Yes, I’m officially on the zoodles bandwagon. Not familiar with zoodles? They’re made by spiralizing vegetables and using as you would pasta. Many grocery stores even have already-prepared zoodle packages in the produce department – mine does. Zoodles are a good way to reduce carbohydrates intake, thus reducing high blood sugar – it’s why they grace my fridge every week instead of perfectly-cooked pasta.
In this dish, I’ve made a ‘standard’ scampi recipe and topped sautéed zucchini zoodles with it. It’s very tasty and I almost forgot I wasn’t eating delicious, starchy, al dente pasta (yeah, right LOL).
I know many don’t believe in cheese over fish/seafood but, what the heck, if it tastes good, use it!
- 1 tsp. vegetable oil
- 4 cups zucchini zoodles
- Pinch of salt and pepper for the zoodles
- 1 stick of butter (8 Tbsp. or ½ cup)
- 2 large or 3 small garlic cloves, minced
- 1 pound of medium shrimp, shelled, deveined and tails removed
- ½ tsp. each salt, black pepper and red pepper flakes
- Juice of 1 lemon
- 1 Tbsp. chopped flat leaf parsley (optional)
- 2 Tbsp. grated Parmesan cheese (optional, purist, just omit)
- In a large sauté pan over medium-high heat, warm the oil. Add the zoodles and the pinch of salt and pepper and cook for 5 minutes, stirring occasionally so they don’t stick to the pan. Set aside with a lid on the pan.
- In a large sauté pan over medium-high heat, melt the butter. Add the garlic and cook for 1 minute, stirring to prevent scorching. Add the shrimp, salt, black pepper and red pepper flakes and cook for 5 minutes, turning the shrimps periodically. Add the lemon and toss one last time.
- Divide the zoodles between two serving bowls, top with the buttery, garlic shrimp and sprinkle each bowl with parsley and cheese (if using).