Shrimp Zucchini Pasta With Lemon & Garlic

🧂 Ingredients

• 2 small zucchini

  or 1 medium-large, spiralized or peeled into ribbons
• 2 large cloves of garlic

  sliced thinly
• 3 oz. shrimp

  prawns, peeled (100 g)
• ½ lemon

  zest and juice
• 2 tablespoons olive oil
• ⅓ cup grated Parmesan
• Salt and pepper

Instructions

• 1 Prep. Spiralize or peel the zucchini into noodles or ribbons to create our
  low-carb, gluten-free pasta alternative. Peel the prawns if needed. Zest 1/2 of
  the lemon and slice the garlic. Shave/grate Parmesan cheese. The dish comes
  together quickly, so have everything ready to go.
• 2 Saute. Heat a frying pan over medium heat. Once hot, add the olive oil, garlic
  and lemon zest and turn the heat down to low. Saute for about a minute until
  garlic starts to get fragrant. 
• 3 Add the shrimp. At this stage, add the prawns and turn the heat back to medium.
  Cook for a minute and a half, then stir through and cook for another minute. 
• 4 Finish with zucchini. Zucchini noodles don't need much cooking. Add the zucchini
  noodles to the pan, drizzle with the juice of 1/2 lemon and season with a good
  pinch of salt and pepper (about 1/4 teaspoon salt or so). Stir and heat through
  the garlic, lemon and shrimp olive oil until hot. Sprinkle with half of the
  Parmesan and stir through in the pan. 
• 5 Transfer to a plate or a bowl and top with the remaining cheese. You can drizzle
  a little more olive oil on top.

Nutrition Info