Zucchini Spaghetti with Shrim

By bweber

Ingredients

• 14 oz. (about 2 medium) zucchini
• 1/3 cup thinly sliced onion
• 4 oz. (about 12) raw medium shrimp, peeled, tails removed, deveined
• 1/2 tsp. chopped garlic
• 1/2 tsp. lemon zest
• 2 tbsp. chopped basil
• 1 1/2 tsp. grated Parmesan cheese
• 1/8 tsp. each salt and black pepper
• 2 tsp. extra-virgin olive oil or grapeseed oil

Preparation

Step 1

Cut off stem end(s) of zucchini. Using a veggie spiralizer like the Veggetti, cut zucchini into spaghetti-like strands. (If you don't have a spiralizer, use a veggie peeler to slice zucchini into super-thin strips, rotating the zucchini as you slice it.)

Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion for 2 minutes, or until softened and lightly browned. Add shrimp and garlic. Cook and stir until onion is soft, shrimp are cooked through, and garlic is fragrant, about 2 minutes.

Add spiralized zucchini and lemon zest. Cook and stir until zucchini is hot and slightly softened, about 3 minutes.

Transfer skillet contents to a bowl. Sprinkle with basil, Parm, salt, and pepper. Drizzle with oil, and mix well.