My sister in law made these amazing zucchini noodles with spicy shrimp for dinner over the weekend, and the whole family came back for seconds. We knocked off 4 lbs of shrimp. It’s that good! I’d seen recipes featuring zucchini noodles on Pinterest, but didn’t give them much thought. I’ve never been a huge fan of zucchini, and I certainly wasn’t going to spend hours cutting zucchini into fine noodles. That’s why I was amazed that she was able to whip this dish up in under 30 minutes.
It all starts with having the right tools. To make the zucchini noodles she used the Paderno Vegetable Slicer. It was super simple to use. She just loaded the zucchini into the machine and turned the crank. The kids got a huge kick out of watching her do it.
I just ordered my Paderno slicer from Amazon. I can’t wait to try it and also to use it for sweet potato spirals and other stuff. Once the zucchini noodles are formed you just saute the shrimp with some pantry staples, and voila dinner is served.
The meal looks beautiful and tastes delicious. Best of all it’s low carb and gluten free, so there’s no guilt when you go back for seconds.
Zucchini Noodles (Zoodles) with Lemon-Garlic Spicy Shrimp: Recipe From Skinnytaste.com
- 1 1/2 teaspoons olive oil
- pinch crushed red pepper flakes
- 4 oz peeled and deveined shrimp
- 2 cloves garlic, sliced thin and devided
- 1 medium zucchini, spiralized
- pinch salt and fresh black pepper
- 1/4 lemon
- 1/4 cup halved grape tomatoes
Heat a medium nonstick skillet over medium-high heat. Add 1 teaspoon of the oil and crush red pepper flakes, add the shrimp and season with pinch salt and pepper; cook 2 to 3 minutes. Add half of the garlic and continue cooking 1 more minute, or until the shrimp is cooked through and opaque. Set aside on a dish.
Add the remaining 1/2 teaspoon oil and garlic to the pan, cook 30 seconds then add the zucchini noodles and cook 1 1/2 minutes. Add the shrimp and tomatoes to the pan and squeeze the lemon over the dish. Remove from heat and serve.