Katie
Oh my God!
Have you guys heard of the amazing Spiralizer?!
It is seriously the best thing in my kitchen now! I am legit in love. The spiralizer comes with 3 different blades, so you have several options.
The shredder blade turns zucchini (or squash or lots of other vegetables) into spaghetti noodles (aka zoodles – get it!?) in no time at all!
I got my spiralizer from amazon.com for the reasonable price of $39.95. I’ve already used it twice and and planning on using it again tomorrow.
I know you may be skeptical, but I would never steer you guys wrong! It really works and is so easy to use. Just pop in the blade you want to use, stick on a zucchini (ends trimmed off), and crank away! It uses pretty much ALL of the zucchini, so you’re not wasting anything.
The shape and texture of the zucchini was truly just like spaghetti – it’s like magic! I didn’t miss pasta at all when I ate this shrimp dish. It was that good! You have to get a spiralizer ASAP! (And, no, I do not work for the spiralizer company. I am just a super satisfied costumer!)
Besides the zucchini noodles, the shrimp were also the star of this meal. They were cooked perfectly. (I deveined them myself for the first time…it certainly was a meal of firsts for me!) The garlicky sauce had just the right amount of heat. There was a very slight lemon flavor. If you’re a big lemon fan, you may want to add some more juice. My recipe was adapted from a combination of 2 different recipes: this one and this one.
Start with the prep…
- Mince up 3 cloves of garlic.
- Trim the ends off of 2 large zucchini.
- Spiralize the zucchini, using the shredder blade
- Peel 1 pound of large shrimp. (Keep that tails on.)
- Devein the shrimp.
- Heat a large skillet over medium-high heat.
- Add 2¼ tablespoons butter.
- Pour in 2 tablespoons EVOO.
- Swirl the butter around until it has melted.
- Add the shrimp in a single layer.
- Sprinkle in the garlic.
- Season the shrimp with some s&p and some crushed red pepper flake.
- Cook for about 5 minutes, then flip the shrimp.
- Cook for an additional 2 minutes, until pink and opaque.
- Remove the shrimp from the skillet, leaving as mush of the oil and garlic mixture in the pan as possible.
- Add a little more EVOO if the pan looks dry.
- Add the zucchini noodles to the skillet.
- Toss to combine.
- Cover and let cook for a couple of minutes.
- Remove the cover.
- Add the shrimp back to the skillet.
- Once the shrimp are warmed through, squeeze in the juice from ½ of a lemon.
- Toss one last time before serving.
Doesn’t it really look like spaghetti (minus the green parts)??
Top with a little Parmesan cheese if you’d like. Enjoy!
Two Years Ago: Mozzarella, Tomato, & Olive Salad
Garlicky Shrimp with Zucchini Noodles (serves 4)
INGREDIENTS:
- 2¼ tablespoons butter
- 2 tablespoons extra virgin olive oil, plus a teaspoon if needed
- 1 pound shrimp, peeled and deveined, tails on
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flake
- 3 cloves garlic, minced
- 2 zucchini, spiralized through shredder blade into noodles
- juice from ½ of a lemon
DIRECTIONS:
- Heat a skillet over medium-high heat.
- Add the butter and olive oil.
- Swirl the butter around until it melts.
- Place the shrimp in the skillet in a single layer.
- Season the shrimp with the salt, pepper, crushed red pepper flake, and garlic.
- Cook for about 5 minutes, then flip the shrimp over and cook for an additional 2 minutes, until pink and opaque.
- Remove the shrimp from the skillet, leaving as much as the garlic and seasoning in the pan as possible.
- Pour in a little more olive oil if the skillet looks dry.
- Add the zucchini noodles.
- Toss to combine.
- Cover and cook for about 2 minutes.
- Remove the cover and add the shrimp back to the skillet.
- Stir to combine.
- Cook until the shrimp are warmed through, about 3 minutes.
- Squeeze in the lemon juice.
