Zucchini noodles are the best way to enjoy a big ol’ bowl of pasta while getting a full serving of veggies, great for our low-carb and keto friends. Their mild flavour and tender texture make them a great dupe for regular pasta noodles. If you don’t have a spiralizer, you can pick up bags of frozen zucchini spirals at the grocery store and reheat in the microwave in Multipurpose Steamer. This versatile dish also works with tofu or cooked chicken instead of shrimp.
Serve with a bun with 2 tsp unsalted butter.
4 zucchini, cut into 3" long rounds
1 lb (450 g) peeled and deveined shrimp
1⁄2 cup grated Parmesan, optional
- Using a vegetable spiralizer, form zucchini into thin noodles. Set aside.
- Bring Marinara Sauce to a boil in a frying pan. Add shrimp and cook, stirring occasionally, for 5 minutes or until the shrimp has turned pink.
- Toss with zucchini spirals until well mixed, and the zucchini starts to soften
- Serve with a sprinkle of Parmesan and a drizzle of finishing sauce if desired.