Prairie Winds Life
  • Home
  • Baking Orders and Pricing
  • Recipes
  • Cookbook
  • Index
  • About
  • Contact

Shrimp Scampi on Zoodles

9/14/2017

0 Comments

 
Picture

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

Ingredients:


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

Directions:

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.


Picture
Picture
Picture
Picture
Picture
Shrimp Scampi on Zoodles

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!

Happy Cooking!

Yum
0 Comments



Leave a Reply.

    Picture

    RSS Feed

    A little about me

    Welcome!!
    I am just a BC girl living in a Alberta world on a cattle ranch nestled near Kananaskis country.
    I love all things food, my husband and my two beautiful children. 
    I believe in balance and chocolate. 
    Put up your feet and stay for awhile, explore the blog and my social media links. 

    my foodgawker gallery
    Picture

    Archives

    October 2019
    July 2019
    March 2019
    February 2019
    January 2019
    November 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    July 2015
    June 2015
    May 2015

      Join to get weekly updates.

    Subscribe to Newsletter

    This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies.

    Opt Out of Cookies
my foodgawker gallery
Picture
© COPYRIGHT 2015. ALL RIGHTS RESERVED.
  • Home
  • Baking Orders and Pricing
  • Recipes
  • Cookbook
  • Index
  • About
  • Contact