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Sunday, April 3, 2016

Easy Low-FODMAP Zucchini Spaghetti with Lemon Shrimp

My new obsession is my Oxo Spiralizer, which turns boring veggies into noodles:

For this dish, I noodle-ized zucchini. To make the noodles, just cut the tip off the zucch, press the un-peeled flat edge to the center of the Spiralizer, and twist. I’m 99% certain that zucchini tastes better in noodle form. Especially when it’s smothered in olive oil and herbs:

2 zucchinis
10-12 shrimp
2 tablespoons olive oil
½ lemon, squeezed
¼ teaspoon fresh thyme (if you use dried herbs, use less)
½ teaspoon fresh oregano
½ teaspoon fresh basil
½ teaspoon salt
¼ teaspoon pepper
Parsley for garnish (or you can skip the garnish)

Drop the zucchini in boiling water until it starts to get soft, about 3-4 minutes. Meanwhile, sauté the shrimp on medium heat in the olive oil and lemon for 2 minutes per side. Add the herbs and let the shrimp continue to sauté while you briefly drain the zucchini in a colander. Add zucchini to the pan with the shrimp and herbs. Toss and sauté everything together for another 2-3 minutes, until zucchini is at desired level of softness. Total cooking time will probably be around 8 minutes – make sure the shrimp are cooked all the way through.

Garnish with parsley and additional lemon if desired.

Makes 2 servings.

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