This has to be the best way, hands down, to play with your food as an adult. If you know of a better way, I want to know! I was over the moon when my dear friend Abby sent me this as birthday present. I am sure she thought it was a gag gift, but I love it. Now, if you’re wondering what the hell a zoodle is- it is an incredibly fresh and heathy alternative to pasta. No, I am not giving up pasta. I am just living in the moment of spring. Zoodles are incredibly nutritious and a healthy alternative to highly processed gluten free pasta. The only processing is when you crank the handle- thanks to a spiralizer (I have this one). Real life moment- it does NOT spiralize all of my zucchini. Yes, it can go in the dishwasher, but I find the water does not get into the blade sometimes if I put it in the utensil basket.
- 2 medium zucchini
- 2 Tablespoons olive oil, divided
- 1/2 pound (225g) peeled and de-veined shrimp
- 3 large cloves garlic, minced or crushed
Heat a large pan on medium high heat. Add 1 Tablespoon olive oil (reserve the other half for later). Then add zucchini noodles and cook for 2-3 minutes or until the zucchini noodles are tender. Don’t overcook the noodles. The zucchini noodles should be slightly crunchy with a tender bite. Let the noodles rest for about 3 minutes to allow as much moisture as possible to release. Remove the noodles from the pan and drain the excess water. Carefully wipe the same pan to remove the excess water, and then re-heat the pan on medium high heat. Add the remaining olive oil and garlic. Cook the garlic until soft and translucent, about 30 seconds. Add the shrimp and cook until shrimp is tender and cooked through, about 3 minutes. Add the zucchini noodles back into the same pan. Cook for about 1 more minute or until the zucchini noodles are heated through.