![]() You can drizzle a little more olive oil on top. Transfer to a plate or a bowl and top with the remaining cheese.Sprinkle with half of the Parmesan and stir through in the pan. Stir and heat through the garlic, lemon and shrimp olive oil until hot. Add the zucchini noodles to the pan, drizzle with the juice of 1/2 lemon and season with a good pinch of salt and pepper (about 1/4 teaspoon salt or so). Zucchini noodles don’t need much cooking. Cook for a minute and a half, then stir through and cook for another minute. At this stage, add the prawns and turn the heat back to medium. Saute for about a minute until garlic starts to get fragrant. Once hot, add the olive oil, garlic and lemon zest and turn the heat down to low. The dish comes together quickly, so have everything ready to go. Zest 1/2 of the lemon and slice the garlic. ![]() Spiralize or peel the zucchini into noodles or ribbons to create our low-carb, gluten-free pasta alternative. You can also defrost overnight in the fridge (if you’re organised enough…I am not!). To defrost, I place frozen shrimp in a bowl of hot water and it’s usually ready to use in about 10 minutes. ![]() I have a bag in the freezer most of the time as I like it in a lunch salad or a quick prawn and cauliflower rice or a stir-fry. To speed things up and keep it affordable, I often buy peeled, frozen shrimp. Then it’s just garlic, lemon and Parmesan, plus salt and pepper for seasoning. Good olive oil is always essential as it will provide a lot of flavour and nutrients, of course. In this recipe, you can buy raw, unpeeled prawns or shrimp or frozen. Shrimp: I use shrimp and prawns interchangeably as my readers are from so many different countries. I usually do two small or one medium/large zucchini per serving, but you can do more for a hungrier tummy. You will need a vegetable spiralizer to make noodles, but if you don’t have one, you can use a carrot peeler to make lovely ribbons or even slice the zucchini into thin circles. Zucchini: I recommend medium to large raw zucchini to make pasta or noodles. Return shrimp to skillet cook, stirring constantly, until mixture. Add zucchini and remaining 3/8 teaspoon salt toss to combine. Cook over medium-high, undisturbed, until tomatoes just soften, about 1 minute. (Reserve shallot sauce in skillet.) Add tomatoes and remaining 2 tablespoons oil to skillet. Hungry for more? Check out 5 Ways to Try the Veggie Noodle Trend.What You Need To Make This Shrimp Zucchini ‘Pasta’ Transfer shrimp to a plate and set aside. Top with the lemon slices, if you like, and serve warm. Push the grilled shrimp off skewers onto each portion. Toss the noodles gently with the pesto sauce. Cook, stirring often, just until the noodles are bright green and slightly softened, 3 to 5 minutes. Add zucchini noodles and sprinkle lightly with salt and pepper. Meanwhile, in a large nonstick frying pan over medium-high heat, warm the remaining 2 teaspoons of oil. Place the shrimp over the hottest part of the grill and cook, turning once, until they are bright pink and opaque, about 4 to 5 minutes total. Oil the grate.ĭrain the shrimp and thread them onto 4 metal skewers. While the shrimp is marinating, preheat a grill over medium-high heat. Cover and refrigerate until ready to grill. ![]() In a bowl, add the shrimp, lemon juice, 2 teaspoons of the olive oil, and a pinch of salt and pepper. (If you don’t have a spiral cutter, you can use a mandoline or a peeler to cut long julienne or ribbons.) Chop the pile of zucchini noodles a few times so that you have slightly shorter strands. Using a spiral cutter, make zucchini noodles, cleaning the blade after each zucchini is finished. Rinse and dry the zucchini and trim both ends. Process until smooth, scraping down the sides of the bowl once or twice. To make the pesto, in a food processor, add the basil, mint, almonds, olive oil, water, lemon juice, garlic, and a pinch of salt and pepper. Lemon wedges, for serving (optional) Instructions ¼ cup (2 fl oz/60 ml) extra-virgin olive oil ½ cup (2½ oz/75 g) roughly chopped almonds, toasted Handful fresh mint leaves (about 10 leaves) IngredientsĢ cups (2 oz/60 g) packed fresh basil leaves Try them with this flavorful nutty pesto and grilled shrimp, finished with a big squeeze of lemon. You can pick up a spiralizer cutting tool if you want to make “zoodles” often, but a mandoline or a veggie peeler also gets the job done. Whether you’re paleo or just trying to eat fewer refined carbs, zucchini noodles are a fresh, green, low-calorie alternative to pasta, and they’re incredibly fast to prep and cook. Zucchini Noodles with Pesto & Grilled Shrimp Recipe by Charity Ferreira | Photo by Erin Kunkel
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