Recipe- Delicious And Gluten Free Zucchini Pasta With Lemon Garlic Shrimp

Zucchini pasta with lemon garlic shrimp is a delicious, gluten-free (and of course low-carb) version of shrimp scampi and linguini. Traditional pasta is replaced with zucchini noodles (also called zucchini pasta) for a lighter, healthier, more veggie-packed and nutritious meal.You guys know I’m a zucchini noodle lover. As in, I make them weekly. So if you haven’t yet watched my video on making zucchini noodles, you should definitely do that. I give tips for cooking zucchini (very important), because no one wants soggy zucchini pasta.

But if you’re new to the world of zucchini as pasta replacement, this Zucchini Pasta with Lemon Garlic Shrimp is a fab place to start. It’s so darn easy.

Ingredients

4 medium zucchini
1.5 lb approx 30 raw shrimp, peeled and deveined
2 tbsp olive oil
4 garlic cloves, finely chopped
2 tbsp butter or ghee
1 lemon, juice and zest
1/4 cup white wine, or chicken broth
1/4 cup chopped parsley
pinch of red pepper flakes
salt and pepper, to taste

Method

* Wash and cut the ends of the zucchini. Using a spiralizer, make the zucchini pasta. Then, set aside.

* Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper.

* Cook for one minute without stirring, so the bottom side gets a little crispy.

* Add the chopped garlic, then stir the shrimp for another minute or two to cook the other side. Use a large spoon or tongs to remove the shrimp to a plate.

* Add the butter, lemon juice and zest, red pepper flakes and white wine to the pan. Bring to a simmer for 2-3 minutes while stirring.

* Stir in the parsley, then add the zucchini pasta and toss for 30 seconds to warm it up.

* Add the shrimp back to the pan and stir for another minute. Serve immediately.