I’ve had a vegetable spiralizer on my want list for a long time but couldn’t bring myself to buy one more kitchen thing. But leave it to my mom to find a great set of julienne peelers (although I’m sure she thought I was nuts wanting to make zucchini noodles).
I first used the peelers to make wide zucchini strips to replace lasagne noodles. I love how easy the peelers were to use, and zucchini noodles are much faster to cook than traditional pasta. Faster to cook is key in my world. By the time I get home from work, go for a run, and shower, it’s going on 7pm. Mix in my returning gluten issues and quick cooking vegetables are all that I have the motivation to cook. Zucchini spaghetti to the rescue.
Shrimp Scampi and Zucchini Noodles
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: gluten-free zucchini shrimp
Ingredients (serves 1)
- 6 raw, peeled shrimp
- 1/2 tbsp butter
- 1/2 tbsp olive oil
- 1 garlic clove, minced
- 1 tsp chopped basil
- 1/2 zucchini
- 1/4 cup diced red pepper
- 1/2 fresh spinach
- 1 tbsp chopped parsley
- grated parmesan cheese
In a large sautee pan, heat butter and olive oil over medium heat until small bubbles begin to form. Prep the zucchini by using a juilenne peeler or vegetable spiralizer to make spaghetti size noodles.
Add the garlic and basil, cook for about 2 minutes. Add the shrimp and cook on one side for 2-3 minutes. Flip the shrimp and add the red pepper. Continue to cook for another 2-3 minutes. Add in the spinach and zucchini. Cook until the spinach is wilted and the zucchini is heated throughout. Serve and top with fresh parsley and parmeasan cheese.
I forget how quick shrimp are to prepare and could see a lot of variations of this meal in my future. The noodles would be equally good with pesto or bolognese. Also, welcome back to that time of the year when there is zero sunlight by the time I cook anything. At least the summery produce allows me to hold on to the hope that maybe winter will skip over central Virginia this year.