Once I figured how easy it is to make our own zucchini noodles, or zoodles, we use them a lot, and as with pasta, the options are pretty much limitless. The great thing about noodle substitutes is that when we “miss” pasta, we have something to work with that will satisfy our craving. Tonight I made the zoodles and cooked them with chopped garlic, store-bought pesto, one crushed tomato, shredded parmesan cheese, and lemon zest, and served them with simply sauteed shrimp.

PREP TIME: 30 mins
COOK TIME: 10 mins
TOTAL TIME: 40 mins
SERVINGS: 2

Ingredients

2 medium size zucchini

2 tablespoons homemade or store-bought pesto

1 tomato, skinned and crushed (6-8 cherry tomatoes cut in half will do too!)

4 oz Parmesan cheese, grated

1 tablespoon olive oil

1 tablespoon butter

12 thawed shrimp (we buy frozen ones that are raw but already deveined and peeled)

1 teaspoon Paprika

1 teaspoon of dried Thyme

1 teaspoon onion powder

1/4 cup of white wine

Salt and black pepper, to taste

Lemon zest

Squeeze of lemon

Method

1. Prep the zucchini noodles: wash and cut the zucchini into noodles. Add a dash of salt, mix, and cover with a paper towel. Let it sit for 10 minute
   
2. Prep the thawed shrimp by first drying them with a paper towel. Then, toss them in a bowl with salt, pepper, paprika, onion powder
   
3. Heat the olive oil in a large sauté pan over medium-high heat
   
4. Add the shrimp and cook two minutes on first side
   
5. When you flip the shrimp over, add the white wine and squeeze of lemon. Cook for two more minutes, MAX!
   
6. Take the shrimp out and leave on the side
   
7. Reduce the heat, add the butter
   
8. Once the butter is melted, add the garlic, the crushed tomato, the thyme
   
9. Drop the zucchini noodles and the pesto in the pan and stir thoroughly to cover the noodles, for about 2 minutes
   
10. Turn the heat off, add the shrimp back, the cheese, the lemon zest. Cover for one minute, then serve, et voila!