Recently I realized that entirely too many of my calories were coming from carbs, so I've been trying to cut back! I love pasta dishes and I've been eating a lot of
spaghetti squash recently, but I wanted to try something new! I had some zucchini in the fridge so I figured I'd give zucchini pasta a try. I always keep a bag of shrimp in the freezer for quick dinners, so I ended up with Lemon and Garlic Shrimp Pasta!
What you need...
- 1/2lb peeled and deveined shrimp, thawed if frozen
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- salt and pepper to taste
- 2 medium zucchini, sliced into thin strips for zucchini pasta
How to make it...
If your shrimp are frozen, put them in a bowl of cold water to thaw. While they are thawing you can make your zucchini pasta. By the time you get the pasta made and the sauce ingredients into the skillet, the shrimp should be thawed.
To make the zucchini pasta, use a vegetable peeler and make long thin strips of zucchini. Continue around the zucchini until you get to the seeds. If you have a
spiral vegetable slicer, you can use that instead!
Heat a skillet over medium-high heat and combine all ingredients except zucchini pasta. Sauté until the shrimp turns pink. If you want the "pasta" al dente, just add the zucchini into the pan, toss and serve. If you want the pasta a little softer, remove the shrimp from the pan and set them on a plate covered with foil to keep warm. Add the zucchini pasta and toss for a few mins until softened.
I've made this dish three times since I first created it, its definitely a keeper! K, byeeeee.
