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It’s not hard to tell the foods I’m crazy about if you follow this blog on a regular basis. If shrimp, salmon, or pasta are the ingredients I am all in! Admittedly, I find myself being repetitive in the foods I post about. I can’t help what I like but I’m not afraid to switch things up! In an effort to do so, I thought it would be a good time to bust out my nifty KitchenAid spiralizer attachment and try this Garlic and Shrimp with Zoodles recipe! My skepticism was high, due to my challenging relationship with making cream based sauces, but I absolutely loved this dish.

If you aren’t familiar with Zoodles, don’t be alarmed. Zoodles are simply zucchini shredded into long spaghetti-like noodles. Initially, when I tried zoodles I thought they would just taste like vegetables. They do. The key to zoodles is dressing them up with a delicious protein and a seasoned sauce. This recipe checks all those boxes and it was prepped and cooked in a flash! Talk about the perfect healthy-ish meal for a work night!

Many who know me would be surprised to find out that I actually thoroughly enjoy vegetable noodles like zoodles and spaghetti squash as substitutes for traditional pasta. Look, they will never replace my love for traditional pasta of course but they are a nice change of pace. After devouring this meal, I felt energized and most importantly full. Maybe full isn’t the right word- I’ll go with sufficiently satisfied! I wasn’t instantly in a food coma like I normally am after a huge dish of pasta which was refreshing. Truth be told, I definitely considered how amazing this would taste over angel hair or penne so I will probably try that out in the near future.  For now, this was an amazingly quick and delicious dinner to add to my weeknight arsenal!

Garlic and Shrimp Zoodles

What You Need:

• 3 Tbsp. butter, divided
• 1 lb. medium or large shrimp, peeled and deveined
• Kosher salt
• Black pepper
• 5 cloves garlic, minced
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan
• 1-pint cherry tomatoes halved
• 3 Tbsp. freshly chopped parsley
• 3 large zucchini, spiralized
• 1/4 crush red pepper flakes

Instructions:
Click here to Cook With Me!

• Spiralize your three zucchini. You should have about 4 cups of Zoodles once you’re finished.
• In a large skillet over medium heat, melt 1 tablespoon butter.
• Add shrimp and season with salt and pepper. Cook until shrimp is pink and opaque, about 2 minutes per side. Transfer shrimp to a plate.
• Melt remaining butter in skillet then stir in garlic. Cook until fragrant, about 1 minute, then whisk in heavy cream.
• Bring to simmer, then stir in Parmesan, tomatoes, and parsley. Simmer until tomatoes have softened and mixture has thickened slightly for about 3 minutes.
• Return shrimp to skillet and add zucchini noodles and red pepper flakes. Toss to combine.
• Serve and enjoy!

Cook With Me:

• Spiralize your three zucchini. You should have about 4 cups of Zoodles once you’re finished.
  

  
• In a large skillet over medium heat, melt 1 tablespoon butter.
• Add shrimp and season with salt and pepper. Cook until shrimp is pink and opaque, about 2 minutes per side. Transfer shrimp to a plate.
  

  
• Melt remaining butter in skillet then stir in garlic. Cook until fragrant, about 1 minute, then whisk in heavy cream.
  

  
• Bring to simmer, then stir in Parmesan, tomatoes, and parsley. Simmer until tomatoes have softened and mixture has thickened slightly for about 3 minutes.
  

  
• Return shrimp to skillet and add zucchini noodles and red pepper flakes. Toss to combine.
  

  

  
• Serve and enjoy!

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