Lemon Chili Shrimp and Zoodles

One of my most loved pasta dishes to make is my lemon chili pasta, but occasionally I find myself wanting to make it a low carb.  I wish that I could say it was for a diet, but it’s usually just to account for all of the sugar I am going to consume at a later time or date!  Haha.  Life is all about balance, right?

To make my zoodles, I used to have a hand spiralizer and while it worked great, I would often end up with a knicked knuckle or two.  One day, after I was doctoring a few more knicks, I came across an amazing sale on an attachment for my mixer that would make the spiralized zucchini noodles for me!  It works great and instead of only one thickness of noodle, I can choose a few different sizes, which is a really nice feature to have when you are working with vegetable noodles, especially since zucchini noodles can break down so quickly if they actually “cook through”.  No matter what size you make your zoodles, just giving them a few minutes to warm up in the pan is ideal.  You will want them to have a bit of a bite to them when you put them into your bowl

Lemon Chili Shrimp and Zoodles

  • Servings: 2
  • Difficulty: easy
  • Print

2 tablespoons olive oil

1 tablespoon unsalted butter

1 lb shrimp, peeled and deveined

6 cloves garlic, fresh minced or grated on a zester

Zest from 2 lemons

1/2 teaspoon red chili flakes  (more or less as desired)

3/4 teaspoon kosher salt

1/4 teaspoon cracked black pepper

1/3 cup parsley, fresh chopped

4 medium zucchini, spiralized (I used the medium setting)

Directions:

In a large saute pan, heat the oil and butter over high heat until the butter starts to foam.  Add Shrimp, garlic, lemon zest, salt, pepper, and chili flakes.  Stir occasionally until the shrimp are cooked through and no longer translucent,, about 4 minutes.  Add the zucchini to the pan and gently fold the zucchini into the shrimp and lemon chili oil.  Once the zucchini is coated, let the mixture cook just until the skins on the noodles begin to turn bright green.  Add the parsley to the pan and stir a few more times.  Remove the pan from the heat and serve.

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