Low-Carb Summer Garden (Zucchini) Pasta with Chile Shrimp recipe
All Recipes Main Dish Recipes Pasta Shrimp
Ingredients
- 1 large zucchini 2 cups cherry tomatoes ½ pound snap peas 5 sweet peppers, sliced 1 yellow onion, cut into matchstick-size pieces 5 cloves garlic, minced 1 pound uncooked medium shrimp, peeled and deveined 2 tablespoons Thai chile paste 2 tablespoons rice vinegar 1 cup vegetable stock 2 tablespoons fish sauce 1 tablespoon sesame oil salt and ground black pepper to taste 1 bunch green onions, sliced 1 bunch chopped fresh cilantro zest from 1 lemon
Nutrition Info
- 245.4 caloriescarbohydrate: 26.5 gcholesterol: 172.6 mgfat: 6.1 gfiber: 6.1 gprotein: 24.2 gsaturatedFat: 1.4 gservingSize: -sodium: 949.5 mgsugar: 5.9 gtransFat: : -unsaturatedFat: : -
Directions Low-Carb Summer Garden (Zucchini) Pasta with Chile Shrimp
Directions
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Cut zucchini into noodles using a spiralizer fitted with the large shredding blade.
Saute cherry tomatoes, snap peas, sweet peppers, and onion in a large saucepan over medium-high heat until tender, about 5 minutes. Add garlic, cook until softened, about 2 minutes. Remove from heat and place vegetable mixture in a bowl.
Return saucepan to medium-high heat, add shrimp and chile paste. Saute until shrimp begin to turn opaque and is coated in paste, about 2 minutes. Add vinegar, cook until reduced, about 1 minute. Add vegetable stock, fish sauce, and sesame oil. Add the vegetable mixture and zucchini noodles. Cover and allow zucchini to steam, 2 to 3 minutes. Season with salt and pepper.
Split the zucchini between 4 plates. Top with the shrimp, vegetables, and broth. Finish with green onions, cilantro, and lemon zest.