Renee says:
Hi Ali, LOVE this one! I have made it several times already, but I agree with Jean, can you please post a printable version?
Cassie says:
I actually LOVE spinning! It's a really fun way to get in a good workout. Anyways, I love creamy zucchini noodles as well! The avocado will lend the most perfect texture to the zoodles!
Kim says:
Do you actually cook the noodles or leave them raw? This is my first time using this recipe.
Marta says:
Hello Ali! It's not so usual to find fresh corn kernel in italy, we buy already cooked. Is your already cooked or you prepared it before boiled?
Hi Ali, I made a variation of this last night. I didn't add but a dash of chilli powder; we aren't fans of spicy. I did add a little lawrys seasoned salt and I didn't have corn so I used frozen mixed vegetables. It was so pretty and delicious! My husband gave it an 11 out of 10!!
Carolyn says:
Do you cook the Zoodles?
Ali Maffucci says:
Not in this recipe, no!
Carolyn says:
Thanks, it was very yummy. My son and husband really liked it too!!
Neil says:
This sounds delicious, but I'm always sad when you don't include nutritional information.
Nursen says:
Ditto. :(
Terry says:
How many servings are in this recipe? That information is missing from what I can see. Thank you.
Sarah says:
Looking for the same information here...
Crystal says:
Do you cook the zucchini noodles or eat them cold?
Jean Henderson says:
Hi! Was looking for the nutritional info... is it available? Thank you!
Meaghan says:
Unfortunately, no. This was a sponsored post, so nutritional information is not available for this particular recipe!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.