Now you can enjoy pasta without the calories and carbs! You're welcome.
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!
Zucchini Pasta with Shrimp & Tomatoes
- 3 zucchini medium, remove most of the peeling
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves minced
- 1 pound shrimp raw (thawed if frozen), peeled and deveined
- 1/2 teaspoon kosher or sea salt divided
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon lemon juice freshly squeezed, to taste
- 1 cup grape tomatoes or cherry tomatoes, halved, cut into quarters
- To make pasta, attach zucchini, one at a time, to a vegetable spiralizer. Use the smaller holes for spaghetti.
- Add 1 tablespoon 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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