Comments

Where or when is the sugar used in the ingredients...
Marina RazoTiropitas: Phyllo Cheese Triangles 10 days ago
would like yo get more recipes please
Randi ZiringPotato Bake With Garlic and Parmesan Cheese 16 days ago
please send recipe for:   potato bake with garlic ...
D. MarusarzVegan Lentil Sausage Rolls 19 days ago
This recipe sounds delicious. I'm passing it on to...
Arlene JohnsonChocoflan Recipe 1 month ago
😊
Trevor WestChicago Hot Dogs Recipe 1 month ago
Would like to make these a couple of times over th...
Must try these I love shortbread.  I am gluten fre...
do any of you bakers have room in your freezer to ...
Any 
Donna GuthrieRoasted Cauliflower, Chickpea and Arugula Salad 2 months ago
Thank you for this offer.I've been a vegetarian fo...

Spicy Shrimp and Zucchini Noodles

Blossom Lady
Feb 07, 2022 03:33 AM
Spicy Shrimp and Zucchini Noodles

I find that the trick with zucchini is to not overcook it. Zucchinis are naturally pretty watery and if you cook them down too much, they turn into watery mush. This applies to all zucchini, but especially so with zucchini noodles. They really don’t need too much heat, all you want to do is soften them a bit. Zucchini noodles work awesome in this recipe (I made my zucchini noodles with this spiralizer), but this recipe works with pasta too, if you’re carb-loading.

The original recipe called for linguine and squid, but I swapped both out for zoodles and shrimp. There’s some quickly caramelized fennel, thin slices of lemon, lots of crushed red pepper, and a punchy, herby cilantro and fennel frond garnish. It was the perfect indulgent, yet light summer evening meal. I’m loving the late summer evenings and long lingering dinners that go along with.

Ingredients:

  • 2 tablespoons neutral oil, divided
  • 1/2 lb large shrimp, deveined and peeled if desired
  • 1 medium fennel bulb, thinly sliced lengthwise, fronds saved
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon crushed red pepper flakes, or more to taste
  • 1/2 lemon, seeds removed, very thinly sliced, divided
  • 2 small zucchinis, spiralized using the smallest blade
  • 1/2 cup roughly chopped cilantro
  • olive oil, to taste
  • salt and freshly ground pepper, to taste
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Like!
Add to bookmarks
Assign tags
Loading...
No comments