Quick, easy and healthy shrimp dinner made with zoodles instead of pasta.
Cut zucchini into noodle shapes using a spiralizing device.
This was fabulous! Here are some tips to make the most out of this meal: 1) I used 2 green and 2 yellow squash. I did this for flavor, nutrition and color. In my opinion, using only 2 will not be enough. 2) I cooked the garlic and onions alone first for 5 min on medium-low to enhance the garlic flavor and the onions would be soft. 3) I then added the zoodles and cooked for only 2 min. Squash has a high water content and cooking for 5 min. will make them sweat and get mushy. I really just wanted to blend the flavor together because I knew they would be added back to pan later with the shrimp. 4) Off to the side, i marinated the shrimp in the garlic, lemon, salt, crushed pepper and a little EVOO in advance while I prepped and cooked everything else (like 15-20 min). I think this makes a world of a difference rather than seasoning straight in the pan. Hubby and I licked our plates clean! Also an alternative for those who don't have a spiralizer is to use a julienne peeler. It's more time consuming, yet it's something most of us have handy so you don't have to run to the store and buy another gadget.
Read MoreI found this recipe very bland and tasteless. Would not make again.
Read MoreThis was fabulous! Here are some tips to make the most out of this meal: 1) I used 2 green and 2 yellow squash. I did this for flavor, nutrition and color. In my opinion, using only 2 will not be enough. 2) I cooked the garlic and onions alone first for 5 min on medium-low to enhance the garlic flavor and the onions would be soft. 3) I then added the zoodles and cooked for only 2 min. Squash has a high water content and cooking for 5 min. will make them sweat and get mushy. I really just wanted to blend the flavor together because I knew they would be added back to pan later with the shrimp. 4) Off to the side, i marinated the shrimp in the garlic, lemon, salt, crushed pepper and a little EVOO in advance while I prepped and cooked everything else (like 15-20 min). I think this makes a world of a difference rather than seasoning straight in the pan. Hubby and I licked our plates clean! Also an alternative for those who don't have a spiralizer is to use a julienne peeler. It's more time consuming, yet it's something most of us have handy so you don't have to run to the store and buy another gadget.
Used my spiralizer for the first time on this recipe. Everyone loved it! Added a touch of parmesian on my dish just to try it, tasted great. On another section of the dish I tried a light sprinkle of Old Bay. Brings a whole new meaning to the dish. Just tryng different things since I'm starting a whole new adventure in cooking.
This recipe appeared in my inbox today and I had almost all of the ingredients. Stopped off at Bed Bath and Beyond to pick up a spiral veggie cutter. I reduced the red pepper in half and the black pepper as well, it can always be added to taste later. It still had a little too much heat. I would suggest using a whole bag of fresh spinach as it wilts to practically nothing. I also used cooked shrimp and reduced the cooking time accordingly. I even used a yellow squash I had on hand. It was my first dish made with zucchini noodles and a big hit. This could be a weekly dish, it was so good. I am going to try it with cubed chicken breast and like others mentioned, some asparagus. We are trying to cut some carbs, having zucchini noodles is an easy way to go.
Made this for dinner tonight. Absolutely delicious. I did omit the red pepper flakes, as no one likes them here. Did add some Old Bay seasoning. Adult child living at home who does not like shrimp--loved it. Brought some to my mother in law next door, she said it deserved a gold medal! Then got a call from my sister in law, who wanted the recipe (she had a taste of what i gave my MIL). Hubby love it too! will be making a lot with the warm weather coming. Thank you bgardiner2
I love how the noodles have their own flavors added separate from the shrimp. This turned out SO GREAT!! Added some chopped asparagus too, so many green things on my plate lol! Delicious :)
So easy and very good. I made ½ with the shrimp and ½ with a piece of salmon (for the boy). The 2 of us ate it all! Had to use my apple corer since I don't have a spiralizer, so the zoodles were not quite perfect. But it was a healthy, easy meal and full of flavor.
Great! My first recipe after getting a veggie spiralizer this week. I spiralized the onion too which made it twirl nicely with the zucchini. Four star as I want to play with this and add something more to kick up to 5-star perfection. Maybe some herbs. Will happily make again.
This was so good. My husband is not a pasta fan but he really liked the Zoodles. Score one for me! I took the hint from one of the reviewers and sautéed the shrimp and spinach part first. When I cooked the zoodles, I left out the water. The zoodles cooked out enough water anyway. When I put the shrimp and spinach back into the pan with the zoodles I drained the juice off but then I tasted it and oh my it was so good I put it in the mixture. Next time I will be sure to have some hot crusty bread to sop up all that goodness. This is a keeper!
