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My garden is overflowing with zucchini. I harvested three today. We tend to eat so much zucchini that we get sick of it by the end of the summer. There is only so much you can eat fried zucchini.
I recently purchased a vegetable spiralizer. Why did I wait so long to invest in this amazingness? Zucchini makes a wonderful substitution for pasta noodles, with way fewer carbs.
While I don’t abide by any diet that is too low-carb, I know that it is better for my blood sugar. Plus, it’s green noodles – isn’t that fun?
I have trouble getting my kids to eat vegetables. I know I’m not the only parent who struggles with this! My middle child loves shrimp, and he was willing to sample the zucchini. That is a win for this mom! Next, I want to try it with regular spaghetti sauce.
Zucchini Shrimp Pasta
An easy and healthy dinner (or lunch) dish!
- 20-30 tail-off devined shrimp
- 1/3 cup butter
- 3 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 medium-sized zucchini
- 1 cup parmesan cheese
Unthaw your shrimp in warm water.
Using your spiralizer, create noodles from your two medium sized zucchinis. You can use more or less, depending on how many people you are feeding. If the zucchini is too large, you may want to peel it first because it tends to have firmer skin as the fruit gets larger.
Put the butter into the pan and let it melt. Add in your zucchini and let it cook for two minutes, stirring. Season with the garlic, salt and pepper.
Add in the shrimp and let cook for three minutes. You don’t want to overcook the shrimp; it will become too chewy!
After the shrimp and zucchini noodles are cooked thoroughly, remove the pan from the heat. Stir in the parmesan cheese.
Serve and enjoy!