One of our favorite things to make the past few years has been zucchini noodles. If you’re often on Pinterest or Instagram then you’ve certainly seen the craze of zucchini, squash or even carrot or sweet potato noodles that have been filling your newsfeed. Zucchini noodles are a fantastic alternative if you’re trying to avoid all the crabs or if you’re gluten free, plus you get all the benefits of eating vegetables. The only thing you really need to do to make the effect is purchase a spiralizer. It’s funny that zucchini noodles have become a think because I remember doing the same thing with beets and carrots way back in my restaurant days and no one thought twice about. However, you change the name of something and boom you can’t keep it on the shelf.. SUBSCRIBE for more great recipes: http://bit.ly/2zql9ha. MORE GREAT SEAFOOD RECIPES: Potato Crusted Salmon: http://bit.ly/2HS3fUf. Shrimp and Grits: http://bit.ly/2HOAE2d. Halibut Fish Tacos: http://bit.ly/2ldYifH. Tuna Poke Tostada: http://bit.ly/2ybM6W1. Clam Chowder: http://bit.ly/2t4Gzuk. Lobster Tortellini: http://bit.ly/2sYxm7L. Jambalaya Recipe: http://bit.ly/2lezN1U. Zucchini Noodles with Pesto and Shrimp Scampi Recipe. Prep Time 20 minutes. Cook Time 25 minutes. Total Time 45 minutes. Servings 6. Author Chef Billy Parisi. Ingredients: For the Pesto: 2 cups of packed fresh basil leaves. juice of 1 lemon. 1 tablespoon of toasted pine nuts. 2 tablespoons of grated parmesan cheese. 3 to 4 tablespoons of olive oil. Kosher salt and fresh cracked pepper to taste. For the Noodles and Shrimp: 2 tablespoons of olive oil. 1 pound of peeled and deveined 16/20 shrimp. 8 to 10 finely minced cloves of garlic. ½ cup of white wine. 1 stick of unsalted butter. 2 each spiralized zucchini and yellow squash. ¼ cup of julienne sun dried tomatoes. Kosher salt and fresh cracked pepper to taste. Instructions: 1. Pesto: Add the basil, lemon juice, pine nuts and parmesan to a food processor and pulse until roughly chopped.. 2. Next, slowly drizzle in olive oil while pulsing until emulsified.. 3. Season with salt and pepper and set aside in the refrigerator.. 4. Shrimp: In a large saute pan over medium high heat add in the olive oil and cook the shrimp for 2 to 3 minutes or until slightly pink. Next, add in the garlic and mix until lightly browned.. 5. Deglaze with the wine and cook until the liquid is reduced in half.. 6. Finish by stirring in the butter.. 7. Fold in the sprialized noodles and sun dried tomatoes and cook over low heat for 4 to 5 minutes or until the noodles are al dente, or slightly crunchy.. 8. Finish by seasoning with salt and pepper and tossing in ½ of the pesto. Reserve the remaining pesto for another cooking date.. 9. Serve the Zucchini Noodles with Pesto and Shrimp Scampi Recipe in a large bowl or on a plate.
In this video, I’m making Lemon Garlic Shrimp with Zucchini Noodles Pasta. This recipe is really quick and easy to make and it’s a healthy low carb meal. I started the Lemon Garlic Shrimp with Zucchini Noodles by prepping, cutting all of my veggies. I brought zucchini noodles that were already spiraled. If you have a spiralizer you can spiral your own zucchini noodles. One was just gifted to me so I’ll do another video on how to use a spiralizer.. Once all of the prep work was completed, It was time to start the Garlic Shrimp with Zucchini Noodles Pasta. I seasoned my shrimp first and let them sit. You can season your food the way you want. While the shrimp was marinating, I oiled my castor iron skillet, to let it heat up. Once heated, I cooked the shrimp first. This allows for more flavor once you cook your veggies. After those were done I took them out and set them aside. The Lemon Garlic Shrimp with Zucchini Noodles is almost done. Next I cooked the veggies, added the zucchini noodles, and let them cook down a little. Once the zucchini noodles have cooked down, I added my shrimp and tossed them on in, and finished off with some parmesan cheese.. Ingredients. Shrimp. Zucchini NoodlesI brought noodles that were already spiraled.. Cherry Tomatoes. Onion. 1 Fresh Lemon. 2 Garlic Cloves. 2 Red Peppers. Parmesan Cheeseor your favorite cheese. Salt. Onion Powder. Garlic Powder. Old Bay. Basil. Follow me on Social @eatlikemevon. My Recipes: http://www.vonwatts.com/eat-like-me/. Don’t forget to like, comment, share, and subscribe.. Thanks for watching!
