ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP

October 04, 2019
Healthy zucchini noodles "zucchini pasta" square measure tossed with lemon garlic shrimp for a simple, family favorite dinner instruction. It's naturally gluten-free and paleo-friendly and may simply be created Whole30 by replacement the wine with chicken stock. 

But if you’re new the planet of zucchini as food replacement, this Zucchini food with Lemon Garlic Shrimp may be a pleasing place to start out. It’s therefore darn straightforward.

ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP

All you have got to try and do is spiralize some zucchini that substitute for the alimentary paste. Then, sauté the shrimp with a bit oil, garlic, lemon, wine and parsley.

Once the shrimp have turned pink, add the zucchini food back to the pan, gently moving and change of state ever slightly (just for a moment or two) till the zucchini food is warm up. And that’s it. A delicious, easy, tart garlic zucchini and shrimp dish that you’re guaranteed to create once more and once more.

ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP

INGREDIENTS :

  • 4 garlic cloves, finely chopped
  • 2 tbsp butter or ghee
  • pinch of red pepper flakes
  • 4 medium zucchini
  • 1.5 lb approx 30 raw shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 lemon, juice and zest
  • 1/4 cup white wine, or chicken broth
  • 1/4 cup chopped parsley
  • salt and pepper, to taste

INSTRUCTIONS :

  1. Wash and cut the ends of the zucchini. Using a spiralizer, make the zucchini pasta. Then, set aside.
  2. Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for one minute without stirring, so the bottom side gets a little crispy.
  3. Add the chopped garlic, then stir the shrimp for another minute or two to cook the other side. Use a large spoon or tongs to remove the shrimp to a plate.
  4. Add the butter, lemon juice and zest, red pepper flakes and white wine to the pan. Bring to a simmer for 2-3 minutes while stirring.
  5. Stir in the parsley, then add the zucchini pasta and toss for 30 seconds to warm it up. Add the shrimp back to the pan and stir for another minute. Serve immediately.
Healthy zucchini noodles "zucchini pasta" square measure tossed with lemon garlic shrimp for a simple, family favorite dinner instruction. It's naturally gluten-free and paleo-friendly and may simply be created Whole30 by replacement the wine with chicken stock. 

But if you’re new the planet of zucchini as food replacement, this Zucchini food with Lemon Garlic Shrimp may be a pleasing place to start out. It’s therefore darn straightforward.

ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP

All you have got to try and do is spiralize some zucchini that substitute for the alimentary paste. Then, sauté the shrimp with a bit oil, garlic, lemon, wine and parsley.

Once the shrimp have turned pink, add the zucchini food back to the pan, gently moving and change of state ever slightly (just for a moment or two) till the zucchini food is warm up. And that’s it. A delicious, easy, tart garlic zucchini and shrimp dish that you’re guaranteed to create once more and once more.

ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP

INGREDIENTS :

  • 4 garlic cloves, finely chopped
  • 2 tbsp butter or ghee
  • pinch of red pepper flakes
  • 4 medium zucchini
  • 1.5 lb approx 30 raw shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 lemon, juice and zest
  • 1/4 cup white wine, or chicken broth
  • 1/4 cup chopped parsley
  • salt and pepper, to taste

INSTRUCTIONS :

  1. Wash and cut the ends of the zucchini. Using a spiralizer, make the zucchini pasta. Then, set aside.
  2. Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for one minute without stirring, so the bottom side gets a little crispy.
  3. Add the chopped garlic, then stir the shrimp for another minute or two to cook the other side. Use a large spoon or tongs to remove the shrimp to a plate.
  4. Add the butter, lemon juice and zest, red pepper flakes and white wine to the pan. Bring to a simmer for 2-3 minutes while stirring.
  5. Stir in the parsley, then add the zucchini pasta and toss for 30 seconds to warm it up. Add the shrimp back to the pan and stir for another minute. Serve immediately.
Healthy zucchini noodles "zucchini pasta" square measure tossed with lemon garlic shrimp for a simple, family favorite dinner instruction. It's naturally gluten-free and paleo-friendly and may simply be created Whole30 by replacement the wine with chicken stock. 

But if you’re new the planet of zucchini as food replacement, this Zucchini food with Lemon Garlic Shrimp may be a pleasing place to start out. It’s therefore darn straightforward.

ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP

All you have got to try and do is spiralize some zucchini that substitute for the alimentary paste. Then, sauté the shrimp with a bit oil, garlic, lemon, wine and parsley.

Once the shrimp have turned pink, add the zucchini food back to the pan, gently moving and change of state ever slightly (just for a moment or two) till the zucchini food is warm up. And that’s it. A delicious, easy, tart garlic zucchini and shrimp dish that you’re guaranteed to create once more and once more.

ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP

INGREDIENTS :

  • 4 garlic cloves, finely chopped
  • 2 tbsp butter or ghee
  • pinch of red pepper flakes
  • 4 medium zucchini
  • 1.5 lb approx 30 raw shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 lemon, juice and zest
  • 1/4 cup white wine, or chicken broth
  • 1/4 cup chopped parsley
  • salt and pepper, to taste

INSTRUCTIONS :

  1. Wash and cut the ends of the zucchini. Using a spiralizer, make the zucchini pasta. Then, set aside.
  2. Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for one minute without stirring, so the bottom side gets a little crispy.
  3. Add the chopped garlic, then stir the shrimp for another minute or two to cook the other side. Use a large spoon or tongs to remove the shrimp to a plate.
  4. Add the butter, lemon juice and zest, red pepper flakes and white wine to the pan. Bring to a simmer for 2-3 minutes while stirring.
  5. Stir in the parsley, then add the zucchini pasta and toss for 30 seconds to warm it up. Add the shrimp back to the pan and stir for another minute. Serve immediately.

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