2 medium zucchini
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1⁄4 tablespoon crushed red pepper flakes (vary according your taste for spice)
1 pound shelled and deveined shrimp
¼ teaspoon sea salt
1 dash fresh black pepper
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley (for garnish)
Step 1: Create the Zoodles using a spiralizer following manufacturer directions. Set aside.
Step 2: Place a large sauté pan over medium-low heat and add the olive oil. Heat for 1 minute.
Step 3: Add the garlic and red pepper flakes and cook for 1 minute, stirring constantly.
Step 4: Add the shrimp and cook about 3 minutes or until all sides turn pink, , stirring as needed. Season the shrimp with the salt and pepper.
Step 5: Using a slotted spoon, transfer the cooked shrimp to a bowl, leaving any liquid in the pan.
Step 6: Add the Zoodles and lemon juice to the sauté pan and cook for 2 minutes, stirring occasionally.
Step 7: Add the shrimp back into the pan and toss with the Zoodles. Garnish with parsley and serve immediately.
This week we have a special recipe from our friends at Veggie Pasta! You won’t miss spaghetti at all with this spiralized zucchini and shrimp dish. It’s the perfect meal when you’re craving Italian.