I frequently have zoodles or sauteed spinach but never both together, and it was a good combo. I had it as a one-bowl dinner, using a small zucchini and a half a 6-oz bag of spinach. I sauteed the zoodles for only 2-3 min (from experience, mine get mushy cooking longer); they cooked more when I added the spinach for another few min. The shrimp (mine were thawed/cooked) was a different addition. I went very light on the pepper flakes because I knew the amount stated would have been too much for me. I enjoyed this.
Made this when I used my Zoodle maker for the first time. It was a little spicy for my wife and I will probably use a little less pepper flakes next time but if you like it spicy this recipe is great.
This was delicious! Yummy. I only had one small zucchini and a half lb of shrimp so I changed the servings to 2 and supplemented using super greens pasta. I just chopped the zucchini but next time I want to make the zoodles. It was the perfect amount for my husband and I. I can't wait to make this next time we have company!!
Excellent! My husband and I both give this dish two thumbs up! We will definitely be cooking this dish again. I didn't have red pepper flakes, so I used a bit of cayenne. I liked another reviewer's idea of using Old Bay and might try that the next time.
Excellent! My husband said please make again!! I would add a little more zoodles and spinach. The two of us easily ate the whole thing!
I'd add more spinach, just because we all love spinach. It was outstanding. I loved the noodles.
Made this for the second time. This time I added some roasted tomatoes and threw in some leftover frozen peas I had in the frig. I used four medium sized zucchini vs just two. Sauteed the onions and garlic till soft then added the zucchini spirals and tossed only for a few minutes to heat through. Removed to a bowl. Then sauteed the garlic and shrimp with the red pepper flakes, added about 10 oz of baby spinach and when the spinach wilted I added the zucchini. Tossed and served in big bowls topped with shredded parm cheese. Soooo yummy! Its also great for leftovers.
I made this yesterday for dinner and it was a HUUUGGGE success in my household. I followed the recipe verbatim, especially since I had all the ingredients except for the spinach. Wife and I were thinking of other ways to create this meal utilizing salmon or scallops, or chicken. Excellent recipe and it doesn't take long to prepare!
My husband and I really liked this. I precooked the shrimp in Old Bay seasoning because they were large and I had to peel them after being cooked. I didn't have just spinach, but used instead a 50/50 mix of spinach and spring salad, that you buy in the store. It worked really well and didn't overpower the dish. If you think using salad is unusual, it isn't. British have a wilted greens salad. Topped this dish with a bit of grated Pecorino/Romano cheese, sans the pepper bits.
This was great! Used pre-zoodled zucchini from the store (2 packages). I didn't change anything except I used a smaller amount of pepper flakes. The cooked zucchini put off quite a bit of liquid and I could have been more diligent to squeeze more of that out before adding back to the shrimp to make it a little less sloppy; but got raving reviews regardless. Will make again!
I'm on Weight Watchers and this is an excellent recipe! I added some asparagus and a little white wine!
I almost shouldn't review this, because I made a number of changes -- however, this turned out so well, and I think it is a versatile base, so here is my review including what I did differently. I made my zoodles and placed them in a paper-towel lined bowl in the refrigerator for about 20 minutes to help dry them out. I sauteed a shallot (didn't have any onion on hand) and garlic in oil and butter until just starting to turn golden, then added the zoodles and quickly stirred to coat them. I covered the pan and cooked them for maybe 2 minutes. I then transferred them to a bowl and covered them to keep warm. In the same pan, I added a package of chopped tempeh (in place of shrimp, don't judge - I like it and it's nutritious) and another glug of oil. Cooked and stirred to brown them up. I added finely chopped kale in place of spinach (what I had on hand) and a splash of rose wine to deglaze the bottom on the pan. I added the lemon juice, salt, pepper, some garlic powder (because I did not want to chop additional fresh garlic and there was plenty in the zoodles already), and an unmeasured amount of red pepper flakes (prolly not enough, since I added more at the table). Cooked and stirred until kale looked done. Now, here's the part I recommend. Instead of stirring the perfectly cooked zoodles (meaning perfectly undercooked and NOT limp an soggy) into the HOT kale mixture, I plated the zoodles and topped with the kale. Served with shaved parmesan and red pepper at the table. Wow.
LOVE how healthy and delicious this is!! I made it exactly as the recipe is written with the exception of having bought the zoodles already made in the produce section of Publix! Yay Publix!! It also had about a dozen cherry tomatoes that came with it. Nice color touch. I will make this again, and again, and again!
I added some cayenne to kick it up a notch!!! Super yummy recipe. Also very easy to cut and make for 1.
