In this light, summery dish, zucchini strands take the place of pasta. I love using vegetable peelers like these to strand vegetables for texture in salads, or dishes like Shrimp Zucchini "Linguine". I served this dish over quinoa for some whole grain goodness to make a satisfying (and still low calorie) dinner. Next time I'll try it with a glass of Sauvignon Blanc...
Shrimp Zucchini “Linguine”
2 large zucchinis
¼ teaspoon salt
¼ - ½ pound large shrimp, shelled and deveined
1 garlic clove
2 teaspoons crushed red pepper
2 Tablespoons olive oil, divided
½ cup 0% Greek yogurt
Juice of 1 lemon
2 Tablespoons fresh tarragon, chopped
1 Tablespoon fresh chives, chopped
|(Based on dish without |
optional serving suggestions.)
- Using vegetable peeler or mandolin, slice zucchini into thin strips. Place in strainer over bowl with salt, allowing water to drain out for about 10 minutes. Discard water.
- While zucchini drains, sauté garlic, crushed red pepper and shrimp in 1 Tablespoon olive oil over medium heat until shrimp is pink and cooked through.
- Make yogurt dressing. In large bowl, whisk together yogurt, lemon juice, tarragon, chives, and remaining Tablespoon olive oil. Discard water from strained zucchini, and add drained zucchini strands to yogurt sauce. Add cooked shrimp and toss.
- Serve hot or cold, with (optional) side of quinoa, brown rice, or bread of choice.