The easiest way to get those long, thin spirals is to use a spiralizer or a mandolin. Spread the mixture in an even layer across the sheet pan. Toss the zoodles (spiralized zucchini,) cherry tomatoes, half of the garlic and half of the olive oil in a bowl. This recipe uses spiral-cut zucchini noodles. Preheat the oven to 450 degrees and cover a sheet pan with tin foil. If you do want to use the wine, try to get an actual bottle of wine, not cooking wine – cooking wine usually has a huge amount of salt added, so it can really throw off the seasoning. White wine adds a sophisticated touch to the sauce, but if you’re completely avoiding alcohol for any reason, it’s not necessary. Zucchini and Carrot Pasta with Avocado Cucumber SauceĪnd if you’re on a zucchini kick, you can’t go wrong with my Baked Zucchini Fries or Paleo Zucchini Bread.Zucchini noodles in a garlicky pan sauce, topped off with seared shrimp and a sprinkle of fresh chives – sounds like dinner! This recipe features the zucchini noodles cooked right in the same sauce as the shrimp, so the noodles really get a big boost of flavor and they aren’t just hanging around in a big pile of blandness at the bottom of the bowl.Zucchini Noodles with Chicken Spinach and Parmesan.A delicious, easy, lemony garlic zucchini and shrimp dish that you’re sure to make again and again. Once the shrimp have turned pink, add the zucchini pasta back into the pan, gently tossing and cooking ever so slightly (just for a minute or two) until the zucchini pasta is warmed up. Whole30 Tip: If you’re doing a Whole30 or if you’re alcohol-free, you could also use chicken broth in place of the white wine. Add your four cloves of minced garlic and flip the shrimp. Once it’s heated, add your shrimp and cook for one minute undisturbed. Transfer shrimp out of pan and set aside. Then add 1/2 tsp black pepper powder and 1/2 tsp Italian seasoning and mix well. Stir occasionally until shrimp is cooked. On medium heat add 1 tbsp butter to same pan. In the same pan, heat 1 tsp oil then add garlic, onions, mushrooms. Remove shrimp from the skillet and set aside. Use a slotted spoon to remove the shrimp, leaving the oil and any liquid in the skillet. Heat your skillet with tablespoon of olive oil (or 7 grams of olive oil spray) over high heat. Transfer zoodles out of pan and set aside. Cook for about 2 minutes per side, or until translucent. Make sure all the shrimp are flipped over on the second side. Season them with one teaspoon of salt and pepper. Then, sauté the shrimp with a little olive oil, garlic, lemon, white wine and parsley. First, thaw your shrimp and remove tails. It’s so darn easy.Īll you have to do is spiralize a few zucchini which substitute for the linguine. I give tips for cooking zucchini (very important), because no one wants soggy zucchini pasta.īut if you’re new to the world of zucchini as pasta replacement, this Zucchini Pasta with Lemon Garlic Shrimp is a fab place to start. Ingredients 3-4 medium zucchini 1 pound raw shrimp peeled and deveined 1 tablespoon olive oil 2 tablespoons butter 3-4 garlic cloves minced or crushed 1. So if you haven’t yet watched my video on making zucchini noodles, you should definitely do that. You guys know I’m a zucchini noodle lover. You can also subscribe to my YouTube Channel for weekly cooking videos. The recipe is easy to make, but it always helps to watch a quick tutorial. Zucchini Pasta with Lemon Garlic Shrimp Recipe Video
#Zoodles and shrimp update
Because it prompted me to update an old favorite pasta recipe – shrimp scampi and linguini – to make it gluten-free, grain-free, paleo and all around healthy. And I was thanked with the beautiful fresh halibut used in my Baked Halibut with Herbed Mayonnaise Crust recipe.īut it was her dozens of bags of fresh shrimp that was the impetus for this recipe several years ago. And when that happens, oh, it’s glorious and lovely.Ĭase in point: when my mom was in Alaska a couple of years ago, she brought an entire cooler of fresh seafood home and I was the smarty pants who volunteered to pick her up at the airport. That means fresh, wild-caught seafood sometimes makes it’s way from Alaska all the way down to me in Southern California. I’m very fortunate to have relatives that live in Alaska. It’s similar to my Garlic Butter Shrimp or Grilled Shrimp recipe, but prepped with zucchini noodles for a complete meal. Traditional pasta is replaced with zucchini noodles (also called zucchini pasta) for a lighter, healthier, more veggie-packed and nutritious meal. Zucchini pasta with lemon garlic shrimp is a delicious, gluten-free (and of course low-carb) version of shrimp scampi and linguini. In a large nonstick pan, melt the butter and 1 teaspoon olive oil over medium heat.
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