ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP #pasta #delicious #shrimp #diet #healthyrecipe

ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP #pasta #delicious #shrimp #diet #healthyrecipe

This zucchini pasta with lemon garlic shrimp is a flavorful, sans gluten (and obviously low-carb) rendition of shrimp scampi and linguini. Conventional pasta is supplanted with zucchini noodles (additionally called zucchini pasta) for a lighter, more beneficial, more veggie-stuffed and nutritious supper.

I'm extremely blessed to have relatives that live in Alaska. That implies new, wild-got fish at times advances from Alaska right down to me in Southern California. What's more, when that occurs, gracious, it's brilliant and beautiful.

A valid example: when my mother was in Alaska several years prior, she brought a whole cooler of crisp fish home and I was the smarty pants who volunteered to get her at the air terminal. That's right, I'm no sham. What's more, I was expressed gratitude toward with the lovely new halibut utilized in my Baked Halibut with Herbed Mayonnaise Crust formula.

In any case, it was her many packs of crisp shrimp that was the catalyst for this formula quite a long while back. Since it provoked me to refresh an old most loved pasta formula – shrimp scampi and linguini – to make it sans gluten, sans grain, paleo and all around solid.

ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP #pasta #delicious #shrimp #diet #healthyrecipe

Also try our recipe : CAULIFLOWER TORTILLASCAULIFLOWER TORTILLAS #cauliflower #diet #healthyrecipe #whole30 #paleo

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

INSTRUCTIONS

  1. Wash and cut the ends of the zucchini. Using a spiralizer, make the zucchini pasta. Then, set aside.
  2. 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.
  3. Add the chopped garlic, then stir the shrimp for another minute or two to cook the other side. Use a large spoon or tongs to remove the shrimp to a plate.
  4. Add the butter, lemon juice and zest, red pepper flakes and white wine to the pan. Bring to a simmer for 2-3 minutes while stirring.
  5. Stir in the parsley, then add the zucchini pasta and toss for 30 seconds to warm it up. Add the shrimp back to the pan and stir for another minute. Serve immediately.


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