Zucchini has come a long way from simply being a go-to veggie for loaves, muffins, soups and casseroles. These days, being both versatile and low in carbohydrates, it has attained more creative uses since becoming a staple in the diets of many paleo and ketogenic diet followers.
This lovely squash has become the replacement for noodles in lasagna and other pastas; for potatoes in shredded style hashbrowns, fritters, crab / salmon cakes and baked chips; for dairy in creamy soups (cooked and blended up); and has been dug out and filled with every possible topping you can imagine and baked in the oven.
I personally love to use zucchini as a pasta replacement. I found this fresh and delicious recipe for a zucchini based pasta on joyfulhealthyeats.com. You can add different types of veggies to it and substitute prawns, salmon, chicken or beef, etc for the shrimp, so it’s a recipe that can be revisited in many different ways.
Just a word of warning – shrimp, prawns and other crustaceans should not be eaten on a regular basis as they are bottom dwellers and can contain higher levels of toxins than other seafood.
I modified the recipe slightly for a healthier alternative. My changes are in bold**
Shrimp Scampi with Zucchini Noodles
Prep Time: 10 mins
Cook Time: 20 min
Total Time: 30 mins
Author: Krista
Recipe type: Seafood, Gluten Free, Paleo, Pasta
Serves: 4-6
Ingredients
- 4 tablespoons of olive oil (organic, extra virgin preferred)
- 1½ lbs. of shrimp, peeled & deveined (I find prawns nicer)
- ½ cup of onions, diced
- 2 garlic cloves, minced
- The author suggested adding 1/3 cup of white wine, but I would use water or a little organic vegetable stock instead
- 1 teaspoon of red pepper flakes
- 1 pint of cherry tomatoes (if you can’t handle tomatoes, add veggies of your choice)
- 2 tablespoons of butter
- salt & pepper
- juice of 1 lemon
- 1/3 cup of fresh basil, chopped
- 3 zucchini, made into noodles
Instructions
- Heat a large skillet to medium high heat. Add 2 tablespoons of olive oil and the shrimp.
- Immediately season shrimp with ½ teaspoon of red pepper flakes, salt & pepper.
- Saute each side for 2-3 minutes or until the shrimp turn opaque in color.
- Remove shrimp from the pan.
- Into the same skillet the shrimp were in add onions, saute from 3-4 minutes until translucent.
- Next add garlic and saute for 30 seconds, immediately add the water or stock to deglaze and scrape all the brown goodness off the bottom of the pan.
- Add in the cherry tomatoes, cover skillet and saute for 3-4 minutes or until tomatoes start to get somewhat soft.
- Add shrimp back to the pan, butter, lemon juice, ½ teaspoon of red pepper flakes, and basil. Stir until butter melts.
- Heat a large non-stick skillet to medium high heat. Add 2 tablespoons of olive oil to the pan and then zucchini noodles.
- Saute for 2-3 minutes, and remove.
- Add noodles to the shrimp mixture, toss to coat and serve!
Clinically diagnosed with multiple sclerosis at the age of 28, Pam chose an alternative approach to recovery. Now decades later and still symptom free, she coaches others on how to treat the root cause of chronic disease, using a holistic approach. She can teach you how, too.
Pam is the author of Become a Wellness Champion and founder of Live Disease Free. She is a wellness expert, coach and speaker.
The Live Disease Free Academy has helped hundreds of Wellness Champions in over 15 countries take charge of their health and experience profound improvements in their life.
