During Whole 30 I raved about the butternut squash noodles we made with red sauce but I have to say, the zoodles (or zucchini noodles) we had tonight blow that recipe out of the water! First of all, the texture of this vegetable is SPOT ON– the closest spaghetti substitute I’ve met so far. Another attribute? This tasty meal took all but 15 mins to prepare thanks in part to Whole Foods and Veggie Noolde Co!
S H R I M P A N D Z O O D L E S
Ingredients (serves 2)
1/2 Pound shrimp
4 Bacon strips (we used Pederson Farms)
2 1/ 2 Tablespoons ghee
1/2 Teaspoon red pepper flakes
1 Teaspoon garlic
1/4 Cup lemon juice
10- 12 Ounces zucchini noodles
1 1/ 2 Cup cherry tomatoes (we got lucky and heirloom cherry tomatoes at Trader Joes)
Salt and Pepper to taste
- Turn stove on high and cook 4 strips of bacon (turn this down to medium after the first minute or so). Remove the bacon and place on a plate with paper towels. Pour the bacon grease from the pan into a small cup.
- In a large pan, melt 2 1/2 tablespoons of ghee. Add 1 tablespoon of bacon grease from the bacon pan. Add 1 teaspoon of garlic and 1/2 teaspoon of red pepper flakes. Let this cook for 2 minutes.
- Add tomatoes and shrimp to the pan of ghee. Season with a pinch of salt and pepper and flip after 3 minutes.
- Add 1/4 cup lemon juice to pan. After 3 minutes, remove the shrimp and set aside in a bowl (this will prevent the shrimp from over cooking).
- Add spiralized zucchini noodles to the pan. Let this cook for 5 minutes on medium low. Then, add back in your shrimp, tossing all the ingredients for approximately 2 minutes so the flavors can unite.
- While the shrimp and noodles finish up, chop 2 sprigs of basil and crumble all 4 bacon strips. Plate your shrimp, tomatoes and zoodles adding any additional basil and bacon on top.