PRINT RECIPE: http://damndelicious.net/2015/01/24/zucchini-shrimp-scampi/print/. Zucchini Shrimp Scampi Traditional shrimp scampi made into a low-carb dish with zucchini noodles. It’s unbelievably easy, quick & healthy! 214.3 calories.. INGREDIENTS: 2 tablespoons unsalted butter. 1 pound medium shrimp, peeled and deveined. 3 cloves garlic, minced. 1/2 teaspoon red pepper flakes, or more, to taste. 1/4 cup chicken stock. Juice of 1 lemon. Kosher salt and freshly ground black pepper, to taste. 1 1/2 pounds (4 medium-sized) zucchini, spiralized. 2 tablespoons freshly grated Parmesan. 2 tablespoons chopped fresh parsley leaves. DIRECTIONS: 1. Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.. 2. Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.. 3. Serve immediately, garnished with Parmesan and parsley, if desired.
Zoodle Shrimp Scampi! Basically the best tasting food ever. This is the spiralizer I use: http://amzn.to/1RH3PSu #aff. Zucchini noodles are healthy and gluten free, add in fresh seafood, herbs, spices, and you have the tastiest dinner ever.. If you like this video, give it a thumbs up, or leave a comment! And be sure to head to http://www.eazypeazymealz.com/zoodle-shrimp-scampi/ to see the full recipe!. Catch my 140 character thoughts on Twitter: @ezpzmealz. Get an inside look on Instagram: http://instagram.com/ezpzmealz. I’m always pinning mouthwatering things: http://www.pinterest.com/Rachael_Yerkes. See what I am cooking on Facebook: http://www.facebook.com/EazyPeazyMealz
I am all about finding an alternative to my favorite fattening dishes. I absolutely love Pasta. Who doesn’t right? Today I am getting down on some Zucchini Shrimp Scampi. You can eat 3 bowls of this and feel guilt free. Its Quick, Easy & Healthy. Just like I like it.. Last Week’s Video. https://www.youtube.com/watch?v=TFApe…. Don’t Forget To Subscribexoxo RaqC. Video Edit: Elixx Escalante. http://Youtube.com/JoseElias207. https://Instagram.com/ElixxEscalante. Follow Me on My Social Networks: http://www.Twitter.com/RaqCsWorld. http://www.Facebook.com/RaqCOnline. http://www.Instagram.com/RaqCsWorld. Snapchat: RadioRaqC
Shrimp scampi with zucchini noodles is a delicious recipe that you can put together on a busy night in under 30 minutes! The zucchini noodles, also known as zoodles, are a healthy alternative to pasta which means you can enjoy this dish guilt free! Join Eric from Simply Elegant Home Cooking as he walks through this recipe and breaks it down into simple steps.. Ingredients: -3 medium zucchini. -1 pound wild shrimp. -2 tablespoons extra virgin olive oil. -2 tablespoons butter. -1/2 lemon. -3 garlic cloves. -1 shallot. -1 large handful fresh Italian parsley. -1/3 cup Italian white wine. -1/4 teaspoon crushed red pepper flakes. -salt and pepper to taste. Directions: -Prep all ingredients before you begin cooking by peeling and removing the vein from the shrimp, crushing the garlic, and mincing the shallot and parsley.. -If you did not buy your zucchini noodles pre-cut, use your Spiralizer or other tool to cut them into noodle shapes.. -Pat the shrimp dry and season generously with salt and pepper. In a large pan, preheat on medium high and then add a small amount of olive oil along with the shrimp. Sear the shrimp for 1 minute on each side.. -After both sides of the shrimp are seared, remove them from the pan, turn the heat down to medium low, and then add a little more of the cold olive oil which will bring down the temperature in the pan. Add in the shallot and garlic. Cook for about 1 minute, stirring constantly and taking care not to burn.. -After 1 minute, add in the crushed red pepper flakes and continue to stir.. -After 30 seconds, deglaze the pan by adding in the Italian white wine. Turn the heat back up to medium high and bring to a boil, stirring occasionally. Cook until the liquid reduces significantly in volume.. -Reduce the heat to medium and juice the half lemon into the sauce, then add in the butter. Stir the scampi sauce until the butter is almost completely melted.. -Once butter has almost disappeared into the sauce, add in the zucchini noodles. Stir them around well to incorporate. Add more salt and pepper if you desire. Cook for about 3 minutes.. -Add back in the shrimp and stir to incorporate everything. Turn off the heat.. -With the heat off, add in the Italian parsley and stir the shrimp scampi with zucchini noodles until thoroughly mixed.. -Serve and enjoy!
