Garlicky Shrimp with Zucchini Noodles

Oh my God!

Have you guys heard of the amazing Spiralizer?!

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It is seriously the best thing in my kitchen now!  I am legit in love.  The spiralizer comes with 3 different blades, so you have several options.

The shredder blade turns zucchini (or squash or lots of other vegetables) into spaghetti noodles (aka zoodles – get it!?) in no time at all!

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I got my spiralizer from amazon.com for the reasonable price of $39.95.  I’ve already used it twice and and planning on using it again tomorrow.

I know you may be skeptical, but I would never steer you guys wrong!  It really works and is so easy to use. Just pop in the blade you want to use, stick on a zucchini (ends trimmed off), and crank away!  It uses pretty much ALL of the zucchini, so you’re not wasting anything.

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The shape and texture of the zucchini was truly just like spaghetti – it’s like magic!  I didn’t miss pasta at all when I ate this shrimp dish.  It was that good!  You have to get a spiralizer ASAP!  (And, no, I do not work for the spiralizer company.  I am just a super satisfied costumer!)

Besides the zucchini noodles, the shrimp were also the star of this meal.  They were cooked perfectly.  (I deveined them myself for the first time…it certainly was a meal of firsts for me!) The garlicky sauce had just the right amount of heat.  There was a very slight lemon flavor.  If you’re a big lemon fan, you may want to add some more juice.  My recipe was adapted from a combination of 2 different recipes: this one and this one.

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Start with the prep…

  • Mince up 3 cloves of garlic.

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  • Trim the ends off of 2 large zucchini.

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  • Spiralize the zucchini, using the shredder blade

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  • Peel 1 pound of large shrimp.  (Keep that tails on.)

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  • Devein the shrimp.

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  • Heat a large skillet over medium-high heat.
  • Add 2¼ tablespoons butter.

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  • Pour in 2 tablespoons EVOO.

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  • Swirl the butter around until it has melted.

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  • Add the shrimp in a single layer.

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  • Sprinkle in the garlic.
  • Season the shrimp with some s&p and some crushed red pepper flake.

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  • Cook for about 5 minutes, then flip the shrimp.

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  • Cook for an additional 2 minutes, until pink and opaque.
  • Remove the shrimp from the skillet, leaving as mush of the oil and garlic mixture in the pan as possible.

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  • Add a little more EVOO if the pan looks dry.

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  • Add the zucchini noodles to the skillet.

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  • Toss to combine.

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  • Cover and let cook for a couple of minutes.

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  • Remove the cover.

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  • Add the shrimp back to the skillet.

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  • Once the shrimp are warmed through, squeeze in the juice from ½ of a lemon.

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  • Toss one last time before serving.

Doesn’t it really look like spaghetti (minus the green parts)??

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Top with a little Parmesan cheese if you’d like.  Enjoy!

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Two Years Ago: Mozzarella, Tomato, & Olive Salad

Garlicky Shrimp with Zucchini Noodles (serves 4)

INGREDIENTS:

  • 2¼ tablespoons butter
  • 2 tablespoons extra virgin olive oil, plus a teaspoon if needed
  • 1 pound shrimp, peeled and deveined, tails on
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flake
  • 3 cloves garlic, minced
  • 2 zucchini, spiralized through shredder blade into noodles
  • juice from ½ of a lemon

DIRECTIONS:

  • Heat a skillet over medium-high heat.
  • Add the butter and olive oil.
  • Swirl the butter around until it melts.
  • Place the shrimp in the skillet in a single layer.
  • Season the shrimp with the salt, pepper, crushed red pepper flake, and garlic.
  • Cook for about 5 minutes, then flip the shrimp over and cook for an additional 2 minutes, until pink and opaque.
  • Remove the shrimp from the skillet, leaving as much as the garlic and seasoning in the pan as possible.
  • Pour in a little more olive oil if the skillet looks dry.
  • Add the zucchini noodles.
  • Toss to combine.
  • Cover and cook for about 2 minutes.
  • Remove the cover and add the shrimp back to the skillet.
  • Stir to combine.
  • Cook until the shrimp are warmed through, about 3 minutes.
  • Squeeze in the lemon juice.

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