Hey everyone!

I have another recipe post for you all. Some of you may remember when I shared with you an easy pasta and shrimp dish in the past, but if you don’t, you can view it here. Well, this time, I decided to use zucchini instead of pasta noodles for the base, and it was delicious.

I’ve been wanting a vegetable spiralizer for at least four months now, I blame it on the numerous Vegan YouTube videos I watched for fun. So when I saw a spiralizer for $2 at And That!, I knew I couldn’t pass it up. I knew I wanted to make a “pasta” with zucchini, and later decided to put shrimp in the dish as well.

Not only do you get a workout using the vegetable spiralizer for this dish, but by using cooked frozen shrimp helps the dish come together in under 10 minutes. Here’s what you’ll need for the dish:

• 2 zucchinis (for one serving)
• 8-12 frozen shrimp, thawed
• red pepper flakes (optional)
• salt/pepper (to taste)
• 1 shallot
• 1 clove of garlic or 2 tsp. of garlic paste
• butter

Step 1

Thaw your cooked, frozen shrimp. Place the shrimp into a colander in the sink, and run cool water over it for 5 to 10 minutes.

Step 2

While the shrimp is thawing, prep the zucchini, by washing them and cutting off the ends. Then place your zucchini in the vegetable spiralizer and twist to make “noodles.”

Step 3

Melt butter in a pan with shallots. If using regular garlic, you can add it now. I don’t like to use a lot of shallots or onions in my dishes, but you can use as much or little as you like in your dish.

Step 4

Once the butter has melted, add the zucchini noodles and thawed shrimp. Season with red pepper flakes, salt, pepper, and garlic paste (if using). Let cook for 3-5 minutes stirring occasionally.

Step 5

Enjoy! This is a super simple weekday dinner, that is effortlessly healthy as well. I did add parmesan at the end for a little more flavor, so I encourage you to be creative too!

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While cooking the zucchini noodles, I forgot that zucchini holds a lot of moisture. To avoid your noodles drowning in water, many people suggest putting the noodles in a colander and sprinkling with salt to draw out the moisture. Others suggest squeezing out the moisture in a cheesecloth or with the back of a spoon.

I want to hear from you. Did you enjoy this recipe? Do you want to see more videos with my recipes? Do you have any recipes for zucchini or zoodles? Comment below. Also make sure to subscribe to my blog, if you are not already following it. And also share my blog with your foodie friends, your travel friends, and your friends trying to get out of debt. Thanks for reading.

Love,

Britt