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Shrimp and Zucchini Pasta

 

 

So I have a new spiralizer and my wife found this delicious recipe that had shrimp and used zucchini as the pasta.  We are always trying new recipes and also testing methods to get our kids to eat more vegetables.  

If you are not familiar with a spiralizer it is a device that takes vegetables, potatoes and other similar foods and with the use of different blades turn a vegetable into different types of noodles.

So I enlisted the help of my 10 year old daughter in taking some pictures and helping me turn the zucchini into pasta.  

She was curious at first as to what we were making.  Then when I said this is Zucchini her words were "Yuck, I dont like Zucchini".   

I had to remind her that she has never tried Zucchini so she couldnt tell me that.  

So here is the recipe below and her reaction to eating the zucchini pasta when it was all finished.  

(Full Recipe at the end of the article)

1.  First you will need to spiralize the zucchini.  I purchased one off Amazon for like $18.  No reason to get fancy with this.  It is real easy to use.  You just place the zucchini into the spiralizer and then turn the handle and the angel hair pasta comes out.  

 

2.  Here is what it looks like as it turns into angel hair pasta. 

 

Once you have your spiralized zucchini which for this recipe we used 4 medium sized zucchini you will then start sauteing the shrimp. 

 

2.  Now you will move to step 2.  First take 2 Tbsp butter and melt in a large skillet over medium high heat. Add 1 pound medium shrimp peeled and deveined.  Add 3 cloves of minced garlic and 1/2 tsp of red pepper flakes. Cook, stirring occasionally, until shrimp are pink, about 2-3 minutes.

 

3.   Stir in 1/4 cup chicken stock and the juice of 1 lemon; season with salt and pepper, to taste. Bring to a simmer. 

Now stir in the zucchini noodles until well combined.  The instructions say to cook for 1-2 minutes, but it seemed for me that it took longer to cook the noodles down so I let it cook for 3-4 minutes. I know this may have overcooked the shrimp a little bit so next time I will probably add the zucchini noodles earlier when the shrimp are not quite done yet.  

 

Here is what it looks like once it is cooked down some and mixed together. 

 

So the moment of truth has come and my 10 year who told me she doesnt like Zucchini even though she has never tasted Zucchini is ready to try zucchini noodes for the first time.  

Her response was "If you closed your eyes and didnt know that there was green stuff on it you would think it was real angel hair noodles".   

There is good flavor to this recipe with the red pepper flakes and chicken stock.  She doesnt love the shrimp, which is ok because my objective was to get her to eat more vegetables.  We can always make this recipe again and use chicken instead of shrimp.  

Now, if you are a person that doesnt particularly care for vegetables give this a try and see if you like it.  Not only is it a great way to get in more vegetables, but you can create pasta type recipes without all the carbs that real pasta provides.  Now I am sure I will have some comments telling me that nothing replaces the real thing.  

I would agree, but for those who are carb conscious and want to enjoy pasta type recipes without all the extra carbs this is a wonderful and delicious alternative.  

My daughter liked it so much that she asked if she could eat the leftovers the next night.  So she just ate the zucchini noodles without the shrimp.  (yes, that is my dog waiting at the pantry for his dinner...)

 

Full Recipe: 

 INGREDIENTS:

2 tablespoons unsalted butter

1 pound medium shrimp, peeled and deveined

3 cloves garlic, minced

1/2 teaspoon red pepper flakes, or more if you like more of a kick

1/4 cup chicken stock

Juice of 1 lemon

Sea salt and freshly ground black pepper, to taste

1 1/2 pounds (4 medium-sized) zucchini, spiralized

2 tablespoons freshly grated Parmesan

2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

Melt the butter in a large skillet over medium high heat. Add your shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.

Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 3-4 minutes.

Garnish with Parmesan and serve immediately.

 

 

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