Today I pulled off the impossible. I made a simple, easy, healthy-ish (okay not totally healthy) lunch in under thirty minutes. After a week of lunch salads— I needed something different. Thanks to a grocery shopping run– conducted on an empty stomach— my kitchen is currently full of mismatched, uncoordinated and well, just plain random ingredients. I’ve also never cooked shrimp before and had no clue how long you can keep it in the fridge for. (I’m going with the 1 night rule because seafood scares me). After frantically googling for shrimp recipes, I found this incredible recipe for Garlic Butter Shrimp Pasta. I didn’t have any pasta in the house, so I improvised with my favorite spiralizer and a zucchini. Thirty minutes later, I had this dish. It’s tasty, it looks great, and honestly, it is something anyone can make. I will say that I’m not a huge butter person, so I’ll probably sub butter for olive oil or ghee. The garlic really flavors the pasta so you can definitely experiment to your own taste. I hope you enjoy.
-A
20 Minute Garlic Butter Shrimp Zoodles
Total Time:
Prep: 10 Minutes
Cook: 10 Minutes
Difficulty: Shockingly Easy
Ingredients:
- 1 Zucchini
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper (to taste)
- 1/2 stick of unsalted butter (or Olive Oil)
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 2 cups baby arugula
- Optional: 1 tomato for some color
Tools:
- 1 Knife Spiralizer
- 1 Knife
- 1 wooden spoon
- 1 carbon steel skillet
- 1 cutting board
Steps:
- Prep all the ingredients: Zoodle your doodles and set out/pre-measure all the spices.
- Season shrimp with salt and upper to taste; set aside.
- Melt 2 tablespoons butter in the large skillet over medium high heat. As butter starts to bubble, add garlic, oregano and red pepper flakes. Stir frequently until fragrant (about 1-2 minutes). Watch for burning garlic!
- Add Shrimp and cook, stir occasionally, until the shrimp starts turning pink, about 2-3 minutes; set aside.
- Add remaining butter to skillet. Stir in pasta and argula. Cook until arugula begins to wilt.
- Combine “pasta” and shrimp and serve immediately.
20 MINUTE GARLIC BUTTER SHRIMP ZOODLES
This simple 20 minute lunch recipe is both tasty and easy to make.
- 1 whole Zucchini (Peel and Spiralized)
- 1 lbs medium shrimp (peeled and deveined)
- 1/2 stick unsalted butter
- 4 cloves garlic (minced)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 2 cups baby arugula
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Prep all the ingredients: Zoodle your doodles and set out/pre-measure all the spices.
-
Season shrimp with salt and upper to taste; set aside.
-
Melt 2 tablespoons butter in the large skillet over medium high heat. As butter starts to bubble, add garlic, oregano and red pepper flakes. Stir frequently until fragrant (about 1-2 minutes). Watch for burning garlic!
-
Add Shrimp and cook, stir occasionally, until the shrimp starts turning pink, about 2-3 minutes; set aside.
-
Add remaining butter to skillet. Stir in pasta and argula. Cook until arugula begins to wilt.
-
Combine “pasta” and shrimp and serve immediately.
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