Prawn and Zucchini Pasta Recipe | Nutritional Therapy

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Recipes

Prawn And Zucchini Pasta

This prawn and zucchini pasta is a delicious, simple and very satisfying mid-week, low-carb meal.

Prep:

20 minutes

Cook:

5 minutes

4 servings

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Ingredients

2 large zucchini

1 TBSP coconut oil, ghee or other quality saturated fat

4 TBSP garlic infused olive oil

1.7 lbs raw jumbo shrimp (shelled)

4 scallions, green part only, chopped

1 long red chili, finely diced

1 lemon, juice and zest

1 large handful parsley, finely chopped

Salt and pepper to taste

2 large zucchini

1 TBSP (15 ml) coconut oil, ghee or other quality saturated fat

4 TBSP (60 ml) garlic infused olive oil

800 g raw jumbo shrimp (shelled)

4 scallions, green part only, chopped

1 long red chili, finely diced

1 lemon, juice and zest

1 large handful parsley, finely chopped

Salt and pepper to taste

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IBD-AID P3

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Recipe PDF

Instructions

Wash and pat dry the zucchini with paper towel.
Cut the zucchini into thin ribbons with a spiralizer, mandolin or sharp knife.
Place the zucchini noodles in a sieve and sprinkle liberally with sea salt.
Leave for 20-30 minutes until the moisture has been extracted from the noodles.
Remove from the sieve and pat dry with paper towel, removing the excess salt.
Heat the fat in a frying pan until hot. Quickly add the noodles and toss for 1-2 minutes until cooked through.
Heat another large frying pan over high heat. Add the olive oil and shrimp, stirring until opaque and cooked through.
Add the scallions and chili, stirring for a few minutes.
Stir through the zucchini noodles. Add the lemon juice, zest and parsley. Season with salt and pepper then serve immediately.