One of our favorite things to make the past few years has been zucchini noodles. If you’re often on Pinterest or Instagram then you’ve certainly seen the craze of zucchini, squash or even carrot or sweet potato noodles that have been filling your newsfeed. Zucchini noodles are a fantastic alternative if you’re trying to avoid all the crabs or if you’re gluten free, plus you get all the benefits of eating vegetables. The only thing you really need to do to make the effect is purchase a spiralizer. It’s funny that zucchini noodles have become a think because I remember doing the same thing with beets and carrots way back in my restaurant days and no one thought twice about. However, you change the name of something and boom you can’t keep it on the shelf.. SUBSCRIBE for more great recipes: http://bit.ly/2zql9ha. MORE GREAT SEAFOOD RECIPES: Potato Crusted Salmon: http://bit.ly/2HS3fUf. Shrimp and Grits: http://bit.ly/2HOAE2d. Halibut Fish Tacos: http://bit.ly/2ldYifH. Tuna Poke Tostada: http://bit.ly/2ybM6W1. Clam Chowder: http://bit.ly/2t4Gzuk. Lobster Tortellini: http://bit.ly/2sYxm7L. Jambalaya Recipe: http://bit.ly/2lezN1U. Zucchini Noodles with Pesto and Shrimp Scampi Recipe. Prep Time 20 minutes. Cook Time 25 minutes. Total Time 45 minutes. Servings 6. Author Chef Billy Parisi. Ingredients: For the Pesto: 2 cups of packed fresh basil leaves. juice of 1 lemon. 1 tablespoon of toasted pine nuts. 2 tablespoons of grated parmesan cheese. 3 to 4 tablespoons of olive oil. Kosher salt and fresh cracked pepper to taste. For the Noodles and Shrimp: 2 tablespoons of olive oil. 1 pound of peeled and deveined 16/20 shrimp. 8 to 10 finely minced cloves of garlic. ½ cup of white wine. 1 stick of unsalted butter. 2 each spiralized zucchini and yellow squash. ¼ cup of julienne sun dried tomatoes. Kosher salt and fresh cracked pepper to taste. Instructions: 1. Pesto: Add the basil, lemon juice, pine nuts and parmesan to a food processor and pulse until roughly chopped.. 2. Next, slowly drizzle in olive oil while pulsing until emulsified.. 3. Season with salt and pepper and set aside in the refrigerator.. 4. Shrimp: In a large saute pan over medium high heat add in the olive oil and cook the shrimp for 2 to 3 minutes or until slightly pink. Next, add in the garlic and mix until lightly browned.. 5. Deglaze with the wine and cook until the liquid is reduced in half.. 6. Finish by stirring in the butter.. 7. Fold in the sprialized noodles and sun dried tomatoes and cook over low heat for 4 to 5 minutes or until the noodles are al dente, or slightly crunchy.. 8. Finish by seasoning with salt and pepper and tossing in ½ of the pesto. Reserve the remaining pesto for another cooking date.. 9. Serve the Zucchini Noodles with Pesto and Shrimp Scampi Recipe in a large bowl or on a plate.
In this video, I’m making Lemon Garlic Shrimp with Zucchini Noodles Pasta. This recipe is really quick and easy to make and it’s a healthy low carb meal. I started the Lemon Garlic Shrimp with Zucchini Noodles by prepping, cutting all of my veggies. I brought zucchini noodles that were already spiraled. If you have a spiralizer you can spiral your own zucchini noodles. One was just gifted to me so I’ll do another video on how to use a spiralizer.. Once all of the prep work was completed, It was time to start the Garlic Shrimp with Zucchini Noodles Pasta. I seasoned my shrimp first and let them sit. You can season your food the way you want. While the shrimp was marinating, I oiled my castor iron skillet, to let it heat up. Once heated, I cooked the shrimp first. This allows for more flavor once you cook your veggies. After those were done I took them out and set them aside. The Lemon Garlic Shrimp with Zucchini Noodles is almost done. Next I cooked the veggies, added the zucchini noodles, and let them cook down a little. Once the zucchini noodles have cooked down, I added my shrimp and tossed them on in, and finished off with some parmesan cheese.. Ingredients. Shrimp. Zucchini NoodlesI brought noodles that were already spiraled.. Cherry Tomatoes. Onion. 1 Fresh Lemon. 2 Garlic Cloves. 2 Red Peppers. Parmesan Cheeseor your favorite cheese. Salt. Onion Powder. Garlic Powder. Old Bay. Basil. Follow me on Social @eatlikemevon. My Recipes: http://www.vonwatts.com/eat-like-me/. Don’t forget to like, comment, share, and subscribe.. Thanks for watching!
