Zucchini Noodles
While at running camp, Lisa shared a pinterest recipe she had tried using a zucchini spiralizer. I love gadgets but there is only so much room in my kitchen for new equipment so I found a much smaller version at Sur la Table. It was super easy to use and in just a few seconds I had a mound of zucchini noodles. I thought something with a lot of garlic would work best, so I made shrimp scampi and added the zucchini to the pan at the end just to warm it up.
It was great to find a gadget that works and to enjoy a healthy substitute for pasta. If you don’t like raw zucchini, warming it just a bit in a garlicky sauce is a great way to mask it. I love zucchini just plain so adding something a little spicy and garlicky made it even better. If you have zucchini coming out of your ears, try this. I would love to hear of any other great recipes using spiraled zucchini.
Shrimp Scampi with Zucchini Noodles
- Yield: 4-6 1x
- Category: Entree
Ingredients
- 2–3 zucchini, spiraled
- 1 ½ lb shrimp, peeled and deveined
- 6 tablespoons butter
- 4 tablespoons olive oil
- 6 cloves garlic, minced
- 1–2 shallot , diced
- ½ teaspoon red pepper flakes
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- 1 lemon , zest
- juice from 1 lemon
- 4 tablespoons parsley
- parmesan cheese
Instructions
- In a medium skillet, melt butter and olive oil over medium heat until it bubbles. Add garlic, shallots and red pepper flakes and sauté for 2 minutes, stirring frequently. Add shrimp, salt and pepper and sauté for about 3 minutes until shrimp is pink on both sides.
- Add spiraled zucchini to the pan and cook just until warmed through about 1-2 minutes. Remove from the heat and add lemon zest, juice and parsley. Toss and salt to taste. Sprinkle with parmesan cheese.
What a great idea! I’ve never seen a zucchini spiralizer. I’m going to look for that. We don’t have a garden but I receive lots of zucchini which we love.
You can also use it for carrot salad.