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#Shrimp and zoodles cracked#
Serve your lemon shrimp and zoodles hot, sprinkled with more freshly cracked black pepper and fresh parsley, if you like. Finally, add the shrimp back to the pan just long enough to warm them through. Heat 1-1/2 Tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add tomatoes and basil to a large bowl with 1 teaspoon extra virgin olive oil then season with salt and pepper, stir to combine, and set aside. (Add a bit more oil, if needed.) Add the veggies back into the skillet and stir in Pad Thai Sauce (and ginger, if using). Cover then place in the refrigerator for 30 minutes to an hour to drain excess liquid. Bring the sauce to a boil, then reduce the heat and add the zoodles, tossing them quickly to cook them evenly.īe sure not to cook the zucchini noodles for too long-they can easily become mushy, and you want them nice and crispy. Remove the veggies from the pan and saute the shrimp until pink and translucent inside, about 3-4 minutes. Warm a little more olive oil, then add the juice and zest of a lemon and a bit of chicken broth. Use the same skillet to start building the lemon sauce. Season the shrimp with garlic, red pepper flakes, and fennel seeds, cooking until just fragrant, then use tongs to set the shrimp aside. It might be tempting to stir, but leaving them in place will help ensure a nice crispy exterior. Cook for one minute on each side without stirring.
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Start by searing fresh or frozen peeled shrimp in a hot skillet with olive oil. Just cut the ends off a zucchini and send it through your spiralizer, or use a sharp knife to julienne into long strips by hand. You can buy “zoodles” in packages at the store, but if you have a spiralizer, you can easily make them yourself at home. Ingredients 4 to 5 medium zucchini 1/2 to 1 teaspoon kosher salt 3 tablespoons butter 2 cloves garlic, finely minced 1 pound shrimp, peeled and deveined (I. Plus, zucchini noodles are a great substitution when you’re craving pasta. Shrimp and zucchini cook up in a snap, making them ideal for a quick dinner that require less than 10 minutes of active cooking time. Need a quick and easy lunch, or an extra light dinner? You can whip up this recipe in under a half an hour-and even less if you have all the ingredients prepped and ready to go!