Living a low carb lifestyle has come with a few adjustments. For some people sweets are their weakness and sugar is what they crave. For me however, it’s pasta. Especially cheesy, ooey, gooey goodness. Those kinds of dishes are fun to eat in the moment, but the aftermath is guilt and heaviness. So I set out to create “pasta” dish packed with flavor, and not guilt.
Zucchini noodles or “zoodles” have become a popular dish in health conscious cooking. I have grown to really enjoy the light, crisp flavor. Pairing the zucchini noodles with shrimp just sounded so summery to me. I can’t wait for the warmer months with plenty of fresh produce at my fingertips. Adding lemon and garlic brought the ingredients to life.
- Two medium zucchini
- 1/2 pound peeled and deveined shrimp
- 1/4 cup vegetable broth
- 1/2 cup fresh parsley, chopped
- 2 tablespoons of butter
- 3 tablespoons of shallots, minced
- 3 cloves of garlic, minced
- Vegetable Spiralizer
The key to this dish is prepping all of your ingredients before you start cooking. The ingredients you are working with do not take long to cook and there’s nothing worse than over cooked shrimp.
Start by cutting the ends off the zucchini and spiralizing them! Super easy!
I find the best way to keep your zucchini fresh and crisp after cooking and refrigerating is to line your colander with cheese cloth or a clean white kitchen towel. Add your zoodles and salt Let them sit for up to 10 minutes to sweat the water out of the zoodles. Wring them out in the cheesecloth or kitchen towel. This ensures your zoodles will not break down and become slimy once refrigerated.
Next is to get your spices ready. This is my favorite part. I love anything spicy, but how much heat you want your dish to have is completely up to your palette and how much you can handle.
In my spice mix I used:
- 1/2 teaspoon chili powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and Pepper
This gives you a beautiful and flavorful spice mixture that pairs perfectly with the zucchini noodles and shrimp.
Now the cooking begins! In a large skillet add a drizzle of Olive Oil. When your oil starts to dance add your shrimp. Generously salt and pepper the shrimp. Cook on one side for 3-4 minutes until they turn pink. Flip. Salt and pepper the other side and cook for an additional 3-4 minutes. Set aside.
Next add the butter, garlic, and shallots. Sauté until shallots soften and butter is melted. Then add your vegetable broth, lemon juice, parsley and seasonings. Stir until warmed through.
Add in your zucchini noodles and gently toss for a few minutes. Over cooking the zucchini noodles will result in limp and slimy zucchini noodles. The goal is to warm but not cook down. After your zucchini has warmed through add in your shrimp and gently toss together. Remove from heat and serve immediately.
This dish is definitely one of my top 5 favorite dishes I’ve ever made. Letting the zoodles sweat in the cheesecloth removes almost all the liquid. I was even able to take this to work for lunch for two days after I initially made it!!!
I hope you enjoy this dish as much I as I did and have fun experimenting with zucchini noodles!!!