Lemon-Dill Zucchini Pasta with Shrimp and Capers

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This is a Sponsored post written by me on behalf of Organic Choice for SocialSpark. All opinions are 100% mine.

Lemon-Dill Zucchini Pasta with Shrimp and Capers

A few months ago, I planted some cilantro, basil and parsley on behalf of Organic Choice. While I don’t totally have the green thumb that my father has, the cilantro grew quickly and sprouted leaves quickly! It’s such a fun process to grow your own herbs.

Unfortunately, then Memorial Day happened and they went unwatered and neglected for about 5 days and they curled up and little flowers took their place.

Lemon-Dill Zucchini Pasta with Shrimp and Capers

Total bummer, but I plan on planting more seeds this summer in smaller pots. I have to bring my dad on my next trip and help me plant them.

Organic Choice by MiracleGro makes it easy – their soil has fertilizer in it, so you don’t have to worry about adding in all sorts of elements to your little window-sill pot. When I try this all again, I’ll take some pictures so you can see.

Lemon-Dill Zucchini Pasta with Shrimp and Capers

The only picture I have from this “experience” is one I put on Instagram after I got so excited over my cilantro seedling:


An herb I’ve grown to love is dill. I used to dislike dill, I thought it made my food taste soapy. However, fresh dill can really transform a simple dish into a refreshing, flavorful meal.

Case in point: this lemon-dill zucchini pasta with shrimp and capers.

Every ingredient in this dish plays it’s own part. The lemon adds a tanginess, the tomatoes simmer into a very light sauce, the shrimp offers a protein, the capers offer the perfect saltiness, the dill creates aromatics and freshness and of course, the zucchini pasta makes the meal.

Lemon-Dill Zucchini Pasta with Shrimp and Capers

I may sound like a broken record, but this bowl of pasta might become a new go-to dinner, taking over my Bacon Shrimp Scampi. It’s easy to make (all in one pan!) and it’s perfect for summer nights when you want a hearty dinner that doesn’t require standing in the kitchen for an hour, overheating.

I had a brilliant idea to involve Lu’s hands in the picture, but then I realized that my bowl was too small and Lu’s hands are too big – it looks like a gentle giant’s holding a bowl of tiny noodles. I had to share the picture:

Lemon-Dill Zucchini Pasta with Shrimp and Capers

Funny, right?

I can’t wait to take a second stab at planting my own herbs with  Organic Choice – I cook so much with herbs, as they’re essential to healthy eating. With the right spices and the right fresh herbs, you can add a lot of flavor without a lot of fat and calories.

As for dill, it’s a new favorite.

Lemon-Dill Zucchini Pasta with Shrimp and Capers

This is a Sponsored post written by me on behalf of Organic Choice for SocialSpark. All opinions are 100% mine.

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What spiralized meal would you make with fresh herbs?

Nutritional Information & Recipe

Lemon-Dill Zucchini Pasta with Shrimp and Capers

Lemon-Dill Zucchini Pasta with Shrimp and Capers

Yields 2

10 minPrep Time

10 minCook Time

20 minTotal Time

Save RecipeSave Recipe


  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, minced
  • 3 roma tomatoes, seeds removed, chopped
  • 12 shrimp, deshelled, deveined
  • juice of 1 lemon
  • salt and pepper, to taste
  • 2 zucchinis, Blade C
  • 1.5 tablespoon freshly chopped dill
  • 1 tablespoon capers


  1. Place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the garlic and cook for 30 seconds or until fragrant. Then, add in the tomatoes, shrimp, lemon juice and season with salt and pepper. Let cook for about 5 minutes or until the shrimp are cooked through and opaque.
  2. Add in the zucchini noodles, dill and capers and toss to combine. Cook for 2-3 minutes or until zucchini is al dente.
  3. Divide into bowls and serve.

Lemon-Dill Zucchini Pasta with Shrimp and Capers

Lemon-Dill Zucchini Pasta with Shrimp and Capers

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Cat says:
I'm not much of a gardener, either, but I think some plants (basil, parsley and cilantro) are best bought already started because they might be more difficult to start from seed. Might google for more info, but some seeds also benefit more by soaking them first before trying to grow them. Maybe these plants are included in that list. The man I talked to at the farmers market last weekend said that herbs really do grow better outdoors than indoors, too. So hang in there. I bet you'll find the right combination of what will work with where you can garden. I think you did a wonderful job on the cilantro, though! :-)
Erin says:
How much shrimp did you use for 2 servings? All ingredients are listed except shrimp. Thanks for all you do, so many of your recipes are fantastic!! Have a great summer and don't give up on growing herbs. It is so nice to have fresh herbs for recipes. I have parsley, basil, oregano, thyme, rosemary and cilantro in my garden right now.
Erin - I've adjusted the recipe, sorry for mistake! And thanks for the encouragement :)
findingmykd says:
Starting basil or parsley from seed is really quite challenging...dill and cilantro are much better picks for seeds, and if you let them flower and go to seed they will keep coming back! Buying an actual plant from the farmer's market or someplace like Trader Joe's is really the easiest way to start for plants like rosemary, sage, oregano, thyme, chives, they're just so finicky otherwise!
Anonymous says:
How much pasta did you use for 2 servings? I don't see it in the ingredient list.
2 zucchinis, Blade C = zucchini noodles = pasta!
Ivy says:
We made this last night and it was really good. It was the perfect light, refreshing summer dish for these hot & sticky Carolina evenings!!! Thanks again for another GREAT recipe! My husband said last night that our Paderno was one of the best investments we have made!!! :)
Yay - I totally agree with your husband :)
Jennifer W. says:
This... was... FABULOUS! First time using my spiralizer and damn, this was so bright and flavorful! so happy to have found your site ... thank you!!!
I'm so happy you liked the recipe, Jennifer!
Mariana says:
Hi Ali! This is one of my favorite recipes for the spiralizer, I have made it for my husband and I and friends! Next I will be making it for a potluck at work and I was wondering, since the potluck is at noon for lunch and I need to bring it with me to work, can this dish also be served chilled? Mariana
Yes, definitely! You can make this in advance and chill it overnight!
Mariana says:
Great! thank you :) And congrats on your book! Cant wait to grab a copy.
Lori says:
Is there another protein you can recommend that is not shellfish or pork?
Lori says:
Sorry to repeat. I hit "post" before hitting the button to be notified by email for a response. Please respond to this post. Thanks

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