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
- 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)
- 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.
- Heat the butter in a large pan over medium heat.
- Add your shrimp, juice from 1 lemon, chili flakes, salt and pepper, and stir for 3 minutes. They should be almost cooked through.
- Turn the heat up to medium high and add the garlic and zoodles. Cook for another 3-4 minutes, tossing with some tongs.
- 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.
- Garnish with parmesan cheese and parsley (optional)