So recently we have gone gluten free in our house because my daughter is highly sensitive to it. These zucchini noodles with shrimp and tomato are such a great little mix up with this new lifestyle change. We already loved this recipe with the spiralized “zoodles” but now that we are gluten free it’s such a nice easy care-free and gluten free meal.
These have definitely become something of a fad lately. Everyone is talking about zoodles right? Well, we love them. It took a bit of trying to get a recipe we actually all liked though. The first time we tried these out, they were soggy and gross. I realized, zucchini noodles really can’t be cooked that much. They taste so much better left raw with whatever topping or sauces just tossed in. This way they retain their water and crisp crunch. This recipe with a really easy and delicious lemon, butter, and garlic sauce does just that.
We made ours with halved cherry tomatoes, slightly sauteed, and some shrimp, because we love shrimp. It was a hit. Even the 3 year old was gobbling it up. The sauce is just a simple butter and garlic sauce with lemon juice for extra flavor. Honestly, zucchini noodles with shrimp and tomatoes like this is such a perfect summer dish. As much as I love normal pasta (Fettuccine Alfredo is my weakness), it can be too much on a hot summer day to make and dish up a bowl of steaming pasta. This dish keeps it light and zesty which I love. Add a nice glass of wine and you are set!
How to make Zucchini Noodles
I use an electrical, plug in- push the button, machine that can slice, shred, or spiralize my veggies whenever I need that done. It comes in super handy for this recipe obviously, but also for a few other recipes. It shreds my sweet potatoes super easily (and in record time) for my Quiche with Sweet Potato Crust and it makes me potato chips for our french fry dipping sauce. All good things right? Well this is definitely one of my favorite uses for it. The specific one that I use is the Cuisinart Prep Express Slicer, Shredder, Spiralizer which you can find on Amazon.
I usually use the attachment that gives them the nice spaghetti spiral versus the wide, thin cut. After you’ve spiralized your zucchini, you may want to just cut them a bit, as they will be super long pieces. Leave them be once your done cutting them. Zucchinis carry a lot of water so be sure not to handle them too much. Let them be in a nice big bowl until your lemon butter and garlic sauce is ready to go.
Lemon Butter and Garlic Sauce
This sauce is so simple and so delicious you may even wind up putting this on your regular pasta dishes as well. Basically, melt your butter in a pan. Add your fresh minced garlic and let it cook until aromatic but definitely be careful not to burn the butter or the garlic. Keep it over a low heat to do this. Then add in your halved cherry tomatoes and shrimp. Cook for about 3-5 minutes over that low heat and then toss into the zucchini noodles.
This dish is so vibrant, easy, and fun you’ll want to add it to your weekly rotation right? We definitely did. If you are dairy free, you can always opt for a little olive oil or coconut oil as an alternative. Top your bowl of zucchini noodles with shrimp and tomatoes with salt and black pepper and if you’re feeling fancy a little shredded parmesan. Like I said already, a little wine brings this dish from simple to super fancy pancy. So add the glass of wine (be legal please thanks) and enjoy!
Get ready for some more gluten free recipes as well 🙂
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- 3-4 Zucchini
- 4 Tbsp Butter
- 1 Lemon
- 2 Cloves Fresh Garlic, minced
- Cherry Tomatoes, halved
- 1 cup Mini Shrimp
- Salt and Pepper , to taste
- Using your spiralizing machine, turn your zucchini into spaghetti-like noodles and set aside.
- In a pan, melt the butter and garlic together over low heat and avoid burning.
- Add the shrimp and tomato halves and cook for about 3-5 minutes.
- Take off the heat and add the juice of half of a large lemon OR a whole small lemon.
- Toss over the "zoodles," add slat and pepper to taste, and enjoy!