Quick recipes are my favorite. I’d say that this recipe probably takes less than 15 minutes start to finish (depending on how fast you chop and spiralize really). At the moment, zucchini is super cheap, I think I spent around 75 cents at Trader Joe’s on a locally grown zucchini of a decent enough size for 1 serving.
I love shrimp. You’ll find a lot of shrimp on this blog and in my freezer. When in doubt, I throw shrimp in pretty much any recipe I can. If it calls for a different meat, I’m probably adding shrimp. It’s just what I do. I try to stock up on shrimp when it’s on sale. You’ll typically find 3 bags of frozen shrimp in my freezer ranging in size. I’m not so lazy that I buy cooked shrimp but I am just lazy enough to buy shrimp labeled EZ Peel and deveined. Deveining shrimp is not my idea of a fun evening. You can also make a pretty good shrimp sauce/broth using the shells so I try not to buy any that are pre-peeled.
Did you know zucchinis are fruits that are treated as vegetables? (Source) I found that pretty interesting because I always assumed they were vegetables. Zucchini noodles are great. I have a handheld spiralizer that stores pretty easily in my kitchen so during the times when it doesn’t get much use, I don’t have some big bulky item taking up space in my small kitchen. Zucchini are low carb and high in vitamin C so they definitely have a lot going for them over traditional pastas (Health Benefits of Zucchini).
I’m pretty sure this recipe wouldn’t need to be changed much to accommodate traditional pasta like angel hair or vermicelli, you’d just have to adjust the cook time. I’d imagine it would be very similar in taste because the real star isn’t the type of noodle, but the sauce.
1 tablespoon Extra Virgin Olive Oil
1 tbsp butter
1 lb Medium Shrimp (about 20 shrimp total)
1 tbsp chili paste (I use Sambal Oelek Chili Paste)
1 tbsp Minced Garlic
1/4 Cup Sauvignon Blanc or Pinot Grigio (white cooking wine will also do)
1/4 Cup chopped tomatoes (I used grape tomatoes)
1 Lemon, Juiced and zested
1 Medium Zucchini, spiralized or julienned
2 tbsp Chopped Parsley
Sea Salt to taste
Pepper to taste
Step 1: Spiralize or Julienne the zucchini and set aside, separating the softer middle part from the firmer noodles (optional).
Step 2: Heat oil and melt butter in large skillet over medium heat
Step 3: Saute garlic for about a minute before tossing shrimp and chili paste into the skillet. Turn shrimp when they are done (pink) on one side. Be sure to cook all the way through then remove and set aside.
Step 4: Add wine and lemon juice and zest to pan and let simmer for about a minute, stirring frequently
Step 5: Add chopped tomatoes and let simmer in the sauce mixture for about a minute or so then add the firmer zucchini noodles and parsley to the pan and toss for about 1-2 minutes. Salt and pepper to taste
Step 6: Add shrimp and toss until everything is well combined.
Step 7: Add the softer zucchini and toss about 30 seconds (if separated)
Step 8: Serve immediately
Why separate the zucchini? For me, the softer zucchini tends to feel a little “mushy” if cooked for too long and, while it won’t achieve the firmness of the outer part of the zucchini, anything I can do to have a more consistent texture throughout the dish works for me!