Wednesday, February 25, 2015

Zucchini Pasta with Shrimp on What's for Dinner Wednesday

My husband and I have been working together lately to get healthier, and one of the goals is lowering his cholesterol.  The doctor advised that we should eat more vegetable and whole wheat pasta to help.  I decided to try out a recipe using zucchini noodles and it was suprisingly good!  Albeit, a bit crunchier than regular pasta, you could probably peel off the skin to alleviate if that's your preference as well.

I started with purchasing a spiralizer for $9.99 with $5 coupon.  I was a little skeptical at first since this was such an affordable product, but my experience was very good.  I only wish the "thick" noodle slicer was a bit larger.

The rest of the ingredients I either had in my fridge or purchased at Aldi.  Total expense for purchased items: $1.99 for 3 cucumbers, $6.99 for 1 lb of jumbo shrimp, $1.99 box of garlic bread.  Under $10 for two - works for me!

Original recipe here

2 TBSP olive oil
1 lb jumbo shrimp, shelled (I used pre-cooked)
1 TBSP minced garlic
1/4 tsp red pepper flakes
1/4 cup seafood broth (I used in lieu of white wine, which I didn't have)
2 TBSP lemon juice
1 medium zucchini (original recipe called for 2, but made a way more noodles than I needed)

Heat olive oil over medium heat and add garlic and red pepper, stirring for 1 minute.  Add shrimp to pan and heat (or cook if you used uncooked shrimp) about 2 minutes.  Season with salt and pepper and transfer to plate, leaving any liquid in the pan.  Increase heat to medium high and add seafood broth and lemon juice.  Add zucchini noodles and cook for 5 minutes, stirring frequently.  Return shrimp to the pan and mix well.  Add salt and pepper and serve.  I added some garlic bread for a side.

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