ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP | Healthy, Gluten-Free, Whole 30 Recipe
Hey everybody and Happy New Year! I'm excited to be back in the kitchen today, especially after a little sick spell over the holidays. This month, I'm focusing on creating healthy, nourishing, and wholesome recipes, which means no desserts.
Today, we're making a zucchini pasta with lemon garlic shrimp. If you're a regular viewer, you know I love my zucchini noodles. It's a fast and simple recipe that is perfect for any weeknight meal.
Before we start cooking, let's prep all the ingredients. Zest and juice one lemon, finely chop four garlic cloves, and chop about a quarter cup of fresh parsley. To make the zucchini noodles, slice the ends off three large zucchini (or four if they're smaller). Use a spiralizer to create zucchini noodles. If you don't have a spiralizer, check out my video on how to make zucchini noodles using alternate methods.
Next, heat up some olive oil in a large sauté pan and add the raw shrimp. Arrange them in a single layer and season with salt and pepper. Cook the shrimp for about a minute on each side. While they're cooking on the first side, measure out a quarter cup of white wine and add the chopped garlic. Stir the shrimp for another minute until the other side is fully cooked, then remove them to a plate.
To the same pan, add two tablespoons of butter or ghee, along with the lemon juice, lemon zest, and a pinch of red pepper flakes. Let it simmer and reduce for two to three minutes. Then, add the parsley and zucchini noodles. Toss everything together for about a minute to coat and heat the noodles without overcooking them. Finally, add the shrimp back in, give it a stir, and serve.
I hope you enjoy today's recipe!
Ingredients:
- 3 large zucchini (or 4 smaller ones)
- 1 lemon (zest and juice)
- 4 garlic cloves (finely chopped)
- 1/4 cup fresh parsley (chopped)
- Raw shrimp
- Salt and pepper to taste
- 1/4 cup white wine
- 2 tablespoons butter or ghee
- Pinch of red pepper flakes
Cooking steps:
- Zest and juice the lemon. Finely chop the garlic cloves. Chop the fresh parsley.
- Slice the ends off the zucchini and spiralize them into noodles.
- Heat olive oil in a large sauté pan and add the raw shrimp. Season with salt and pepper and cook for about a minute on each side. Remove to a plate.
- In the same pan, add butter or ghee, lemon juice, lemon zest, and a pinch of red pepper flakes. Simmer and reduce for 2-3 minutes. Add the parsley and zucchini noodles.
- Toss the noodles in the pan for about a minute to coat and heat them up without overcooking. Add the shrimp back in and stir.
- Serve and enjoy!
