Hello hello! It’s Friday eve, and I am ready for the weekend so I can watch the royal wedding. Yes, I am one of those people. No, I’m not getting up at 4am to watch. Bless the person who invested the DVR #canigetanamen ? I’m also ready to spend some time poolside! Summer-nature is rearing her hot head at us nice and early this year so if I have to be outside any time from now until Halloween let’s just hope it’s at the pool.
Speaking of the pool, did anyone say summer body? They always say that summer bodies are made in the winter, and I honestly have never been able to get on that train because during the holidays I just completely black out, and eat all of the things. ALL OF THEM. So after it’s all over with, I have to give myself quite the shock when I go back to my high protein, low carb diet. I personally eat a low carb diet because my body is a sweet little helpful angel, and doesn’t necessarily love it when I eat starchy carbs (aka pasta). I do still eat it on occasion, but as a treat when I’m out to dinner or if I’m cooking for friends on a Saturday.
I learned from a friend last night (thanks for the knowledge Whit!) about the woman who invested zoodles, Ali Maffucci, and her food blog Inspiralized that started it all. WHAT A GENIUS. I bow down to you Ali because not only did you change your life, you changed mine. When I first started seeing recipes online substituting vegetables for pasta I was so excited. I went to the store, bought a zucchini, and went to work with my paring knife when I got home. RIP zucchini. I’m just glad I still have my thumb. So after that I thought “this is for the birds” and moved on with my life. Not long after I heard from a coworker that you could purchase a kitchen contraption to make the zoodles for you, and I was back on the train to zoodle town.
This particular recipe is one of my favorite for summer. It’s a lot lighter than a regular scampi because it uses WAY less better, and the lime juice really gives it a “summer kick” as I like to say.
- 4 oz jumbo shrimp
- 1 medium zucchini
- 1/2 large lime
- 1/2 c. cilantro (loosely chopped or minced depending on preference)
- 1 1/2 tbsp lightly salted butter
- 1 tbsp minced garlic
- 1 tsp red pepper
- 2 tbsp EVOO
- Salt and pepper to taste
Heat 1 tbsp of the EVOO in a skillet on medium high. Twist the zucchini in to zoodles, add to the skillet and top with the cilantro. Salt & pepper to taste. Pat the shrimp dry, salt and pepper to taste. Once the zoodles become soft, transfer to a plate and wipe out the skillet. Add the second tablespoon of EVOO to the skillet, and once heated add the shrimp cooking for 2 minutes on each side. Once you turn the shrimp over, squeeze once quarter of the lime juice over the shrimp. Top the zoodles with the shrimp, and wipe out the skillet again. Add the butter, garlic and red pepper in to the skillet, stirring constantly while the butter melts and the garlic cooks. When the butter is half melted, squeeze in the 2nd quarter of the lime juice. Top the shrimp and zoodles with the scampi sauce and get to eating!
This one took me ONLY 15 minutes include prep time. You really can’t beat that!
What’s your favorite zoodle recipe?