We seem to be on a real zoodles kick here, but there are so many ways to fix them and you certainly can't argue since they are low carb and healthy. They are delicious raw, slightly cooked or cooked until tender. I was experimenting yesterday and looking for a way to use up some shrimp that had been in my freezer for awhile, and this turned out to be a real winner.
Just a couple of notes before I give you the recipe. My shrimp were large so I butterflied them, but in the future I would either cut them completely in half lengthwise or use smaller shrimp. I heated the zoodles just until hot and they were still crunchy - just the way I like them. If you don't like the crunch, cook them for a couple of minutes longer until tender. This recipe serves 4.
Lemony Shrimp & Zoodles
- 1 lb. raw shrimp
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon chopped garlic (or to taste)
- 4 zucchini or yellow summer squash, made into zoodles
- 1 lemon
- 1 teaspoon red pepper flakes(or to taste)
- 1 tablespoon parsley
Once you get your zoodles made, lightly salt them and set them aside in a colander or on paper towels to drain. Allow them to sit for at least 10 minutes while you prepare the rest of the recipe. Zest the lemon and then juice it. Melt the butter with the oil in a large skillet, and when the butter foams, add the shrimp. Cook and stir until the shrimp is pink (doesn't take long), then add garlic, lemon zest and red pepper flakes. Cook and stir for about 30 seconds, then add zoodles, lemon juice and parsley. Heat just until zoodles are hot (or a few minutes longer if you don't want them crunchy). Serve immediately.