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Zucchini ribbons replace the pasta for a quick and impressive main dish. Replacing the pasta noodles with zucchini reduces the calories and adds nutrition.
There are two ways you can cook the zucchini noodles themselves. Either boil them as I instruct in the recipe or my new favorite way is to put them in a large microwave safe bowl with one tablespoon water and microwave a few minutes until tender. Then drain.
6 ounces zucchini, spiralized into ribbons with my favorite spiralizer!
3 Tbsp extra virgin olive oil
¼ cup butter
4 teaspoons minced fresh garlic
1 1/2 pounds 21-25 count shrimp, peeled and deveined, patted dry
¼ plus 2 Tbsp cup fresh lemon juice, you will need 2 lemons
1 tomato, chopped
½ c grated parmesan
Optional toppings: chopped fresh parsley, 1 Tbsp. freshly-grated Parmesan cheese, crushed red pepper flakes.
Prep all your items and place next to the stove.In a medium pot, boil water. While it’s boiling start preparing shrimp.
When water boils place zucchini in the water, keep the water boiling and cook for 2 1/2 minutes. Remove from water and drain in a colander. When it is well drained, (you may need to pat it with some paper towel), place in a large serving bowl and keep warm.
Place olive oil, butter and garlic in a very large nonstick skillet over medium-high heat. Melt butter. Add shrimp to pan and arrange in a single layer. Sprinkle shrimp with 1/8 teaspoon salt. Cook 3 minutes or until almost done. Flip each shrimp individually. Add lemon juice and tomato. Cook another 2 minutes or until shrimp is done. It will no longer be opaque. Do not overcook it. Pour shrimp and sauce over the zucchini ribbons and toss well with parmesan.
Top with optional toppings: chopped fresh parsley, 1 Tbsp. freshly-grated Parmesan cheese, crushed red pepper flakes.