Zucchini noodles in a garlicky pan sauce, topped off with seared shrimp and a sprinkle of fresh chives – sounds like dinner! This recipe features the zucchini noodles cooked right in the same sauce as the shrimp, so the noodles really get a big boost of flavor and they aren’t just hanging around in a big pile of blandness at the bottom of the bowl.
White wine adds a sophisticated touch to the sauce, but if you’re completely avoiding alcohol for any reason, it’s not necessary. If you do want to use the wine, try to get an actual bottle of wine, not cooking wine – cooking wine usually has a huge amount of salt added, so it can really throw off the seasoning.
This recipe uses spiral-cut zucchini noodles. The easiest way to get those long, thin spirals is to use a spiralizer or a mandolin. If you don’t have either, it would also be possible to adapt this recipe to use shorter zucchini shavings that you can get from an ordinary kitchen grater: the twirl-around-your-fork effect isn’t the same, but it tastes just as good.
Garlic Shrimp With Zucchini Noodles Recipe
Protein: 54g / %
Carbs: 13g / %
Fat: 5g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 lb. shrimp, shelled and deveined
- 2 medium zucchini, sliced into noodles
- 4 garlic cloves, minced
- 1/4 cup white wine (optional, leave out for AIP)
- 2 tbsp. fresh lemon juice
- 2 tbsp. fresh chives, minced
- 2 tbsp. cooking fat
- Sea salt and freshly ground black pepper
- Heat some cooking fat in a skillet over medium heat.
- Add the garlic and cook for 2 to 3 minutes.
- Add the shrimp. Cook until pink and cooked through, 2 to 4 minutes, and remove from the pan.
- Pour the wine and lemon juice and scrape up the bottom of the pan. Bring to a boil and let simmer until significantly reduced.
- Add the zucchini and cook for another 3 to 4 minutes.
- Return the shrimp to the pan, season to taste, and give everything a nice stir.
- Serve, sprinkled with fresh chives.