Simply yummy. I reduced this recipe because there is only my husband and I. So sorry I did. Next time it will be for the full recipe, because we were looking for more. I did not change anything in the recipe. Can't wait to make it again and would not hesitate to make it for family and friends. This one was a winner and a keeper. . Thanks to whoever submitted this one.
This worked perfectly for our low carb diet. The only change I made was to grate some fresh turmeric over the shrimp with all the other ingredients used for the shrimp part of the recipe and let that marinate while I prepped the other veggies. That created a pretty and very tasty sauce that we HAD to drink up like soup broth! This could easily be adapted to numerous proteins too. We may well live on it!
This was the first recipe that I used zoodles in and I picked a good one! I made it as written, except reduced the butter a little bit when cooking the shrimp. My whole family loves it.
I did not use the red pepper because I am sensitive to spicy food. I was excited to add a little cheese to this because I am a cheese lover.
Excellent. I used 3 zucchini due to size of zucchini. We added tortilla chips for some crunch. Will make again.
I think less salt would have been better. I added some Italian seasoning. Other than that, I made as directed. Hubby and I decided it's a winner!
This was delicious and I loved skipping the pasta! I don't like overly spicy so I used half the red pepper and half the black pepper - it had a great flavor with just a hint of a kick. I added asparagus as some suggested. This was only 2 servings for us! Next time I'll use double the zucchini and about 3/4 lb. of shrimp for our 2 servings.
This is an excellent, healthy recipe. It really doesn't take long to make the zucchini noodles with a spiralizer. My husband loves the spiciness. I use 3 large zucchinis so my husband gets enough of this delicious dish!
Too many zoodles ! The shrimp was lost in all the zoodles. And as careful as I was with not overcooking the zucchini, it still turned out pretty watery.
Delicious!! Used Old Bay along with a pinch of red pepper. Definitely a keeper!!
Very good! I skipped the butter in the zucchini saute, and used about 1.5 tbsp in the shrimp saute, just to cut back on the fat a little.
Delicious recipe. Only change I made was used Creole seasoning in place of salt. Definitely will fix again.
It was a decent change, but the spinach and other stuff overpowered the flavor of the shrinp. When/if I make it again, I'll use less veggies and more shrimp. While using angel hair pasta would up the carbs and calories, it would also lower the "clash" over the delicate flavor of the shrimp.
This is definitely something I will be cooking often. I tweaked it with my own spices and topped it off with parmesan cheese. It was so good. It's a healthy substitute for shrimp fettuccine.
I made this just by chopping up the squash with a knife into thin strands and it was still tasty! No spiralizer needed. Very yummy!!
Excellent. Family said different, outstanding. Used spiralized carrots in addition for color. Did marinate the shrimp as suggested by another person. Will be a regular meal!
Made this using fresh caught shrimp for the first time & the flavor was AMAZING! I'll never cook with frozen shrimp again. Also, I used regular noodles & added sliced zucchini instead of making the zoodles. This is becoming a regular in our house!
Made this as is. Loved it. Next time I'll make the zoodles with the thick blade though!
Before making this recipe I read the reviews. I used some of the suggestions that were given which were very helpful. Loved this recipe
I definitely will make again. I love a good recipe that is flexible and forgiving enough to add different flavors. This one is great as it is.
Wonderful dish! I make this frequently. Very healthy and so tasty. Easy to make too. Makes a great impression on guests.. I usually back off on the red pepper flakes as I don't tolerate hot food well, but it's still very flavorful. I also add extra garlic as our household are big garlic fans.
Loved it ! Only thing I did differently was not mix the zoodles with the shrimp mixture I had it on the side
It came out really good so happy I found this recipe I had at capers to the recipe and I also litter little bit of the Parmesan cheese it was ??
This is super yummy. I did add some halved cherry tomatoes and feta cheese. Next time a little less garlic.
You gotta love a comination of healthy and delicious! I followed the recipe with just two exceptions: instead of a whole teaspoon of red pepper flakes which just seemed like more that we'd like, I put about 3/4 and even that was smokin' hot (but not excessive if you like very spicy). Also, when I moved the softened zucchini to the bowl, there was a lot of liquid left in the pan, so I drained the pan before I started the shrimp batch (I was worried about boiling the shrimp) which turned out okay. At the end, there was a new pool of juice/sauce which was fine. A nice, easy recipe - not too labour-intensive.
I made this for my husband and 94 year old mother. My mother never takes a second helping, but she did this time. I don't have a spiralizer, so I just cut the zucchini into strips. I left out the red pepper flakes as my mom and I have acid reflux. But it still tasted great. I plan to make this dish again.
