Parmesan Zoodles with Lemon Garlic Shrimp

Parmesan Zoodles with Lemon Garlic Shrimp

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.

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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.

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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…

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The zoodles get tossed with sautéed garlic, salt, pepper, red pepper flakes, and Parmesan cheese.

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When the shrimp are perfectly roasted the whole meal comes together.

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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.

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Recipe

Parmesan Zoodles with Lemon Garlic Shrimp

Ingredients

  • 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

Directions

  • 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.

Enjoy!!

Jessica



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