Prawn And Zucchini Pasta
This prawn and zucchini pasta is a delicious, simple and very satisfying mid-week, low-carb meal.
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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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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.
Nutritional Info
Storage
You can keep any surplus un-cooked noodles in the fridge wrapped in paper towel for 1 day.
Notes
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