Enjoy a light and flavorful summer meal with this low carb zucchini pasta recipe. Fresh zucchini noodles are tossed with a vibrant garden sauce made from cherry tomatoes, garlic, and basil. Topped with spicy chile shrimp, this dish is a perfect way to enjoy the summer harvest while keeping your carb intake low. It's quick and easy to make, and the combination of flavors is simply irresistible. Whether you're following a low carb diet or looking for a refreshing summer dish, this zucchini pasta with chile shrimp is sure to become a favorite.
Ingredients
- 2 medium zucchini
- 1 tablespoon olive oil
- 1/2 pound shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 cup cherry tomatoes, halved
- 1 teaspoon lemon zest
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Directions
- Using a spiralizer or a vegetable peeler, slice the zucchini into thin noodle-like strips. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
- Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften and release their juices.
- Stir in the lemon zest and fresh basil. Season with salt and pepper to taste.
- Add the zucchini noodles to the skillet and toss to coat them in the sauce. Cook for 2-3 minutes until the zucchini is tender but still retains some crunch.
- Return the shrimp to the skillet and toss it with the zucchini noodles to heat it through.
- Serve the zucchini pasta topped with grated Parmesan cheese as garnish. Enjoy!
