After trying out my new Paderno Spiral Slicer on a Mega Zucchini, I had a very large bowl full of zucchini noodles. Now, what do I make with these awesome looking noodles? I could have made Stephanie’s Zucchini noodle pesto, but I was looking for something different. I decided to make a Shrimp Scampi with Zucchini Pasta. I have to say, this was one of the easiest dishes I’ve ever made!
Shrimp Scampi with Zucchini Pasta
10-15 Shrimp per person – thawed
1 T coconut oil or butter if you eat dairy
1 C zucchini per person (sliced thin or spiral cut)
1/2 C Olive oil
1/2 C lemon juice
1 t minced garlic
1 t Dijon mustard
1 t dried parsley or 1 T fresh parsley
1 t sea salt
1 t black pepper
1 T sun dried tomatoes diced (optional)
1 onion cut into thin rings (optional)
Mix Olive oil, lemon juice, garlic, parsley, mustard, salt and pepper in a jar with a lid. Shake well to combine. Pour half of the dressing into a shallow dish with shrimp. Let marinate in the refrigerator for about 15 minutes. Heat coconut oil or butter in a skillet. Discard marinade and place marinated shrimp in skillet and cook for about a minute on each side or until shrimp are pink and no longer translucent.
If you like your zucchini uncooked or al dente skip this step. Otherwise, boil several cups of water in a saucepan. Drop sliced/cut zucchini into boiling water for 1 minute then remove to plate.
Place cooked shrimp over zucchini then drizzle a few tablespoons of dressing over shrimp.
Optional: If you like caramelized onions, heat more coconut oil in a skillet on low heat and cook thinly cooked onions until browned and caramelized. You can also add some sun dried tomato to the onions to add a little extra zip. Top shrimp and zucchini with caramelized onions.