(By the way, did you know you can freeze lemon juice. Just defrost the cubes as needed.)
Besides the time needed to let the zucchini release water (and the shrimp to marinate), this is very quick to make. Releasing some of the liquid from the zucchini ensures a less soggy noodle -- a tip I learned from The Clothes Make the Girl back when I made my first zucchini pasta dish. (Oh, and it was good!) Really, if you wanted, you could skip this step and just mix the noodles in cold (without cooking them). It won't be a hot dish, but should still taste good. Tomatoes are really good in this (so feel free to add them in). Sadly, I suspect I'm having issues with all the tomatoes I've been eating. Once summer is over I may have to eliminate them to find out. My Italian ancestors will be turning over in their graves...
To make zucchini noodles, I use a julienne peeler like THIS. You could also use a spiral slicer such as THIS.
Lemon-Garlic Shrimp with Zucchini Noodles and Spinach
serves 2 printable recipe
2 medium zucchini (about 2 1/2 cups noodles)
12-15 large shrimp, peeled and deveined (about 1/2 lb)
1/2 tbsp extra virgin olive oil (or melted ghee)
1-3 garlic cloves, crushed or grated (I use 3)
1 tbsp minced fresh parsley
Zest from one lemon
Juice from 1/2 lemon or more
salt and pepper (to taste)
1/2 - 1 tbsp ghee or coconut oil (or butter) (I use 1 tbsp)
1 1/2 - 2 cups baby spinach (optional)
2 tbsp chopped fresh basil
How to make:
Defrost, peel, and devein the shrimp if needed. Crush or grate garlic with a zester/grater (this is the one I use). Mix together olive oil, garlic, lemon juice, zest, parsley, and salt and pepper and marinate for about 20-30 minutes. Make noodles from zucchini using a julienne peeler or spiral slicer (or cut into thin strips). Place noodles in a strainer or colander. Sprinkle noodles with salt, toss and let sit for 10-20 minutes to release liquid. (Skip this step if you don't plan to cook your zucchini.)
Get all of your ingredients ready to go. Drain water from zucchini and pat dry with paper towels (I squeeze water out gently. This helps so your pasta isn't watery.). Heat ghee over medium heat. Add shrimp (with the marinade) and cook for about 30 seconds. Flip the shrimp, cook for another 30 seconds, then add the zucchini noodles. Toss a few times to coat. Add spinach and basil, continue tossing gently and let cook for a minute or two or until noodles are cooked to preference and shrimp is cooked through. Add salt and pepper to taste and squeeze on some extra lemon juice if needed (I squeeze on the other other lemon half.). Garnish with basil and lemon zest if desired.
*Don't cook for too long after adding noodles or shrimp will be overcooked. If you prefer softer noodles, cook shrimp for about a minute on each side, remove from pan. Then add noodles until soft and toss with shrimp.
Update: I now use the Paderno World Cuisine veggie spiralizer to make my noodles. You can make all kinds of different noodles with it. Definitely worth it if you are grain-free and miss noodles. (I got it on sale.) Find it HERE.
Have you ever tried zucchini noodles or spaghetti squash as a pasta alternative? To me, it will never compare to real pasta, but it's a nice alternative for those of us that can't (or choose not to) eat gluten. Come back and let me know if you like this recipe!
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Shared at: Make your Own Monday, Fat Tuesday, Gluten-Free Tuesday, Thank Goodness It's Monday, Allergy Free Wednesday, Paleo AIP Recipe Roundtable
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