Garlic Butter Shrimp With Zucchini Pasta

Recipe: Garlic Butter Shrimp With Zucchini Pasta

INGREDIENTS

• 1 pound medium shrimp, peeled and deveined
• 4 - 5 medium sized zucchinis, peeled and stripped
• 10 - 12 cherry tomatoes, halved (can be substituted with other tomato, cubed) 
• 4 cloves garlic, grated
• 4 tablespoons unsalted butter 
• 1/2 cup water/stock 
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 1 teaspoon lemon zest 
• 1/4 cup Parmesan, shredded 
• 1 lemon wedge (optional)
• 1 tablespoon fresh parsley, chopped 

 

INSTRUCTIONS:

1. Cut zucchinis lengthwise into long thin strips resembling spaghetti or fettuccine. You may use Julienne peeler, vegetable spiralizer/slicer to achieve this look. 

2. Season shrimp with salt and pepper, set aside.

3. Melt butter in a saucepan over medium heat, lightly sauté grated garlic until fragrant. Be sure not to burn the garlic. 

4. Add shrimp, cook and stir occasionally for 2 minutes or until light pink (half cooked).

5. Add a little water or stock (I used seafood stock which I previously reserved from my seafood boil).

5. Add garlic powder, onion powder and lemon zest. Stir to mix well.

6. Stir in zucchini and tomatoes and bring to a boil.   Cook for about 2 minutes or until shrimp are just cooked and zucchini is softened.

7. Add Parmesan, squeeze some lemon juice in and garnished with parsley, if desired. Serve warm.