Maybe this post is a little late to the zoodle party, but I am going to post it anyway! I got a handheld spiralizer for Christmas from Brandon’s parents. The handheld version is perfect for zucchini and yellow summer squash. If you are looking to spiralize harder veggies like potatoes or carrots I would recommend a counter-top version. These zucchini noodles, or zoodles, are perfect for a pasta substitute in all sorts of dishes. They can make a heavy dish become light and healthy.
Start by spiralizing 4-5 small zucchini. I like to set them in a strainer for a while as I prep everything else. Then before cooking I can squeeze out some of the liquid.
For this meal I also roast shrimp in the oven. Layer lemons, a little bit of melted butter, and garlic seasoning with raw, peeled and cleaned shrimp.
While the shrimp are roasting, saute the zoodles. I like to get in there with a scissors and cut them up a bit. If you have made zoodles before, you know why. There is just something difficult about trying to eat a 20 foot-long noodle…
The zoodles get tossed with sautéed garlic, salt, pepper, red pepper flakes, and Parmesan cheese.
When the shrimp are perfectly roasted the whole meal comes together.
Pile up some zoodles on your plate, and top with shrimp. You can also spoon on some of the liquid from the roasting pan. It is lemony, butter, garlic goodness.
Parmesan Zoodles with Lemon Garlic Shrimp
- 4-5 zucchini, spiralized and liquid squeezed out
- 1 lemon, sliced
- 2 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 1 tbsp garlic seasoning (I used Garlic Garlic from Tastefully Simple)
- 1 pound raw, large, peeled shrimp (I used frozen shrimp and thawed them in cool water)
- 1-2 cloves minced garlic
- 1/2 – 1 tsp red pepper flakes (depending on your spice preference)
- salt and pepper to taste
- 1/4 cup Parmesan cheese
- Preheat the oven to 425 degrees.
- Spiralize the zucchini. Place them in a strainer and set aside to let liquids drain.
- Lightly spray a baking dish with non-stick spray or oil.
- Place lemon slices in bottom of dish.
- Spread thawed shrimp on top of lemons.
- Melted butter in a small dish. Stir in olive oil and garlic seasoning. Pour over shrimp.
- Bake shrimp for around 20 minutes. They will be pink and start to curl up slightly.
- While the shrimp is baking start making the zoodles.
- In a large skillet, saute garlic with some olive oil.
- Squeeze excess liquid out of the zoodles and add to the pan.
- In you want, use a scissors to cut the zoodles in shorter pieces.
- Add salt, pepper, and red pepper flakes.
- Saute on medium-low for 10 minutes.
- Just before you are ready to serve, turn off the heat and stir in 1/4 cup of Parmesan.
- Place zoodles on a plate. Top with shrimp, and drizzle on some of the lemon garlic butter from the pan.