August 7, 2013

Lemon-Garlic Shrimp with Zucchini Noodles and Spinach

There was this pasta dish I used to make often -- back when I ate pasta. It involved butter (eh, I probably used margarine back then), wine, tomatoes, garlic, shrimp, and of course, pasta. I actually rarely eat shrimp anymore (I'm all about sardines now), but I wanted to try to recreate this dish. I started out making it with zucchini noodles and it was very good. But I decided to leave out the tomatoes and wine (and just drink it instead) to reduce the time it takes to make this. I'm all about the quick and easy lately. Instead I added some herbs and baby spinach. Feel free to adjust garlic and lemon to taste.

(By the way, did you know you can freeze lemon juice. Just defrost the cubes as needed.)

Lemon-Garlic Shrimp with Zucchini Noodles and Spinach

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

Lemon-Garlic Shrimp with Zucchini Noodles and Spinach
What you need:

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 1/2 lemon
Juice from 1/2 lemon (or more to taste)
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)


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 chopped 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. You don't need one, but I am loving mine. (I got it on sale.) Find it HERE.



Question:

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 MondayFat Tuesday, Gluten-Free Tuesday, Thank Goodness It's MondayAllergy Free WednesdayPaleo AIP Recipe Roundtable

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6 comments:

  1. I agree with you that veggie noodles are delicious, but will never replace pasta. I do find that when I crave a good tomato sauce, spaghetti squash fulfills my craving better than a gluten-free pasta option. I am looking forward to trying this recipe!

    ReplyDelete
  2. Livin' the Crunchy LifeAugust 8, 2013 at 11:08 PM

    Oh yeah, I will definitely take spaghetti squash over the gluten-free stuff. It was surprisingly easy for me to give up pasta even though I loooove it. I hope you like the recipe!

    ReplyDelete
  3. i found this by random - but wow, sooo good - i can't wait to see if it passes the re-heat test (as good for lunch the day after, as the first night)

    ReplyDelete
  4. Livin' the Crunchy LifeSeptember 10, 2013 at 10:55 PM

    Well, I'm glad you found me and that you enjoyed this dish! Shrimp will probably not be great reheated, but I've reheated the pasta and enjoyed it. Hope it works out for you and thanks for stopping by and letting me know what you thought. Much appreciated. :)

    ReplyDelete
  5. I joined a seafood CSA to expand my cooking horizons, and when they sent shrimp, I found this recipe. So easy & delicious! Thank you! An added bonus is that it fits the paleo autoimmune protocol. So, thank you! I just started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link: http://www.phoenixhelix.com/2013/11/06/paleo-aip-recipe-roundtable-2/

    ReplyDelete
  6. Livin' the Crunchy LifeNovember 7, 2013 at 12:44 PM

    Thanks Eileen! I've been following your blog for a bit since I've started looking into Autoimmune protocol for myself, so I would love to link up for you. Thanks for stopping by and for your kind words!

    ReplyDelete

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