PRINT RECIPE: http://damndelicious.net/2015/01/24/zucchini-shrimp-scampi/print/. Zucchini Shrimp Scampi Traditional shrimp scampi made into a low-carb dish with zucchini noodles. It’s unbelievably easy, quick & healthy! 214.3 calories.. INGREDIENTS: 2 tablespoons unsalted butter. 1 pound medium shrimp, peeled and deveined. 3 cloves garlic, minced. 1/2 teaspoon red pepper flakes, or more, to taste. 1/4 cup chicken stock. Juice of 1 lemon. Kosher salt and freshly ground black pepper, to taste. 1 1/2 pounds (4 medium-sized) zucchini, spiralized. 2 tablespoons freshly grated Parmesan. 2 tablespoons chopped fresh parsley leaves. DIRECTIONS: 1. Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.. 2. Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.. 3. Serve immediately, garnished with Parmesan and parsley, if desired.
Zoodle Shrimp Scampi! Basically the best tasting food ever. This is the spiralizer I use: http://amzn.to/1RH3PSu #aff. Zucchini noodles are healthy and gluten free, add in fresh seafood, herbs, spices, and you have the tastiest dinner ever.. If you like this video, give it a thumbs up, or leave a comment! And be sure to head to http://www.eazypeazymealz.com/zoodle-shrimp-scampi/ to see the full recipe!. Catch my 140 character thoughts on Twitter: @ezpzmealz. Get an inside look on Instagram: http://instagram.com/ezpzmealz. I’m always pinning mouthwatering things: http://www.pinterest.com/Rachael_Yerkes. See what I am cooking on Facebook: http://www.facebook.com/EazyPeazyMealz
I am all about finding an alternative to my favorite fattening dishes. I absolutely love Pasta. Who doesn’t right? Today I am getting down on some Zucchini Shrimp Scampi. You can eat 3 bowls of this and feel guilt free. Its Quick, Easy & Healthy. Just like I like it.. Last Week’s Video. https://www.youtube.com/watch?v=TFApe…. Don’t Forget To Subscribexoxo RaqC. Video Edit: Elixx Escalante. http://Youtube.com/JoseElias207. https://Instagram.com/ElixxEscalante. Follow Me on My Social Networks: http://www.Twitter.com/RaqCsWorld. http://www.Facebook.com/RaqCOnline. http://www.Instagram.com/RaqCsWorld. Snapchat: RadioRaqC
Shrimp scampi with zucchini noodles is a delicious recipe that you can put together on a busy night in under 30 minutes! The zucchini noodles, also known as zoodles, are a healthy alternative to pasta which means you can enjoy this dish guilt free! Join Eric from Simply Elegant Home Cooking as he walks through this recipe and breaks it down into simple steps.. Ingredients: -3 medium zucchini. -1 pound wild shrimp. -2 tablespoons extra virgin olive oil. -2 tablespoons butter. -1/2 lemon. -3 garlic cloves. -1 shallot. -1 large handful fresh Italian parsley. -1/3 cup Italian white wine. -1/4 teaspoon crushed red pepper flakes. -salt and pepper to taste. Directions: -Prep all ingredients before you begin cooking by peeling and removing the vein from the shrimp, crushing the garlic, and mincing the shallot and parsley.. -If you did not buy your zucchini noodles pre-cut, use your Spiralizer or other tool to cut them into noodle shapes.. -Pat the shrimp dry and season generously with salt and pepper. In a large pan, preheat on medium high and then add a small amount of olive oil along with the shrimp. Sear the shrimp for 1 minute on each side.. -After both sides of the shrimp are seared, remove them from the pan, turn the heat down to medium low, and then add a little more of the cold olive oil which will bring down the temperature in the pan. Add in the shallot and garlic. Cook for about 1 minute, stirring constantly and taking care not to burn.. -After 1 minute, add in the crushed red pepper flakes and continue to stir.. -After 30 seconds, deglaze the pan by adding in the Italian white wine. Turn the heat back up to medium high and bring to a boil, stirring occasionally. Cook until the liquid reduces significantly in volume.. -Reduce the heat to medium and juice the half lemon into the sauce, then add in the butter. Stir the scampi sauce until the butter is almost completely melted.. -Once butter has almost disappeared into the sauce, add in the zucchini noodles. Stir them around well to incorporate. Add more salt and pepper if you desire. Cook for about 3 minutes.. -Add back in the shrimp and stir to incorporate everything. Turn off the heat.. -With the heat off, add in the Italian parsley and stir the shrimp scampi with zucchini noodles until thoroughly mixed.. -Serve and enjoy!
