Shrimp with Zoodles

This recipe for Shrimp with Zoodles may be my favorite dinner for any day of the week, but particularly on weeknights.  From start to finish, it takes about 12-15 minutes total to prep and cook.  Not to mention it’s incredibly healthy and quite tasty too.  And there are only 7 ingredients (plus some salt and pepper).

I recently discovered “zoodles” — thinly sliced zucchini that look like linguini — and I just can’t get enough of them.  This is partly because I have been trying my best to stick to a low carb diet with healthy proteins and lots of veggies.  It seems that the winter months were not kind to me, and I managed to pack on some unnecessary lbs.  Thankfully, I have managed to get off the road to obesity and most of those unwanted lbs are now gone thanks to meals like this one.  But it was not easy!  And I still have some work to do.  SIGH.

I understand that you can buy a contraption know as a spiralizer and make these zucchini noodles yourself.  And I am sure within the year, I will have this handy gadget to add to the my mass collection of crazy kitchen tools.  But given the little amount of time I have had in the kitchen lately and the lack of energy I have had for cooking (read: too many long, long hours as a lawyer), I have just been paying up to buy them already spiralized from Whole Foods.  I likewise buy my shrimp already peeled and deveined.  I realize that I could be saving my family some money by doing this all myself, but time is money.  I’ll pay the extra to spend a little more time around the table with my kids, who did actually try this dish.

One additional thing.  This main is just superb when you use herbs from your garden like fresh basil and parsley and throw them in at the last minute.  It takes this very simple dish up a notch with little to not effort.

Shrimp with Zoodles
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tsp olive oil plus 2 tsp olive oil
  • 2 large garlic cloves, chopped
  • 1 tsp aleppo pepper
  • 4 cups Zucchini noodles ("Zoodles")
  • 1 lb shrimp
  • 2 tbsp parmesan
  • 1 tbsp fresh basil and/or parsley
  • Salt and pepper to taste
  1. Heat 2 tsp olive oil over medium high heat in large skillet.
  2. Add garlic and aleppo pepper flakes and cook 2-3 minutes until garlic begins to brown and pepper is fragrant.
  3. Add shrimp to skillet and saute for 3-4 minutes until shrimp turns from clear to pink. Remove shrimp from skillet and set aside.
  4. Add remaining 2 tsp of oil and zoodles to the skillet and saute until the zucchini begins to soften -- about 2-3 minutes.
  5. Return shrimp to skillet and combine with zoodles, along with parmesan and basil and/or parsley.
  6. Salt and pepper to taste




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