A garlic shrimp zucchini noodle pasta that’s light, but filling, and full of flavor!
Unfortunately I was a bit late to the spiralizing party. I got a small handheld spiralizer last summer and attempted to make some dishes, but it was so difficult to use and I finally just gave up. My mom recently got a spiralizer add-on for her KitchenAid mixer, which made me want to try again! I’ve followed Inspiralized since I started eating healthy and I absolutely LOVE Ali’s blog, so of course I bought the Inspiralizer by her!
The Inspiralizer is so easy to use—it makes me want to spiralizer everything possible! My favorite dish so far has been this spiralized sweet potato breakfast, but this garlic shrimp zucchini noodle pasta comes pretty close. It’s such a healthy alternative to regular pasta and you won’t feel heavy and bloated after eating it!
I can’t even tell you how excited I am for my garden this year! I plan on not buying much produce because I’ll have it all in my backyard. One of the vegetables I always have an abundance of is zucchini, which means grilled zucchini, zucchini bread, zucchini boats, and now spiralized zucchini!
This recipe, like most on my blog, is extremely versatile. If you prefer another type of seafood or meat over shrimp, like scallops or chicken, you can always substitute! I add the spinach as a nice variance of texture and some added greens, but feel free to add even more veggies too.
If you don’t have a spiralizer, you can always use a julienne peeler or cook regular pasta and add it at the end. I do highly suggest investing in a nice spiralizer though. You won’t regret it!
Garlic Shrimp Zucchini Noodle Pasta
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| Prep: | Cook: | Yield: Serves 2 people | Total: |
A garlic shrimp zucchini noodle pasta that’s light, but filling, and full of flavor!
You'll Need...
- 2-4 medium zucchini
- 12 ounces of large raw shrimp (about 20 shrimp)
- 1 tablespoon olive oil
- 1 teaspoon garlic (about 2 cloves)
- 3 cups raw spinach
- 1 teaspoon dried parsley
- Salt and pepper to taste
- ¼ cup grated parmesan cheese
Directions
- Peel and devein your shrimp and spiralize your zucchini.
- In a large skillet over medium heat, add olive oil and, once hot, add garlic. Sauté for 1-2 minutes until it starts to brown, being careful not to burn it.
- Add shrimp to the pan and add salt, pepper, and parsley.
- Cook 1-2 minutes on each side until almost cooked through (they will finish cooking as you make the rest of the recipe).
- Add zucchini noodles and spinach, mixing well with tongs, and cover.
- Mix occasionally and once spinach is wilted and zucchini noodles are cooked thoroughly, drain any excess juice.
- Add cheese and mix well. Top each portion with more cheese if desired.
Additional Notes
Pat zucchini noodles with a paper towel after spiralizing, to soak up as much liquid as possible.
Tongs are the best utensil to use! They help to easily mix the noodles and let excess liquid drip off when serving.
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