ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP

’m very fortunate to have relatives that live in Alaska. That means fresh, wild-caught seafood sometimes makes it’s way from Alaska all the way down to me in Southern California. And when that happens, oh, it’s glorious and lovely.
But it was her dozens of bags of fresh shrimp that was the impetus for this recipe several years ago. Because it prompted me to update an old favorite pasta recipe – shrimp scampi and linguini – to make it gluten-free, grain-free, paleo and all around healthy.

INGREDIENTS

• 4 medium zucchini
• 1.5 lb (approx 30) raw shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 garlic cloves, finely chopped
• 2 tbsp butter or ghee
• 1 lemon, juice and zest
• 1/4 cup white wine (or chicken broth)
• 1/4 cup chopped parsley
• pinch of red pepper flakes
• salt and pepper, to taste

DIRECTIONS

1. Wash and cut the ends of the zucchini. Using a spiralizer, make the zucchini pasta. Then, set aside.
2. Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for one minute without stirring, so the bottom side gets a little crispy.
3. Add the chopped garlic, then stir the shrimp for another minute or two to cook the other side. Use a large spoon or tongs to remove the shrimp to a plate.
4. ....................

for full instruction please see : downshiftology.com

Share this post