Transfer to a plate or a bowl and top with the remaining cheese.Sprinkle with half of the Parmesan and stir through in the pan. Stir and heat through the garlic, lemon and shrimp olive oil until hot. Cook your zoodles with onion, garlic and butter, then bring on the shrimp with some spinach, lemon juice and red pepper. Add the zucchini noodles to the pan, drizzle with the juice of 1/2 lemon and season with a good pinch of salt and pepper (about 1/4 teaspoon salt or so). Zucchini noodles don’t need much cooking. Sprinkle in parsley and stir, heating the. Cook for a minute and a half, then stir through and cook for another minute. Add your zoodles and saute for 3-5 minutes depending how how soft you like them. At this stage, add the prawns and turn the heat back to medium. Saute for about a minute until garlic starts to get fragrant.
Once hot, add the olive oil, garlic and lemon zest and turn the heat down to low. The dish comes together quickly, so have everything ready to go.
Zest 1/2 of the lemon and slice the garlic. Spiralize or peel the zucchini into noodles or ribbons to create our low-carb, gluten-free pasta alternative. You can also defrost overnight in the fridge (if you’re organised enough…I am not!). To defrost, I place frozen shrimp in a bowl of hot water and it’s usually ready to use in about 10 minutes. I have a bag in the freezer most of the time as I like it in a lunch salad or a quick prawn and cauliflower rice or a stir-fry. To speed things up and keep it affordable, I often buy peeled, frozen shrimp.
#Shrimp and zoodles plus#
Then it’s just garlic, lemon and Parmesan, plus salt and pepper for seasoning. Good olive oil is always essential as it will provide a lot of flavour and nutrients, of course. In this recipe, you can buy raw, unpeeled prawns or shrimp or frozen. Shrimp: I use shrimp and prawns interchangeably as my readers are from so many different countries. I usually do two small or one medium/large zucchini per serving, but you can do more for a hungrier tummy. You will need a vegetable spiralizer to make noodles, but if you don’t have one, you can use a carrot peeler to make lovely ribbons or even slice the zucchini into thin circles. Zucchini: I recommend medium to large raw zucchini to make pasta or noodles. What You Need To Make This Shrimp Zucchini ‘Pasta’
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