This in one of my first and favorite spiralized recipes. It’s a fast and easy one-skillet meal that leaves me very full and satisfied. I wasn’t a huge zucchini fan, but changing its texture by spiralizing it has opened up my taste buds to new ways of eating and cooking with zucchini. It has been one of my “core foods” to help me shed 15 lbs and get back to a healthier way of eating, again. Not only is this dish very flavorful, naturally low-calorie, but it’s also gluten-free! Won’t our “system” love that? The lemon juice and cilantro finishes the dish with a light a fresh taste. Perfect for a summer-time lunch outdoors.
Zu-Skinny Shrimp “Pasta”
- 1 Medium zuccini (spiralized, blade C)
- 7 Large shrimp (wild caught)
- 1.5 tablespoons capers
- 2 artichoke hearts (in water, halved)
- 1/4 cup chicken broth
- 1-2 tablespoon nutritional yeast (Braggs brand)
- fresh cilantro (chopped)
- 1/2 cup porcini mushrooms chopped
- 5-6 grapre tomatoes (halved)
- 1 juice of lemon or lime
- 1-2 green onions (sliced thinly)
||In a non-stick skillet on med-high, place all ingredients into the pan except the zucchini and shrimp. Salt and pepper. |
||Add the shrimp, so each one is touching the bottom of the skillet, cook for 3-4 minutes until shrimp has become opaque on one side. |
Add the spiralized zucchini and chicken broth, season again lightly with salt and pepper, toss to coat. Gather shrimp and place on top of the zucchini in order for the shrimp to continue cooking and the zucchini will steam with the broth. Cook covered for another 4-5 minutes.
||Once shrimp is completely opaque, toss again and add the lemon or lime juice. |
Turn all out on to a place.