Zucchini Noodles with White Wine Shrimps
Low carbs, gluten-free, paleo are all very strict regimes to be on, which can make our diet quite boring if we don’t try to space things up a bit.
Recently I have been very much into making noodles out of zucchini or carrots or squash. They are so versatile and fit into so many different recipes as a replacement to real pasta!
The dish I am posting today is super simple, very healthy (as it brings veggies, good fats from the oil and lean proteins from the shrimps) and it takes less than 20 min to make.
Enjoy and happy Monday 🙂
Ingredients (serves 2):
- 2 large green zucchini
- 350 gr fresh peeled shrimps
- 2 cloves of garlic
- 2 tbsp extra virgin olive oil
- salt and pepper
- fresh mint
- 1/2 cup white wine
Grab some peeled shrimps, rinse them and path them dry.
In a skillet place oil and garlic, turn on to medium heat
add the shrimps, season with salt and pepper and cook for about 10 min
pour in the wine and let it evaporate on medium-high heat.
Meanwhile wash the zucchini
and shred them into noodles
Add them to the shrimps and stir on low heat for a few minutes. You want the zucchini to be slightly cooked but not smashed.
Add some fresh mint and plate it.