A few years ago, I asked my Mom for a veggie spiralizer. I just loved the fact that you could make any vegetable into a noodle, it was just such a cool thing. How clever for people who are intolerant to gluten or are diabetic, and can't handle carb loaded pasta. My Mom was kind enough and gave me one for a Christmas gift. I honestly haven't used it, until today!
I decided to bust out my Veggetti, yes that is what the brand is called, my sister and I had many laughs about it. But it is a trusty little veggie spiralizer, you can have skinny or thick noodles (like a fettuccine). This morning we went to the grocery store and I saw some beautiful large zucchinis that I just had to buy. As of lately I am trying to not eat as much bread and flour based products, trust me I still eat them and love them, just am experimenting with many different versions of beloved eats.
This dish was a one pan dish, it takes less them 20 minutes to cook, it has minimal ingredients, and ingredients you can pronounce and find any where in the stores.
Shrimp Scampi on Zoodles
2 to 3 pounds of jumbo shrimp, deveined and shelled
2 medium sized zucchinis, or one larger zucchini
3 cloves of garlic, minced
1/8 cup of olive oil, or salted butter
1/4 cup of cooking white wine or sherry
1/2 cup of freshly shredded Parmesan cheese
1/4 cup of chives, diced
Salt and Pepper to taste
Wash your zucchinis, cut off the ends and throw them away. Using a spiralizer, spiralize all of the zucchini and place into a large bowl and set aside.
In a large non stick skillet, melt the butter or olive oil until bubbly or heated. Add garlic and stir in the pan to evenly distribute. Add the shrimp and cook them on a medium heat, cook for 1 1/2 minutes on each side, or until pink in colour and cooked through. While the shrimp is cooking add the cooking wine/sherry. Remove the shrimp from the pan.
Place the spiralized noodles into the pan, saute the zoodles until they are tender. Do not over cook them, they take under 3 minutes to soften. Add shrimp back to the pan. Sprinkle cheese and chives on top of the pan. Serve right away.
I really enjoyed this dish, it didn't sit as heavy on my stomach as sometimes pasta does. I do love my pasta though, but this was a great way to get the kids to eat some veggies, by getting them excited to eat green noodles!
I recommend seasoning your dish through out the cooking process. It is so important to taste your dish as you cook, it helps you to balance out the flavours and to insure you do not over do it on the salt. If you have any excess water in the pan do not be afraid to drain it off before chowing down on the dish.
So if you are looking for a quick, simple, delicious meal look no further!
A little about me
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