This quick and easy zucchini noodle with shrimp sauce is perfect if you want to cut some carbs on a busy weeknight. Low carb, gluten free and ready in 25 minutes!
Photo credit: © Eatwell101.com
Ingredients list for the zucchini noodles with shrimp sauce
- 1 pound (500g) shrimp (or prawns), peeled and deveined
- 1/2 cup ground tomatoes
- 2 tablespoons minced garlic
- 2 tablespoons of oil for cooking
- 2 or 3 zucchini
- 1 tablespoon fresh thyme, chopped
- 1½ cups milk (reduced fat or full fat milk)
- 1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of milk
- ⅓ cup fresh grated Parmesan cheese
- 2 teaspoons dried Italian herbs
- 1 crumbled bouillon cube
- Salt and fresh cracked pepper
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Wash the zucchini and slice off both ends creating a nice, flat surface. Spiralize the zucchini, or use a julienne peeler to make zucchini noodles.
2. Heat a large skillet over medium-high heat. Heat a tablespoon oil and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until cooked through and pink. Transfer to a bowl; set aside.
3. Pour ground tomato in the skillet with Italian herbs and crumbled bouillon cube and allow to reduce slightly. Reduce heat to low-medium heat, add milk and parmesan and bring to a gentle simmer, stirring occasionally. Allow sauce to simmer for a one minute until cheese is melted. Add the milk/cornstarch mixture and stir gently until the sauce thickens.
4. Add the shrimp and garlic back into the pan and give a quick stir before finally adding zucchini noodles. Cook for 2 minutes until zucchini is cooked but still al dente. Adjust seasoning if needed and serve sprinkled with additional thyme.
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