Shrimp zoodles recipe
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Once most of the liquid has evaporated from the pan, add the zoodles. Squeeze the lemon directly into the skillet, taking care to catch any seeds. Once the shrimp and sausage have cooked, remove them from the pan and deglaze the pan with the white wine before tossing in the onions and peppers.Īfter the onions and peppers have softened, stir in the chopped tomato, garlic and mushrooms and stir until the tomatoes have lost most of their moisture. If you are going for a vegetarian version, cauliflower or broccoli can be used instead! Once the zoodles are ready, saute the shrimp and andouille sausage. Roughly chop the zoodles a few times to break them apart – otherwise you’ll end up with a nearly endless zoodle! I recommend using the thicker zoodles when cooking them in a skillet, as this recipe calls for. My boss got me this fancy spiralizer that can make thin or thick zoodles, and even zoodle sheets for lasagna ( recipe coming soon?). It weighed in at almost 2 pounds! To celebrate my growth as a gardener, I of course had to make some zoodles with it. I mean, just look at this giant zucchini I pulled out of my garden – first one I ever grew from seed, actually. Noodles have always been a weeknight go-to meal, but now that I have a spiralizer and homegrown zucchini in my yard, ZOODLES have been all the rage. You can drizzle a little more olive oil on top.We’ve been trying to eat healthier in our household lately, so I’ve been on the hunt for delicious alternatives to our usually carb-y meals. Transfer to a plate or a bowl and top with the remaining cheese.Sprinkle with half of the Parmesan and stir through in the pan. Stir and heat through the garlic, lemon and shrimp olive oil until hot. Add the zucchini noodles to the pan, drizzle with the juice of 1/2 lemon and season with a good pinch of salt and pepper (about 1/4 teaspoon salt or so). Zucchini noodles don’t need much cooking. Cook for a minute and a half, then stir through and cook for another minute. At this stage, add the prawns and turn the heat back to medium. Saute for about a minute until garlic starts to get fragrant. Once hot, add the olive oil, garlic and lemon zest and turn the heat down to low. The dish comes together quickly, so have everything ready to go.
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Zest 1/2 of the lemon and slice the garlic. Spiralize or peel the zucchini into noodles or ribbons to create our low-carb, gluten-free pasta alternative. You can drizzle a little more olive oil on top. Transfer to a plate or a bowl and top with the remaining cheese.
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Sauté for about a minute until garlic starts to get fragrant.
SHRIMP ZOODLES RECIPE HOW TO
HOW TO MAKE LEMON GARLIC SHRIMP ZUCCHINI PASTA You can also defrost overnight in the fridge (if you’re organised enough…I am not!). To defrost, I place frozen shrimp in a bowl of hot water and it’s usually ready to use in about 10 minutes. I have a bag in the freezer most of the time as I like it in a lunch salad or a quick prawn and cauliflower rice or a stir-fry. To speed things up and keep it affordable, I often buy peeled, frozen shrimp.
SHRIMP ZOODLES RECIPE PLUS
Then it’s just garlic, lemon and Parmesan, plus salt and pepper for seasoning. Good olive oil is always essential as it will provide a lot of flavour and nutrients, of course. In this recipe, you can buy raw, unpeeled prawns or shrimp or frozen. Shrimp: I use shrimp and prawns interchangeably as my readers are from so many different countries. I usually do two small or one medium/large zucchini per serving, but you can do more for a hungrier tummy. You will need a vegetable spiralizer to make noodles, but if you don’t have one, you can use a carrot peeler to make lovely ribbons or even slice the zucchini into thin circles. Zucchini: I recommend medium to large raw zucchini to make pasta or noodles. WHAT YOU NEED TO MAKE THIS SHRIMP ZUCCHINI ‘PASTA’