Low-Carb Summer Garden (Zucchini) Pasta With Chile Shrimp - cooking recipe

Ingredients
    1 large zucchini
    2 cups cherry tomatoes
    1/2 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
Preparation
    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.

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