First things first!
Lets get the noodles ready. Wash two medium zucchini and we can spiralize them several different ways. You can use a manual or electric spiralizer. You can also use your vegetable peeler, but with this you will peel off the skin first and then using the peeler, shave the zucchini off one peel at a time, getting long thick “noodles” from the zucchini that way. I’ll show pictures of the spiralizer I use below.
After you have spiralized your zucchini, be sure and blot out all extra moisture. I use a clean dish towel or paper towels. A lot of moisture comes out of these during cooking, but if you “dry” the meat of the zoodles before cooking, you’ll have a better texture.
Using fresh shrimp? Here is a great site that gives step by step instructions on how to shell and de vein your shrimp. https://ourbestbites.com/2014/07/how-to-devein-shrimp-quickly-cook-them/
- 2 medium zucchini
- 1 pound medium shrimp, deveined and shelled
- 2 tbls olive oil
- 2 tbls lemon juice from bottle or fresh
- 5 cloves garlic, minced
- Salt & pepper, to taste
- Prepare the zucchini as stated above.
- In a large skillet, add olive oil and lemon juice and bring the heat up to medium.
- Add onion and garlic and saute’ until al dente’,
- Add shrimp and cook stirring and mixing for about a minute each side.
- Add the dried zucchini noodles and stir/toss with pasta fork or salad tongs so not to destroy the zoodles, for 2-3 minutes until they’re slightly cooked and warmed up. (DON’T OVERCOOK THE ZOODLES, THEY GET DONE QUICK)
- Season with salt and pepper and sprinkle with a dollup of sour cream and sprinkle with chopped parsley.
- Serve immediately.