All the credit for this recipe goes to Eating Well. Their original recipe has been a hit with everyone in my family. It is a naturally gluten-free recipe because the noodles are actually strips of zucchini. We’ve become such fans, that one of us is getting a Kitchen-Aide spiral slicer attachment this holiday season!
Zoodles – zucchini noodles – can be purchased frozen or fresh. Note the amount required i in the recipe and the weight of the package because you usually need 2-3 packages to get to 2 pounds. This recipe can get expensive if you are buying 2-2.5 pounds of frozen or fresh zoodles. For this reason, we started using fresh zucchini and either shredding it in the food processor (shorter than traditional noodles) or using a vegetable peeler to shave off strips.
In my version: I never buy parsley but I always have cilantro ready to go, so our version has a slight ‘south of the border’ flair.
- 2-2.5 pounds (32-40 oz) of zucchini noodles: 5-6 medium-large zucchini, sliced or shredded OR purchase three 12 oz packages of the frozen spirals OR three 12oz packs of the fresh ones at HEB.
- 1/2 teaspoon salt (1/4 for shrimp, 1/4 for zoodles)
- 2 Tablespoons butter or vegetarian substitute
- 2 Tablespoons extra light or virgin olive oil (use 1 Tablespoon for shrimp,1 for zoodles)
- 3 cloves garlic, minced to make 1 Tablespoon
- 1/3 Cup white cooking wine, sherry, or the real deal if you happen to have a bottle of dry white wine
- 1 pound raw shrimp, peeled and deveined (if frozen, thaw just before use, pat dry)
- 1 Tablespoon lemon juice
- 1/4 cup chopped parsley or cilantro leaves
- dash or 1/8 teaspoon black pepper
- 1/4 Cup grated Parmesan cheese, served on the side as garnish
- Lemon wedges, served on side as a garnish
Prepare Zoodles
Trim ends off the zucchini and slice into long quarters, then feed the quarters through a food processor with a shredding blade. OR use a vegetable peeler to shave off long strips. Don’t peel the zucchini first, the dark green is a nice touch. OR use fresh or frozen (thawed). Scatter 1/4 teaspoon salt over the zoodles and toss to spread it around. Set aside for 20-30 minutes in a colander to let the moisture drain out. Press lightly with a paper towel or clean kitchen towel to absorb the remaining moisture just before you transfer the zoodles to the skillet at the end.
Sauté shrimp
Heat butter and 1 Tablespoon of olive oil in a large, non-stick skillet over medium high heat (7 on a scale of 0-9) for 20-30 seconds. Add the minced garlic, then stir and sauté 30 seconds. Don’t let the garlic brown. Add the wine and stir until it begins to simmer. Add the shrimp and keep stirring over medium high heat until shrimp is pink on both sides – about 3-4 minutes.
Turn off heat and add lemon juice, 1/4 teaspoon salt and black pepper. Stir to combine then transfer everything to a bowl. Scatter cilantro over shrimp, and toss once or twice.
Sauté Zoodles
Return the empty pan to the stove and add the remaining 1 Tablespoon of olive oil.
Press the zucchini noodles now with the dry paper towel or clean kitchen towel to ensure all the excess moisture has been removed.
Heat the oiled skillet on medium high for 20-30 seconds.
Add the zoodles and gently toss until thoroughly heated, about 3 minutes.
Combine
Pour the shrimp and cilantro over the zoodles and toss to combine. Serve from the skillet and garnish with Parmesan cheese. Try squeezing a little fresh lemon juice onto the zoodles for a final burst of citrus.
Serves: 4
Each serving is about 1-1/2 Cups combined zoodles and shrimp; approximately 285 calories.