This is another recipe that came about from pure curiosity - (1) I have always been curious about all of these zucchini noodles I see in stores and have heard people talk about (I know, slow to jump on the zoodle train), (2) we got a zucchini spiralizer as part of a wedding gift, which spurred my intrigue, and (3) when trying to search for zucchini noodle recipes for clients, I surprisingly came up with very few results! Now, don't be mistaken here - I'm all about those regular old fashioned pasta noodles. However, I just had to try these zucchini noodle creations and, of course, my fun new kitchen gadget, and, to my excitement, I got a new recipe for friends and clients along the way!
Now, I had somewhat expected for this to turn into a recipe I could recommend to others, but what I didn't quite expect was for it to become a new quick and simple dinner staple for our table at home. I made it the first time as a complete experiment, and was able to get it on the table in about 30 - 40 minutes. So, this past Sunday when we were pressed for time to get to an evening event, I didn't hesitate to turn to this simple and delicious zucchini and shrimp dish that Kyle & I had enjoyed so much on its first debut at the table.
I quickly grabbed all of the ingredients out of the fridge, spiralized (or as I like to say, "zoodled"), did some quick slicing and mincing, and got the skillet ready to go.
Friends, this recipe is yummy and so fast (and even faster if you prep a few things ahead)! The zucchini gets cooked down in the cooking process and mixes with all the other flavors and I tend to forget I'm eating a rather bland (on it's own) vegetable. The hearty mushrooms, salty Parmesan and zesty seasonings make this a refreshing but still filling dinner for the family to enjoy. I hope you enjoy this as well and that it, or some variation of it, can also be used as a staple to get you through some of those crazy busy days or nights!
So here you go, the recipe for my Italian Zoodles & Shrimp.
ITALIAN ZOODLES & SHRIMP!
Recipe Serves about 2 - 3 people (or 2 people and leftovers for lunch the next day)
3/4 pound raw shrimp
1/2 - 3/4 cup Italian dressing (whichever is your favorite!)
3 medium zucchini
1 tablespoon olive oil
2 cloves garlic, minced (I used a garlic press)
2 cups sliced white button mushrooms
1/4 teaspoon salt
3 tablespoons lemon juice
Zest from 1 medium lemon
1/4 cup grated Parmesan cheese + more for serving
1 tablespoon Italian Seasoning
Pour Italian dressing and shrimp into a sealable plastic baggie (like Ziplock). Seal and place in the refrigerator to marinate for about 2 hours or more.
Peel off the skin of each zucchini (use a vegetable peeler or a knife) and slice the ends off of each zucchini.
Using a hand-held spiralizer or one that attaches to a Kitchen-Aid (I used a mini hand-held that you can see in the pic here and it worked great), spiralize your zucchini into a large mixing bowl. This should make about 6 to 7 cups of "zoodles".
In a large skillet heat olive oil on medium heat.
Add minced garlic and saute in the olive oil about 3 minutes, making sure not to burn the garlic.
Add the marinated shrimp to the skillet (I had larger shrimp so had to cook them in two batches). Don't add the marinade to the skillet - only add the shrimp.
Cook the shrimp about 3 minutes per side (may vary depending on size of the shrimp). Remove shrimp from the skillet and set side, covered, while you prepare the zoodles. Leave any juices / spices in the pan.
In the same skillet where you just cooked the shrimp, add the mushrooms and cook about 5- 7 minutes until they start to soften.
Add the "zoodles" and cook for about 10 minutes until they start to soften. Add the lemon juice and lemon zest about halfway through cooking, sprinkle with salt and gently toss to incorporate all ingredients.
After the zoodles have softened, add the Parmesan cheese and Italian seasoning, toss to combine all ingredients and get all of those great flavors mixed together.
Add the shrimp to the skillet, toss and serve!
Zucchini - fiber; fluid; some vitamin C
Mushrooms - riboflavin, niacin, copper, vitamin D (varying levels depending on the mushroom);
Shrimp - protein; niacin; B12; iron; phosphorus; selenium
Garlic - an allium with a rich phytochemical composition that may help reduce atherosclerosis & the risk of stomach and colon cancer
Lemon - vitamin C