Paleo Plan

Shrimp and Zucchini Pasta

Shrimp-and-zucchini-pasta

Makes 2 servings

Approximate prep time: 35 minutes

Approximate cooking time: 10 minutes

Ingredients

  • 4 medium zucchini, trimmed
  • 1 tsp. sea salt
  • 4 TB. olive oil
  • 6 medium white button mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 lb. fresh shrimp, peeled and de-veined
  • ¼ tsp. cayenne (optional)
  • 1 cup cherry or grape tomatoes, halved
  • Juice of ½ lemon
  • Freshly ground black pepper

Instructions

  • Using a vegetable peeler, peel zucchini lengthwise to create noodle-like ribbons. Alternatively, use a mandolin with a julienne plate, a julienne peeler or a vegetable spiralizer to make the “noodles.”
  • Place zucchini in a mesh strainer over a bowl or the sink. Sprinkle with sea salt, and toss with tongs (or use freshly washed hands) to make sure the salt covers the zucchini. Let zucchini sit for 20-25 minutes, occasionally tossing. Drain and discard any excess liquid.
  • When “noodles” are drained, heat a large skillet over medium-high heat. Add olive oil and wait 15 seconds.
  • Add mushrooms and garlic to the hot pan and sauté, stirring frequently for 3 to 5 minutes, or until the mushrooms have softened.
  • Meanwhile, toss shrimp with cayenne pepper (if desired). Add to the mushroom mixture in the hot pan, along with cherry tomatoes. Sauté, stirring frequently for 1 to 2 minutes, or until shrimp are bright pink.
  • Add zucchini and lemon juice and stir just to heat through. Remove from heat and serve immediately. Season with additional sea salt (if desired) and freshly ground black pepper.

5 Comments

  1. lushlife4u@yahoo.com

    We had this last night and it came out great. My husband — who normally doesn’t like shrimp like this. It was very flavorful. I cheated though and added Kerrygold Irish butter to it. I used the Veggetti to make the zucchini noodles.

  2. Jessica

    This was great! I just finished making it for my family and they ate it up so fast, they were even looking for more! The julienne zucchini made a great substitute for pasta, the texture was very close to pasta! It was very delicious, I just added some Old Bay (I know it’s not paleo) to the shrimp and my dad added some soy sauce to his plate. It tasted great even without soy sauce and was very filling. Great recipe!! I’m definitely going to make this again and share with friends.

  3. In truth, I can’t say that this recipe was excellent, but I didn’t hold to it exactly. Here are the modifications I made:

    -I used chicken instead of shrimp
    -Red pepper flakes instead of cayenne.

    I only used the chicken because I already had a breast in the fridge and needed to cook it.

    However, with all that in mind, that was an excellent dish! I’ve honestly never eaten that much zucchini in one sitting, mostly because I thought I wasn’t a big fan. Since this dish, I’d have to say I’m a big zucchini fan!

  4. Hubby doesn’t like spicy dishes. I added black pepper instead of the cayenne during cooking. I put cayenne on my portion after it was done. It was pretty much flavorless, though. Not a favorite. Probably won’t make it again.

  5. Jennifer H

    Husband loved it.

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