RECIPE TYPE: Lunch/Dinner
Serving Size: 4 servings
DIETARY INFO: Dairy-free & gluten-free
PREP TIME: 10 minutes
COOK TIME: 10 minutes
TOTAL TIME: 20 minutes
1 tbsp. of extra-virgin olive oil
1 small red onion, thinly sliced
2 garlic cloves, minced
2 yellow zucchinis
2 green zucchinis
1 lbs. of peeled and deveined uncooked shrimp
¼ cup of dry white wine
¼ cup of organic vegetable broth
Chopped, fresh parsley
Himalayan pink salt and fresh ground pepper, to taste
Red pepper flakes, to taste
Spiralize zucchini at desired noodle size. Set aside.
In a skillet, over medium heat, sauté the onion and garlic in olive oil.
Add shrimp, and stir until pink.
Poor in white wine, vegetable broth, red pepper flakes and the juice of ½ lemon to skillet and let simmer.
Add zoodles to skillet and stir with tongs for 2-3 minutes, until slightly soften.
Serve and garnish with salt, pepper, lemon juice and parsley to taste.
General rule of thumb: 1 zucchini = 1 serving
Don’t overcook the zoodles!! They can easily get soggy… Just like pasta, you want them al dente.
The versatility of this meal is absolutely amazing! I personally love adding shrimp to this recipe, but feel free to mix it up a little and throw in some fresh tomato sauce and basil, topped with parmesan shavings. It is the perfect pasta-substitute meal!
1 cup of zucchini = 25 calories / 1 cup of pasta = 225 calories… what team are you on?