Well, I’m pretty obsessed with this recipe. So far, I’ve made it three times in the last week (also due to the fact that shrimp was on sale at WholeFoods). I have had this spiralizer thingy in my drawer for a few years and had convinced myself it was a piece of crap and that I needed a “cooler” one, until I was desperate to make this recipe and just gave in and used it. It worked pretty well to my surprise.

Here is the one I have:                                          And here is the one I wanted:

I have never made “zoodles” (zucchini noodles) because honestly, I’m a lazy cook. Even though it’s all the craze, I just didn’t think it would be worth the extra 5 minutes it would take me. I’m also not crazy about pasta, so I wasn’t really looking for an alternative. I was wrong. It’s totally worth the 5 minutes and it’s now my favorite way to eat zucchini. I really do like the change in texture (as opposed to stir frying it in slices, which is what I always do).

Here is the super easy recipe for LOW CARB SHRIMP SCAMPI 

Ingredients:

• 1 lemon
• 1 zucchini
• 1/2 pound of shrimp (wondering how to purchase good quality and sustainably caught shrimp? Look out for my next article! or read THIS)
• 1 large piece of elephant garlic (easier to peel) or 2 cloves regular garlic, minced (cut small with a knife or put through a press)
• 1-2 Tbs salted butter (I like Kerry Gold brand)
• Parmesan cheese (optional)
• 1 tsp chilli flakes (optional)
• Salt and pepper to taste
• Parsley for garnish (optional)

Instructions:

1. First make your zoodles by following the instructions that come with your gadget. If you don’t have a gadget, you can just slice very thin with a knife.
2. Heat the butter in a large pan over medium heat.
3. Add your shrimp, juice from 1 lemon, chili flakes, salt and pepper, and stir for 3 minutes. They should be almost cooked through.
4. Turn the heat up to medium high and add the garlic and zoodles. Cook for another 3-4 minutes, tossing with some tongs.
5. The first time I made these with one zucchini, there was very little water in the pan. When I did it again with two zucchini I got alot of water. I just poured off the excess and continued to cook.
6. Garnish with parmesan cheese and parsley (optional)
7. Enjoy!

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