One of my favorite meals, quickly made at home. accompany with jasmine rice.
| Prep Time: | 20 mins |
| Cook Time: | 12 mins |
| Total Time: | 32 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ pound large shrimp, peeled and deveined
- salt and freshly ground black pepper to taste
- 2 ½ tablespoons olive oil, or to taste, divided
- 2 zucchini
- 1 clove garlic, minced
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 lemon, zested, or to taste
- ½ cup fresh spinach (Optional)
- ¼ cup chicken broth
- 1 tablespoon capers, drained
Instructions
- Season shrimp lightly with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp; cook until opaque, 2 to 3 minutes per side. Transfer to a bowl.
- Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Chop up into slightly shorter pieces.
- Heat 1 tablespoon olive oil in the same skillet over medium heat. Add zucchini noodles, garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Cook and stir until slightly softened, 2 to 3 minutes. Add lemon zest, spinach, and chicken broth. Cook until liquid reduces by 1/4, about 5 minutes. Stir in the shrimp and capers. Cook until shrimp is warmed through, about 1 minute more. Drizzle the remaining olive oil on top.
Nutrition Facts
| Calories | 274 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 4 g |
| Protein | 21 g |
| Saturated Fat | 3 g |
| Sodium | 1009 mg |
| Sugars | 2 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
So good I would cook the zucchini first then the shrimp
Delicious. Served my guests who raved about the taste!
This is delicious, had to substitute spaghettini for the zucchini noodles, but it was delicious. Will make it again as it was a hit
I used this recipe as a base for the ingredients I had, and scaled it to serve 10 people. I subbed chicken and butternut squash zoodles for the shrimp and zucchini. I also added a can of coconut milk at the end to make a creamier sauce and served it over whole grain pasta. My kids and husband loved it! Tastes gourmet, but it’s an easy weeknight one-pan meal!
I liked it but needed to kick the flavor up a notch. I added some white wine, clam juice , garlic powder , scallops and a lot of garlic. I wanted it to be more like a seafood linguini. I will definitely make this again. This would be great with clams and mussels too!!
I diced the zucchini and used Gluten Free spaghetti instead and it was excellent!!!
Delicious! My family said it was a little too lemony, but I liked it. I used cooked shrimp and it worked well. Capers gave it great flavor!