Really love this. My changes: I cook my shrimp separately in peanut oil, on high heat for as little time as possible, and stir them in. I also use a whole chile, seeded, and split. Remove it before serving. Easy recipe with a great results!!!
I loved it just as the the recipe was written. My husband liked it too, even though he's not a big shrimp fan.
This is a delightfully light and delicious recipe! A great alternative to shrimp and pasta.
This is great, especially for diabetics. Before my husband realized it was zucchini he said he liked it.....lol
Loved this dish and will make again. I used 12 oz package of spinach. Next time, I will increase the zucchini to 3. I also cooked this in my Wok, so there was no stove to clean.
Pretty much stuck to the original recipe and I thought it was quite tasty......so did my dinner guest. We polished it off with a nice crisp green salad. I would surely try it again and switch out the protein however shrimp is my fav. I recommend you give it a try. Easy and healthy, too.
It was great. Used about half the garlic and red pepper flakes and still pretty spicy.....but good. Also added some grape tomatoes at the end. Next time some Parmesan will be added also.
My husband and I loved this dish. We are both trying to reduce carbs. Just as satisfying as pasta!
Very good. Easy to make. Of course you need lots of zucchini as it really cooks down. Will make it again
At 68 it's nice to discover a healthy alternative to pasta, which I just absolutely love, and that tastes pretty darn good. Nice tool to have and I can't wait to see what other delicious recipes I can find
Everyone loved this! This time, I made this dairy-free and omitted the black and red pepper to accommodate food allergies. It was just as good as the original recipe, which I made last summer. We plant extra zucchini so we can have enough zoodles to make great recipes like this!!!!! Thank you for sharing.
I don't even like veggies! Delicious. I had been told zucchini could replace pasta but never believed it. This flavorful dish was amazing. Will be making it again and again.
Much too spicy. My husband would not eat it and he loves spicy foods. Leave out the red pepper.
I did not add lemon ir shrimp, but added smoked salmon. The flavors blended so well together. I will double the receipt next time!
I don-t write reviews because my native language is not English, and I am afraid not to express myself properly. I find your recipes very good and useful, some time I don t find the ingredients in Bogota.
This turned out very very good. Hubby said it's one of his new favorite shrimp "pasta" dishes that I have made. I followed the ingredients to a T but did change the cooking method slightly. First off I put all the garlic in at once with the zucchini and onion. I like to sear my shrimp over high heat and if you add the garlic with the shrimp the garlic is burn and get bitter. I don't think the serving size is correct as this made 4 very small servings. I will for sure make this often as it was very good.
Great dish. Absolutely loved it. We paired it with garlic redskin potatoes and asparagus. Really good meal. They don't mention it, but zucchini gives off a lot of water and you really need to drain it after cooking. Same with the shrimp. Other than that, great recipe and I will definitely make it again.
This was really good. Very healthy, especially as I cut back on the butter and olive oil a little and the flavors did not suffer at all.
I love this dish!! I substituted spaghetti squash for zoodles and broccoli for spinach. I also added Old Bay seasoning and sprinkled it with Parmesan cheese... amazing!!
After making the dish, I would recommend draining some of the water off from the zucchini
Will be making this again, all enjoyed it. Simple to make and just the taste of simple ingredients, very good. Only change was that I ran the onion through the spiralizer and gave that a rough chop with a knife; and I finished the dish with Parmesan.
A delicious recipe that lends itself to individualizing for your family preferences. I used the Old Bay seasoning and Parmesan cheese as suggested. I also added cherry tomatoes to the shrimp/spinach mixture. My husband, who does not like veggies as much as I do, said he would definitely enjoy having it again!
This dish was absolutely delicious. It was easy quick and soooo good. I purchased a better zoodle maker just to be able to prepare all kinds of veggies like pasta.
Is there a 10 stars rating? I had to double the recipe because it does make small portions. I added 8 oz. of sliced mushrooms to the zoodles when sautéing. As suggested in one of the reviews, I sprinkled Parmesan/Romano cheese on top. I served steamed asparagus and a salad of cottage cheese and fruit along with the Shrimp Florentine. It was a beautiful plate and tasted so good. This goes on my list to serve company. Now, I just need to find a way to post the picture I took.
This is soooo yummy! I took others' advice and used Old Bay seasoning on the shrimp and added a yellow squash plus more spinach. AWESOME!!!
Easy, tasty, healthy. I followed the recipe exactly; next time I will sauté onions & garlic first then add in zoodles. They did release quite a bit of water so I poured some out when I transferred the zoodles to a plate. The amount of red pepper was ok for me but too strong for my kids.
