Wednesday, 4 March 2020

Zucchini Pasta With Lemon Garlic Shrimp

Zucchini Pasta With Lemon Garlic Shrimp

4 medium zucchini
1.5 lb approx 30 raw shrimp, peeled and deveined
2 tbsp olive oil
4 garlic cloves, finely chopped
2 tbsp butter or ghee

  • First. Wash and cut the ends of the zucchini. Using a spiralizer, make the zucchini pasta. Then, set aside.
  • And then, Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for one minute without stirring, so the bottom side gets a little crispy.
  • Next step is, Add the chopped garlic, then stir the shrimp for another minute or two to cook the other side. Use a large spoon or tongs to remove the shrimp to a plate.
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