Savour Summer with Garlic Scape Gremolata ‘Pasta’

gremolata pasta
Prep Time
20 min
Cook Time
13 min
2 to 4 servings

It’s officially garlic scape season! Garlic scapes are the gorgeous, winding green stalks that twirl above garlic bulbs buried beneath the soil. They have a milder, less pungent garlic taste and can be stir-fried, stewed, grilled, minced, blended, turned into pesto, pickled and fermented. You can find garlic scapes at many grocery stores, farmers’ markets or for lucky gardeners, your own backyard.

Garlic scapes are a vibrant addition to classic gremolata, a zippy, chopped herb condiment that pairs well with sweet potato and zucchini “noodles,” juicy grilled shrimp and plump cherry tomatoes. This healthy dish is so fresh and zesty, it’s basically summertime in a bowl.

Garlic lovers, rejoice! Here are 20 more zesty recipes featuring the flavour-packed bulb. 




(6-inch) garlic scapes or 6 peeled cloves garlic
bunch curly parsley, tough ends discarded
Zest of 1 lemon (about 1 Tbsp)
Juice of 1 lemon (about 1/4 cup)
cup extra-virgin olive oil
tsp salt
tsp ground black pepper


large zucchini
large sweet potato, peeled
tsp extra virgin olive oil
tsp salt
tsp ground black pepper


Olive oil, as needed
raw, peeled and deveined shrimp, tails intact
to 4 Tbsp Gremolata (recipe above)


cherry tomatoes, halved
Hulled hemp seeds, to taste


Step 1

For the gremolata, add garlic scapes or garlic and parsley to a food processor and pulse until finely minced. Add lemon zest, lemon juice, olive oil, salt and pepper and pulse until fully combined, leaving some rustic texture. If you don’t have a food processor, mince ingredients finely by hand and stir together in a bowl.

Step 2

For the noodles, using a spiralizer, spiralize zucchini and sweet potato into spaghetti-style pasta. Or use a vegetable peeler to make thin, long strips. Or use prepared spiralized vegetable noodles, which can be found at most grocery stores.

Step 3

Heat a large skillet over medium heat and add oil, followed by noodles. Sauté for 5 to 7 minutes, until tender but not falling apart. (You can skip cooking and eat raw, if you prefer.) Season with salt and pepper. Remove noodles from heat.

Step 4

For the shrimp, heat grill or grill pan to medium-high and lightly brush with enough oil to coat grates.

Step 5

In a large bowl, mix to coat shrimp with 3 to 4 Tbsp gremolata.

Step 6

Grill shrimp for 3 minutes per side, or until bright pink and firm.

Step 7

For assembly, place noodles in a large bowl and top with cherry tomatoes and shrimp. Spoon 1/4 to 1/3 cup of additional gremolata overtop bowl and gently mix everything to coat. Divide between serving bowls, sprinkle with hemp seeds, to taste and serve. Store any extra gremolata airtight in refrigerator up to 1 week.

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