Mangia! No-pasta ‘Zoodles’ With Shrimp

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If you’re watching your carbohydrate intake or have a gluten sensitivity, it can be tough to stay away from your favorite pasta dish. But a simple swap of zucchini “zoodles” for pasta noodles can make a traditional pasta dish guilt-free. This dish will satisfy your craving for the indulgent pasta meals that mom used to make, but with less carbs and more vegetables.

No-pasta ‘Zoodles’ with Shrimp
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No-pasta ‘Zoodles’ with Shrimp Rate Recipe!
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe!
Print Recipe
Servings2
Prep Time20
Cook Time10
Cook Time
10
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Ingredients
  • 2 tablespoons olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 2 medium zucchini, spiralized
  • 1 pound jumbo shrimp, shelled and deveined
  • 1/4 cup white wine
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh lemon juice
Instructions
  1. Peel and devein shrimp and lightly salt and pepper. Set aside.
  2. Make noodles (zoodles) by pushing zucchini through a spiralizer. If you don’t have a spiralizer, grate the zucchini into large pieces or peel using a potato peeler and cut into long skinny pieces.
  3. Add olive oil to pan over medium-low heat. Add garlic and crushed red pepper flakes. Cook for about a minute, stirring constantly.
  4. Add shrimp to the pan and cook until pink, about three minutes. Transfer shrimp to a bowl, leaving any liquid in the pan.
  5. Increase the heat to medium. Add white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan.
  6. Cook the wine and lemon juice for two minutes.
  7. Add the zoodles and cook for two minutes.
  8. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garnish with parsley and serve immediately.
Recipe Notes

Adapted from justataste.com.

Search Recipes by Course or Cuisine!
Ingredients
  • 2 tablespoons olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 2 medium zucchini, spiralized
  • 1 pound jumbo shrimp, shelled and deveined
  • 1/4 cup white wine
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh lemon juice
Instructions
  1. Peel and devein shrimp and lightly salt and pepper. Set aside.
  2. Make noodles (zoodles) by pushing zucchini through a spiralizer. If you don’t have a spiralizer, grate the zucchini into large pieces or peel using a potato peeler and cut into long skinny pieces.
  3. Add olive oil to pan over medium-low heat. Add garlic and crushed red pepper flakes. Cook for about a minute, stirring constantly.
  4. Add shrimp to the pan and cook until pink, about three minutes. Transfer shrimp to a bowl, leaving any liquid in the pan.
  5. Increase the heat to medium. Add white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan.
  6. Cook the wine and lemon juice for two minutes.
  7. Add the zoodles and cook for two minutes.
  8. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garnish with parsley and serve immediately.
Recipe Notes

Adapted from justataste.com.

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