Ingredients: 2 tablespoons unsalted butter 1 pound medium shrimp, peeled and deveined 3 cloves garlic, minced 1/2 teaspoon red pepper flakes, or more, to taste 1/4 cup chicken stock Juice of 1 lemon Kosher salt and freshly ground black pepper, to taste 1 1/2 pounds (4 medium-sized) zucchini. 2 tablespoons olive oil. 1 shallot, minced. 2 cloves garlic, minced. ½ cup white wine. ½ lemon, juiced.
1 pound large shrimp, peeled and deveined. 1 pinch salt and ground black pepper to taste. 2 tablespoons chopped fresh parsley, or to taste. 2 tablespoons grated Parmesan cheese, or to taste.
Stir 1/2 cup butter and lemon juice with the shrimp mixture; cook until the butter melts completely, 1 to 2 minutes. Season the mixture with salt and pepper. Add the zucchini and cook until tender, about 5 minutes more.
Top with Parmesan cheese. Rotate the zucchini constantly, grating all sides, until you reach the seeds in the center. Heat the oil over medium-high heat in a large, nonstick skillet. Add the shrimp in and season with the salt, black pepper, red pepper, and garlic.
Sauté the shrimp, until they evenly begin to show a pink color, about 3 minutes. Zucchini noodles with shrimp in light scampi sauce with roasted zucchini, Roma tomato and topped with parmesan, parsley and lemon. Order Now. To skillet, add zucchini, garlic, and butter.
Cook 3 minutes. Add white wine and salt; cook 2 minutes, stirring and scraping. Toss vegetables with shrimp linguine, pasta cooking water, lemon peel. Once hot add the SeaPak Shrimp Scampi to the pan.
Saute 5 minutes occasionally tossing. After five minutes add the spiralized vegetables and Alfredo sauce to the pan. Toss the vegetables, shrimp and Alfredo sauce for 4 or 5 minutes to completely cook the shrimp. Add the shrimp, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring frequently, until the shrimp start to turn pink on the outside but are still. The added veggies and low carbs in zucchini shrimp scampi are just added bonuses.
What Is Shrimp Scampi? Shrimp scampi is an Italian-American pasta. In a 10-in. ovenproof skillet, saute garlic in butter and oil until fragrant.
Add the shrimp, lemon juice, pepper and oregano; cook and stir until shrimp turn pink.
List of related literature:
Combine the olive oil, garlic, crushed red pepper flakes, lime zest and juice in a bowl and toss in shrimp.
Add the olive oil, hot sauce, bay leaf, garlic, lemon juice, minced parsley, minced chives, tarragon, chervil, pepper, and Worcestershire, bring to a simmer over medium heat, and add the shrimp.
Place the sticks of butter on top of the shrimp, and sprinkle on the black pepper in a thick layer, l/& inch to % inch deep, covering the whole top surface.
Add the melon to the shrimps together with the salt, oil, pepper, lemon juice, walnut pieces, and lastly the arugula leaves.
from Brunetti’s Cookbook by Roberta Pianaro, Donna Leon Grove Atlantic, 2010
We started by adding the shrimp to a cold courtbouillon (an aromatic mixture of water, lemon juice, parsley, sugar, salt, and peppercorns), then heated the liquid to just a near simmer.
I can’t wait to try this tonight! I’m currently trying to cut out starches and carbohydrates, so the zucchini makes me feel like I’m really eating the pasta! Thanx a ton!
I have been using Shirataki noodles (tofu noodles). They come is spaghetti and flat noodles. I just rinse and boil them for 2 minutes and add to the recipe above. I like them better than Zoodles. Very very low carbs and calories.
I have been using Shirataki noodles (tofu noodles). They come is spaghetti and flat noodles. I just rinse and boil them for 2 minutes and add to the recipe above. I like them better than Zoodles. Very very low carbs and calories.
