14 hours ago
Tuesday, June 7, 2016
What the heck is she talking about now?
I don't have any room left for another kitchen gadget, so I have resisted this spiralizer craze.
"Zoodles"? I hate the name alone.
HOWEVER, these zucchini noodles are a force to be reckoned with.
I can have my shrimp scampi on pretend linguini and wear my bikini too.
I did not buy a spiralizer until I tested out this zoodle craze, so I bought them already spiralized! $5.27 at my grocery store. :)
If you are cutting carbs and avoiding pasta, and really, what woman do I know over 40 who isn't? Then make these instead.
Husband didn't even notice this was not pasta. It was absolutely DELICIOUS.
I guess I see a spiralizer is in my future.
Shrimp "Zoodle" Scampi:
2 yellow squash
4 tbsp butter
1 lb. of shrimp, peeled and deveined (I leave the tails on)
a few shakes of hot pepper flakes
4 garlic cloves, chopped
1 pint of cherry or grape tomatoes, halved
juice of a lemon
1/4 cup + of white wine
kosher salt & pepper
handful of fresh basil, sliced into chiffonade
Use your spiralizer and make the zoodles (or buy them already spiralized like I did!). :) Season liberally with kosher salt & pepper and set aside.
In a large heavy skillet, heat the butter and cook the shrimp with the garlic and hot pepper flakes for 3 minutes.
Add in the tomatoes and "zoodles" (I still hate the word).
Add in the fresh lemon juice, then the white wine, all on high heat.
Cook this mixture for about 3 minutes, until the zucchini and squash are soft.
Using tongs, plate into bowls and top with basil chiffonade.
DELICIOUS and EASY!