My husband decided that he wanted to try a “gluten free” week. It is not uncommon for us (usually it’s my idea and we do a “vegan week” every so often) to try switching up our diets to see how our bodies react. Neither one of us has celiacs or a gluten intolerance, but I do have to admit that dropping the gluten this week has really helped with abdominal bloating. We are never trying to “lose weight” on our week-long experiments or looking for a long term dietary change. If you have to eat gluten-free for a medical reason, bless you. I could never do it long term because: pasta. That being said, I. LOVE. ZOODLES. Whoever invented the Veggetti is a genius in my eyes. Spiralizing zucchini to stand in for pasta is a great way to healthify your meal. Not only does it add a serving (or 2) of veggies to your plate, but it also cuts calories and carbs (not that carbs are bad!). I added some extra shrimp to this recipe, because 6 shrimp per serving was definitely not enough. This was a really quick and yummy meal for a weeknight dinner. Full disclosure: My zucchinis were a little small and yielded smaller portions than I had hoped. Kevin was still hungry after this meal and requested that I make gluten-free peanut butter cookies for dessert.
Active Time: 15 minutes Total Time: 15 minutes
2 medium zucchini, about 8 oz each
1/2 tbsp unsalted butter
2 tsp extra virgin olive oil
4 minced garlic cloves
20 large peeled and deveined shrimp
kosher salt, to taste
freshly ground black pepper
1 tbsp chopped fresh parsley leaves (I used half as much dried)
1/2 tsp fresh grated lemon zest
Juice of 1 lemon
1/4 tsp hot red pepper flakes
Use a vegetti or mandolin fitted with a julienne blade to spiralize the zucchini. Cut the zucchini strips every 6-8 inches. Set aside.
Heat the olive oil and butter in a large nonstick pan over medium heat. Add the garlic and sauté for one minute, until fragrant. Add the shrimp, salt, and pepper and sauté for about 5 minutes, until they have just turned pink. Remove from the pan with a slotted spoon and set aside.
Add the zucchini to the pan with the sauce and cook for about 2 minutes. Remove from the heat and add the shrimp, parsley, lemon zest, lemon juice, and red pepper flakes. Toss well to combine and serve immediately.
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.