Nothing beats twirling your fork into luscious noodles. But what if we told you those noodles were actually vegetables? That’s right! Thanks to the revolutionary spiralizer, a contraption that turns veggies into tasty ribbons, you can enjoy this scrumptious pasta dish without worrying about the carbs and calories in normal pasta.
In this recipe, uber-nutritious zucchini is spiralized into spaghetti-like strands. Juicy tomatoes and plump shrimp dress up the noodles and add colorful flair to the dish. The meal is complete with savory spices and a splash of lemon juice. For a delectable way to squeeze more vegetables into your diet, look no further than this Zucchini Pasta with Shrimp and Tomatoes recipe!
Yields: 6 servings | Calories: 153 | Total Fat: 7g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 126mg | Sodium: 283mg | Carbohydrates: 5g | Fiber: 1g | Sugar: 3g | Protein: 19g | SmartPoints: 4
- 3 medium zucchini, remove most of the peeling
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon kosher or sea salt, divided
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon fresh squeezed lemon juice, to taste
- 1 cup halved grape or cherry tomatoes, cut into quarters
- 1 pound raw shrimp (thawed if frozen), peeled and deveined
- To make pasta, attach zucchini, one at a time, to a vegetable spiralizer. Use the smaller holes for spaghetti.
- Add 1 tablespon olive oil to a large skillet over medium heat. Add shrimp and cook until opaque and pink, 2-3 minutes. Place shrimp on a plate and cover.
- Add the remaining garlic and sauté 1 minute. Add remaining olive oil, zucchini pasta, salt, black pepper, red pepper, and lemon juice, and tomatoes, toss to combine. Continue cooking until pasta is tender, about 5 - 7 minutes.
- Place shrimp on top of pasta, cover skillet and remove from heat. Allow to set for 1 minute, ensuring shrimp is hot. If desired, sprinkle on some chopped Italian parsley before serving.
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