Shrimp Spiralized Zucchini Pasta
Friends I’m telling you, spiralized veggies are definitely the most brilliant culinary invention of the century. I mean, a thing that tricks you into eating tons of veggies thinking you’re eating pasta?! It’s pure genius.
Us good girls know that vegetables are full of good-for-you nutrients, that we need to eat plenty of them and blablabla. Yes, we know. But then real life kicks in and sometimes we’re just like “give me a big fat burrito and let me be”, am I right? <This also applies to pizza, pasta, burgers or any of your favorite junk-dinner>
Yes, sometimes we just want something fun and exciting to eat. Steamed veggies are NOT fun or exciting (don’t lie and pretend you like them!). That’s when your spiralizer becomes your best friend. You start making noodles out of veggies and your mind is blown.
I definitely still want my treat-dinner once in a while, and the definition of “once in while” varies depending on my current mood haha BUT thanks to the spiralizer, I love eating big bowls of veggies. And look at this one! Shrimps, zucchini, asparagus, peas…so much goodness in one bowl! I hope you’ll try this recipe and let me know how you like it 🙂 Enjoy!
Cal: 249 - Protein: 46g - Fat: 3.6g - Carbs: 9.2g - Fiber: 3g - Sugar: 3.2g
WW Old Points: 5 pts - Points+: 6 pts
- 2 medium zucchini, peeled
- 1 tsp olive oil
- 2 garlic cloves, minced
- 15 oz - 425 g raw shrimps (about 14 large ones), peeled and deveined
- 1/2 cup frozen small sweet peas (do not thaw)
- 1 bunch of asparagus (about 8/10 medium ones), though ends removed, cut into 1-inch sections
- the juice of 1 lemon
- Shaved parmesan cheese (optional, to serve)
- Fresh parsley (optional, to serve)
- Using a spiralizer (I use this one), make zucchini noodles, cut them to make sure the strands are not too long and set aside.
- Heat olive oil in a large skillet over medium heat. Cook garlic for 30 seconds, then add asparagus and cook for about 3 minutes. Add shrimps and frozen peas and cook until shrimps are no longer pink and peas soft, about 10 minutes. Add lemon juice and stir.
- Turn off the heat and stir in zucchini noodles to cook them slightly and heat them (zucchini noodles cook very quickly and if they cook more than a minute they become soggy). Season with salt and freshly cracked pepper to taste. Top with parmesan and parsley, if using. Serve immediately.