A few weeks ago I started my Take Shape For Life journey and at first I was struggling for interesting recipes to make for my “Lean and Green” meal. Now that I am about to be at the end of my 3rd week, I am way more comfortable with knowing what makes up one of those meals and actually becoming a little more adventurous with the foods I try. I have REALLY been craving pasta, but looking for a good alternative.
I saw a video on Facebook where they made a similar dish to the one I am sharing with you today, but I didn’t like some of the things they used so I altered it for myself and I am thrilled with how it turned out. This Shrimp and Zucchini “Pasta” is amazingly delicious and full of flavor. It will be a dish I make on repeat for years to come.
The only tools you will need that aren’t extremely common is a spiral vegetable slicer, which is easily picked up on Amazon or Target.
- 1 large or 2 small Zucchini squash
- 1 pound shrimp, peeled and deveined
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon garlic salt
- 1 teaspoon Italian Seasoning (dried basil, oregano, rosemary, marjoram, cilantro, thyme, savory and red pepper flakes)
- 2 tablespoons olive oil
- Preheat oven to 400°F/200°C.
- Using a spiral vegetable slicer, creating the noodles out of the zucchini.
- In a large bowl, mix the zucchini strips, shrimp, olive oil, and all dry ingredients.
- On a roasting tray, spread the mixture into one even layer and bake for 8 minutes.
I topped it with a little parmesan cheese and ate every single bite. I don’t think I have ever been this satisfied with a lean and green meal. The Shimp and Zucc “pasta” was hearty and delicious and I didn’t feel like I was missing out on real noodles at all. I love the crunchiness of the zucchini combined with the softness of the shrimp. If you try this recipe, let me know in the comments!
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