Hello! I just discovered your channel. And I’m having so much fun binging on them! Thank you for producing such good content and in such an enjoyable way.
I like to saute my zoodles in a really hot pan with oil for about 30 seconds. I add mince garlic and I keep the noodles moving so they won’t burn or get soggy, I then add salt and pepper and serve!
Enjoyed your video. I did not see the link for the zoodler. I have an OXO spiralizer table top that I like, but I am curious about something simple when just doing one vegtable. Have you stopped using the zoodler and so there is no link now? Thank you for great video. Write a cookbook because your recipes are great.
looks amazing! what is the purpose of leaving the shrimp tails on? I think its the most annoying thing to put my hands in my food to take out something that’s inedible. Whyyyy
I just watched another video which showed a lady who put her zoodles in a colander and sprinkled salt on them to dry them out and then towel dried them so they would not be so wet. They looked fantastic! Your video was great as well!!’
Zoodles are much better than noodles. Pasta is pure carbs and is terrible for our health as it turns into sugar and really creates terrible gut bacteria. Zoodles get the job done.
Zoodles are much better than noodles. Pasta is pure carbs and is terrible for our health as it turns into sugar and really creates terrible gut bacteria. Zoodles get the job done.
Hi! Thanks for this wonderful recipe! I do suggest pushing with the handle underneath the crank instead of holding it near the blade and pushing while using the crank. You may break it doing that.
I just made this! But instead I cooked the zoodles and cooked the shrimp after making the sauce. Oh my goodness… this is sooo deliciousssss! Thank you!
My stomach is over here like “I’m ready “ but question does the Zucchini noodles come like that? And did u put any oil in the skillet before you did the shrimp or did it cook from the lemon juice?
I can’t wait to try this tonight! I’m currently trying to cut out starches and carbohydrates, so the zucchini makes me feel like I’m really eating the pasta! Thanx a ton!
I have been using Shirataki noodles (tofu noodles). They come is spaghetti and flat noodles. I just rinse and boil them for 2 minutes and add to the recipe above. I like them better than Zoodles. Very very low carbs and calories.
I have been using Shirataki noodles (tofu noodles). They come is spaghetti and flat noodles. I just rinse and boil them for 2 minutes and add to the recipe above. I like them better than Zoodles. Very very low carbs and calories.
Hello! I just discovered your channel. And I’m having so much fun binging on them! Thank you for producing such good content and in such an enjoyable way.
I like to saute my zoodles in a really hot pan with oil for about 30 seconds. I add mince garlic and I keep the noodles moving so they won’t burn or get soggy, I then add salt and pepper and serve!
Enjoyed your video. I did not see the link for the zoodler. I have an OXO spiralizer table top that I like, but I am curious about something simple when just doing one vegtable. Have you stopped using the zoodler and so there is no link now? Thank you for great video. Write a cookbook because your recipes are great.
looks amazing! what is the purpose of leaving the shrimp tails on? I think its the most annoying thing to put my hands in my food to take out something that’s inedible. Whyyyy
I just watched another video which showed a lady who put her zoodles in a colander and sprinkled salt on them to dry them out and then towel dried them so they would not be so wet. They looked fantastic! Your video was great as well!!’
Zoodles are much better than noodles. Pasta is pure carbs and is terrible for our health as it turns into sugar and really creates terrible gut bacteria. Zoodles get the job done.
Marinating with a bit corn starch makes it extra tender and a tad crispy on the edges! Same with using it to marinate chicken before you sautée
Zoodles are much better than noodles. Pasta is pure carbs and is terrible for our health as it turns into sugar and really creates terrible gut bacteria. Zoodles get the job done.
Hi! Thanks for this wonderful recipe! I do suggest pushing with the handle underneath the crank instead of holding it near the blade and pushing while using the crank. You may break it doing that.
Is the wine taste a strong flavour? I really don’t like the taste of white wine so I may have to try it with chicken broth as you suggested.
I just made this! But instead I cooked the zoodles and cooked the shrimp after making the sauce. Oh my goodness… this is sooo deliciousssss! Thank you!
My stomach is over here like “I’m ready “ but question does the Zucchini noodles come like that? And did u put any oil in the skillet before you did the shrimp or did it cook from the lemon juice?
Marinating with a bit corn starch makes it extra tender and a tad crispy on the edges! Same with using it to marinate chicken before you sautée