Have you tried zucchini noodles?

I was looking for bean sprouts in the market the other day and stumbled upon these handy veggie noodles. I decided to give them a try on a whim. Honestly, I love zucchini. Me saying they're great is biased. But, if you're trying to reduce carbs or up your vegetable intake, give them a try.

I didn't know what to do with them at first as the packaging said do not cook more than 4 minutes. I like quick and easy meals but 4 minutes is a little too quick. Insert shrimp. It was the only (fast cooking) protein that came to mind. I paired the noodles with shrimp and cherry tomatoes for a basic scampi vibe. Dinner was ready in 15 minutes!

Lets get to it...

INGREDIENTS

• Zucchini Noodles (got mine from Albertsons)

• 3 minced garlic cloves

• 1 1/2 pounds of precooked shrimp

• 1 cup of cherry tomatoes (halved)

• 1 tbsp of butter

• 1/2 lemon (juice)

• 1/2 tbsp chicken bouillon

• Extra virgin olive oil

• Salt & pepper to taste

---

INSTRUCTIONS

1. Rinse and dry shrimp. Season with garlic salt (or salt) and pepper to taste.

Remember we're adding bouillon too.

2. Heat olive oil in a pan over medium high heat.

3. Add shrimp. Sauté for 3-4 minutes.

4. Add minced garlic. Sauté for 1 minute.

5. Add cherry tomatoes. Sauté for 2-3 minutes.

6. Add a tablespoon of butter to the pan. Stir/mix consistently until butter is completely melted (approximately 2 minutes).

7. Add zucchini noddles. Sauté for 2 minutes. Add chicken bouillon. Continue to sauté for an additional minute. Add lemon juice, stir and cook for another minute or two (tops).

I really enjoyed how quick and easy this meal was. My two cents, take the store help when you need it!

Enjoy! Xx

---

CLICK PHOTO TO SHOP

*Some links may be affiliated at no direct cost.