Zucchini Pasta With Basil And Shrimp
May 10, 2015 in zucchini, gluten-free, pasta. Read the original on: TonieGirl
This past winter, I did a lot of cooking with spaghetti squash. It’s a great gluten-free substitute for pasta that’s also fewer carbs…a win-win. Plus, there’s something about eating a meal of veggies that makes me feel like I deserve that glass of wine with it. Yep, another win-win ha! So, with summer approaching fast, it’s time for the other veggie pasta option, zucchini pasta! Simple to make and great for you, this dish let’s you pack in veggies and protein for a light, summer dinner. Pour that glass of wine and enjoy!
Zucchini Pasta With Basil And Shrimp
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Author: TonieGirl
Serves: 2
Ingredients
- 2 large zucchini
- 10 large cooked shrimp
- ½ cup corn kernels
- ½ cup peas
- ¼ cup dry white wine or vermouth
- ½ lemon juice
- Basil leaves
Instructions
- Use a vegetable peeler to peel the 'skin' of the zucchini and discard.
- Continue to peel zucchini into ribbons {your pasta} until you reach the core.
- In a skillet, warm olive oil with corn, peas and zucchini.
- After 1-2 minutes, add wine and previously cooked shrimp.
- Cook until shrimp are warm.
- Stir in lemon juice and basil.
- Serve!
The post Zucchini Pasta With Basil And Shrimp appeared first on TonieGirl.
Read the original on: TonieGirl
TonieGirl, Tonie Hanson
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