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.


Servings: 2
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 per serving
Calories: 200 Fat: 12g Carbs: 11g Protein: 16g Sodium: 116mg Sugar: 3g

*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.

Source: Skinnytaste

Written by Christina


  1. Julie April 19, 2015 at 10:15 pm Reply

    Made this for dinner tonight Christina, and LOVED IT! Hubby thought the zoodles were better than spaghetti! Keep those recipes coming, please!

    • Christina April 20, 2015 at 1:09 am Reply

      So glad you guys liked it, Jul!

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