Tip: For a more colorful dish, you can add thin slices of yellow, green, or red bell peppers along with the zoodles. In the same skillet you used for the shrimp, add kale and zucchini noodles. Add shrimp and lemon juice and cook for 1-2 minutes per side or until just pink and curling.
#Shrimp and zoodles cracked
Serve your lemon shrimp and zoodles hot, sprinkled with more freshly cracked black pepper and fresh parsley, if you like. Melt butter in a large non-stick skillet over medium-high heat. Finally, add the shrimp back to the pan just long enough to warm them through. Bring the sauce to a boil, then reduce the heat and add the zoodles, tossing them quickly to cook them evenly.īe sure not to cook the zucchini noodles for too long-they can easily become mushy, and you want them nice and crispy. Warm a little more olive oil, then add the juice and zest of a lemon and a bit of chicken broth. Use the same skillet to start building the lemon sauce. If the mixture is too thick, add more half and half as needed until desired consistency is reached.
Stir in cream cheese, half and half and peas until well combined, about 1-2 minutes. Add shrimp to the skillet and cook, stirring occasionally, until pink, about 2-3 minutes. Season the shrimp with garlic, red pepper flakes, and fennel seeds, cooking until just fragrant, then use tongs to set the shrimp aside. Season shrimp with basil, oregano, salt and pepper, to taste. It might be tempting to stir, but leaving them in place will help ensure a nice crispy exterior. Cook for one minute on each side without stirring. Start by searing fresh or frozen peeled shrimp in a hot skillet with olive oil. Just cut the ends off a zucchini and send it through your spiralizer, or use a sharp knife to julienne into long strips by hand. You can buy “zoodles” in packages at the store, but if you have a spiralizer, you can easily make them yourself at home.
Sprinkle with salt and pepper then toss them together until coated.
Plus, zucchini noodles are a great substitution when you’re craving pasta. Place the tomatoes on a rimmed baking sheet and drizzle with 1 1/2 tablespoons of olive oil. Shrimp and zucchini cook up in a snap, making them ideal for a quick dinner that require less than 10 minutes of active cooking time. Need a quick and easy lunch, or an extra light dinner? You can whip up this recipe in under a half an hour-and even less if you have all the ingredients prepped and ready to go!
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