Healthy and delicious garlic and butter shrimp zoodles in less than 20 minutes! Low-carb, keto friendly, and just an all around yummy weeknight favorite.
One food that I can never seem to get enough of is pasta. That is, until after I eat it. I don’t know what happens, but those noodles grow in my stomach until I am doubled over sweating in pain.
A few years ago, my more “healthy” friend turned me on to zoodles. No, it’s not the same as a real pasta noodle, but after some time and great recipes I don’t miss them! The trick is in the seasoning and not overcooking. They can get soggy real fast!
So, what’s the best way to make a zoodle?
- Invest in a hand turn spiralizer. There are a ton of them out there, but I like the ones that you can hand crank and change out the blades to make different shapes.
- When making these pasta shaped zoodles, I select the “thick spaghetti” blade.
- Make sure that you cut both ends off of the zucchini before placing it into the contraption. Otherwise, it will be hard to crank and eventually break in half. (Yes, I am speaking from experience!)
- Collect the zoodles and chop the long strands in half. This is totally optional, but I like to be able to pick up bite sized portions with my fork.
Low-Carb Shrimp Zoodles
- 4 medium zucchini washed and patted dry
- 1 teaspoon salt
- 1 16oz pkg frozen wild caught shrimp, cooked
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- 3 large cloves garlic
- 1 tablespoon Italian seasonings blend
- 1/4 cup feta cheese, crumbled
- 1 pinch red pepper flakes optional
- 1/4 cup grated parmesean
- Wash zucchini and pat dry with paper towels. Cut off both ends to fit nicely into the spiralizer. After creating noodles, set them aside in a paper towel lined bowl and sprinkle with salt.
- Heat a cast iron pan on high heat until warm. Add olive oil and 1 tablespoon of butter and melt. Add defrosted shrimp to the pan and cook on both sides for 2-3 minutes until pink in color. Add italian seasonings, red pepper, and freshly pressed garlic to the mixture. Stir until combined.
- Squeeze zoodles in the paper towel to insure the water has been released. Add the zoodles and remaining butter to the pan mixture and toss together. Sautee for no more than 3-4 minutes or zoodles will get soggy.
- Top with parmesean cheese and feta cheese. Enjoy!