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Shrimp with zucchini noodles

We love pasta. What would life be like without this wonderful food? Shrimp & zucchini noodles IMG_1182

We also try to cut back on carbohydrates. One of our favorite discoveries is the spiralizer, a tool that creates noodles from zucchini and other vegetables. By making noodles from zucchini you gain the nutritional benefits of vegetables, lower the carbohydrates, and remove the gluten.

Lemon, shrimp and garlic are found in a wide variety of pasta dishes. The mascarpone cheese (a creamy Italian cheese) adds the creamy texture to this dish. The light flavors make it a mouthwatering meal.

Prep time is about 30 minutes. Cooking time is about 20 minutes.

Here’s what you’ll need to make 4 servings Shimp & zucchini IMG_1178

1 lb. – shrimp (26 to 30 per pound)

3 lbs. – zucchini

2 Tbsp. – butter

1/2 tsp. - hot sesame oil

1 – lemon (organic preferred)

1/4 tsp. – crushed red pepper flakes

3 – cloves garlic, finely chopped (or use a garlic press)

1/8 cup – dry white wine

4 oz. – mascarpone cheese

2 Tbsp. – chopped chives (about 1 small bunch)




Clean and devein the shrimp. Set aside in a large bowl. Remove the zest from the lemon and set aside. Juice the lemon for about 2 Tbsp. of the juice. Add 1/2 of the lemon zest and 1/4 tsp. salt to the shrimp and toss.

Wash the zucchini and trim the ends. Use a spiralizer or food processor to make create noodles.

Heat a large skillet (12 in.) to medium-high. Add the butter and let it melt. Continue cooking the butter until the foam subsides. Add the garlic and crushed red pepper flakes. Cook until fragrant, about 1 minute. Add the zucchini and cook for about 10 minutes, or until the noodles start to soften. Remove from the pan. Leave as much of the butter behind as possible.

Add the shrimp to the pan and cook until opaque, about 1 minute per side. Place the zucchini noodles in the pan. Add the wine and lemon juice. Cook until the liquid is reduced by about half. Add the mascarpone, chives and remaining lemon zest. Cook until the mascarpone is melted. If the sauce is too thick, add a little more wine.

To serve, place in a large bowl for the table or individual bowls. Garnish with sprigs cilantro or parsley. You can offer your guests grated parmesan cheese.

The inspiration for this recipe is Linguini with Lemon Garlic Shrimp, by Melissa Gaman published in Fine Cooking. http://www.finecooking.com/recipes/linguine-lemon-garlic-shrimp.aspx


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