Since the hubby is deployed, I’ve taken a real interest in cooking and trying new Pinterest recipes. I’ve become quite to cook if I do say so myself! I found this recipe and instantly wanted to try it. Not only is it healthy but it has ZOODLES! Yep, zucchini noodles…which are absolutely delicious.
And it was even good leftover! I will definitely be making this again.
WHAT Y’ALL NEED
2 tablespoons olive oil
1 pound jumbo shrimp, shelled and deveined
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1/4 cup white wine (my fave is Pinot Grigio)
2 tablespoons freshly squeezed lemon juice
3 medium zucchini, cut into noodles
chopped parsley for garnish
vegetable spiralizer (I used this one)
Place a large sauté pan over medium-low heat and add the olive oil. Heat the olive oil for 1 minute.Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.
Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides.
Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.
Increase the heat to medium and add the white wine and lemon juice to the pan. Heat the mixture for 2 minutes.
Add the zucchini noodles and cook, stirring occasionally, until they are cooked through and tender.
Return the shrimp to the pan and toss to combine. Season with salt and pepper, garnish with parsley and serve immediately. Enjoy!
I’m obsessed with my new veggie spiralizer and cannot wait to find more recipes to use it with! Let’s connect on Pinterest here: http://bit.ly/1MRkd6D
I’m always down for new recipes!