This zucchini pasta with lemon garlic shrimp is a heavenly, sans gluten (and obviously low-carb) form of shrimp scampi and linguini. Customary pasta is supplanted with zucchini noodles or zucchini pasta for a lighter, more advantageous, more veggie-pressed and nutritious dinner.
Yet, in case you're new to the universe of zucchini as pasta substitution, this Zucchini Pasta with Lemon Garlic Shrimp is a fab spot to begin. It's so darn simple.
Also try our recipe Zucchini Lasagna Roll-Ups
Healthy zucchini noodles “zucchini pasta” are tossed with lemon garlic shrimp for an easy, family favorite dinner recipe. It’s naturally gluten-free and paleo-friendly and can easily be made Whole30 by replacing the white wine with chicken broth.
INGREDIENTS
- 4 medium zucchini
- 1.5 lb (approx 30) raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 garlic cloves, finely chopped
- 2 tbsp butter or ghee
- 1 lemon, juice and zest
- 1/4 cup white wine (or chicken broth)
- 1/4 cup chopped parsley
- pinch of red pepper flakes
- salt and pepper, to taste
DIRECTIONS
- Wash and cut the ends of the zucchini. Using a spiralizer, make the zucchini pasta. Then, set aside.
- Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for one minute without stirring, so the bottom side gets a little crispy.
For more detail : https://bit.ly/2HNBpMo
Read more our recipe Sausage & Chicken Cajun Jambalaya
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