- 6 oz pasta noodles ( I used spaghetti)
- 2 large zucchini spiralized
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 lb raw shrimp, peeled with tails removed and patted dry
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon old bay seasoning totally optional, but i like the extra heat and flavor
- 1/2 tablespoon olive oil
- 1/4 cup chicken or vegetable stock
- 3 tablespoon white wine
- 2 tablespoon fresh lemon juice
I like to marinade the shrimp ahead of time because I think this adds more
flavor to the dish. Add raw shrimp (make sure they are patted dry) to a bowl
and then also add salt, pepper, red pepper flakes and old bay seasoning and
olive oil. Mix well and let the mixture sit in the fridge.
In a large pot cook pasta until al dente.
Meanwhile spiralize your zucchini and set aside. I like a simple hand held
spiralizer like this one, I have a more expensive one, but always reach for the hand
held, for easy clean up and speed.
Now, in a large saute pan, heat butter over medium heat. Add garlic and saute
until fragrant. Add shrimp and saute shrimp and garlic until the shrimp is pink
on both sides, about 3-4 minutes.
Add chicken stock, wine and lemon juice to the pan and let the mixture cook for a
few minutes. Then add spiralized zucchini to the pan, mix and remove from heat.
Drain the pasta, add to the pan, mix well and serve immediately. Add a sprinkle of
parm cheese as desired.
