Turn off the heat and add the chopped chives and parsley. Cook, stirring occasionally, until the zoodles are slightly softened but still have some bite, 5 to 7 minutes.Īdd the shrimp back into the pan and toss to combine. Next, add the zoodles and 1/2 teaspoon salt. Cook until the harsh alcohol smell burns off and the liquid is slightly reduced, about 2 minutes. Shrimp are also a good source of vitamin D and selenium, and even contain several energizing B vitamins. One ounce (4 large shrimp) has 30 calories, 6 grams of protein, and is low in fat. Pack these crustaceans a protein punch for very few calories. Deglaze the pan, scraping up any brown bits that have formed on the bottom of the pan. Then you can also ask yourself whether for losing weight 3: Shrimp. Cook, stirring, until the shallots are slightly soft and the garlic is fragrant, about 2 minutes.Īdd the white wine, lemon juice and remaining 1/2 teaspoon red pepper flakes. 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.

Once the butter melts, add the shallot and sliced garlic. Turn the heat down to medium-low and add the remaining 2 tablespoons butter and 2 tablespoons olive oil. Once the butter melts, add the shrimp and cook, stirring occasionally, until the shrimp is pink and cooked through, about 4 minutes. Heat a large high-sided skillet over medium-high heat. In a matter of minutes, the liquid will begin to drain from the zoodles and into the mixing basin. Afterwards, place the zoodles in a collander placed over a large mixing basin and set aside for 30 minutes. (It will take some time for the hummus to melt and cover the pasta.) Serve immediately. Cook until the entire dish is hot and well mixed. Thinly slice the remaining 3 cloves of garlic and set aside. To prepare your zoodles, just season them with a sprinkle of salt (kosher or not) and massage it into the strands to coat them completely. Spiralize your zucchini (see below for my spiralizer recommendation.) Place spriralized zucchini in a large frying pan or stir fry pan on medium high heat. Add hot sauce, chicken broth and juice from half a lemon.

In a large skillet heat the olive oil and cook the onion and garlic until soft.

Add the shrimp, lemon zest, 2 tablespoons of the olive oil, 1/2 teaspoon of the red pepper flakes and 1 teaspoon salt. Using a spiralizer or a grater, make the noodle strands. Grate 3 of the garlic cloves and add to a large bowl.

Shrimp and zoodles