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 with Chicken Spinach and Parmesan.A delicious, easy, lemony garlic zucchini and shrimp dish that you’re sure to make again and again. In a medium bowl, mix together the breadcrumbs with olive oil and the. 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. In a large baking dish, lay out the zucchini noodles. 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. Then, sauté the shrimp with a little olive oil, garlic, lemon, white wine and parsley. 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. 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
#Shrimp scampi with zoodles 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. To serve, place noodles on a plate and top with shrimp.Zucchini pasta with lemon garlic shrimp is a delicious, gluten-free (and of course low-carb) version of shrimp scampi and linguini.Cook for another minute or so to warm noodles. When butter melts, add zucchini noodles and toss to combine. Remove shrimp from pan, but not the sauce.Stir, cooking just until the garlic begins to brown and the shrimp turn light pink. Add the remaining oil, garlic, and red pepper flakes.Cook for a minute or so, then turn shrimp to cook the other side. Heat half of the oil in a large skillet over medium-high heat.4 spiralized zucchini (about 2 small to medium zucchini).8 oz fresh or thawed cleaned, uncooked shrimp, tails on.Serve with a crusty whole-grain roll to get your carb fix. Remove from heat and grate some fresh Parmesan cheese over top. Return zoodles to the pan along with tomatoes, toss and cook until heated through, about 2 minutes. Season with salt and pepper and melt in remaining butter. Add the lemon juice and salt & pepper to taste. Add shrimp and lemon juice to pan and cook, stirring occasionally, until shrimp are pink and cooked through, about 5 minutes. Add the shrimp and sear for 1-2 minutes per side. Heat 2 Tbsp of butter in a large skillet or medium high heat. The secret: use a spiralizer (available in most home goods departments), which helps to turn vegetables into pasta-like spirals. Precook the zucchini noodles by lightly steaming them until almost tender. Turn a traditional carb-heavy pasta classic into a gluten-free, Paleo-friendly dish that’s minutes in the making.
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