Shrimp and Zucchini Pasta
Nutrition per serving
| Calories | 507 kcal |
| Protein | 38.6 g |
| Carbs | 22.8 g |
| Fats | 31.1 g |
| Saturated Fat | 4.7 g |
| Monounsaturated Fat | 20.2 g |
| Polyunsaturated Fat | 4.1 g |
| Sugars | 14.2 g |
| Fiber | 6 g |
| Sodium | 2,477 mg |
Ingredients
| Squash, summer, Zucchini, Courgette includes skin | |
| Table Salt | |
| Olive Oil | |
| White or chestnut mushrooms | |
| Garlic | |
| Crustaceans, shrimp, mixed species | |
| Cayenne Pepper | |
| Tomatoes, Red, Ripe | |
| Lemon Juice | |
| Black Pepper |
Preparation
1. Peel and devein the shrimps and toss with cayenne pepper. Set aside.
2. Slice the white button mushrooms. Mince garlic.
3. To create a noodle-like ribbons, peel zucchini lengthwise using a vegetable peeler. Alternatively, use a julienne peeler or vegetable spirilizer or a mandolin with a julienne plate to make the "noodles".
4. Place zucchini noodles in a mesh strainer and season lightly with salt. Toss zucchini to make sure all zucchini is covered with salt. Set aside for 15 to 20 minutes, tossing occasionally, then drain and discard any liquid.
Cooking
1. Heat olive oil in a medium-sized skillet over medium heat. Saute sliced mushrooms and garlic, stirring frequently until mushrooms are soft. Stir in shrimp and tomatoes. Saute, stirring frequently until shrimps are bright pink.
2. Add zucchini noodles and lemon juice and continue stirring until mixture is heated through.
3. Season with more additional salt and ground black pepper if necessary.
Serve immediately.