Low Carb Summer Garden Zucchini Pasta With Chile Shrimp Recipes

LOW-CARB SUMMER GARDEN (ZUCCHINI) PASTA WITH CHILE SHRIMP

Low-Carb Summer Garden (Zucchini) Pasta with Chile Shrimp image

This is easily one of my favorite low-carb dishes that Matt makes at home (I made him write it down). Try it, and let me know how it turned out. It should not disappoint. Total prep and cooking time is less than 40 minutes.

Provided by Mija Ryer

Categories Shrimp Pasta

Time 42m

Yield 4

Number Of Ingredients 16

Ingredients

1 large zucchini
2 cups cherry tomatoes
½ pound snap peas
5 sweet peppers, sliced
1 yellow onion, cut into matchstick-size pieces
5 cloves garlic, minced
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons Thai chile paste
2 tablespoons rice vinegar
1 cup vegetable stock
2 tablespoons fish sauce
1 tablespoon sesame oil
salt and ground black pepper to taste
1 bunch green onions, sliced
1 bunch chopped fresh cilantro
zest from 1 lemon

Steps:

Cut zucchini into noodles using a spiralizer fitted with the large shredding blade.
Saute cherry tomatoes, snap peas, sweet peppers, and onion in a large saucepan over medium-high heat until tender, about 5 minutes. Add garlic; cook until softened, about 2 minutes. Remove from heat and place vegetable mixture in a bowl.
Return saucepan to medium-high heat; add shrimp and chile paste. Saute until shrimp begin to turn opaque and is coated in paste, about 2 minutes. Add vinegar; cook until reduced, about 1 minute. Add vegetable stock, fish sauce, and sesame oil. Add the vegetable mixture and zucchini noodles. Cover and allow zucchini to steam, 2 to 3 minutes. Season with salt and pepper.
Split the zucchini between 4 plates. Top with the shrimp, vegetables, and broth. Finish with green onions, cilantro, and lemon zest.

Nutrition Facts : Calories 245.4 calories, Carbohydrate 26.5 g, Cholesterol 172.6 mg, Fat 6.1 g, Fiber 6.1 g, Protein 24.2 g, SaturatedFat 1.4 g, Sodium 949.5 mg, Sugar 5.9 g

LOW-CARB ZUCCHINI PASTA

Low-Carb Zucchini Pasta image

If you are a pasta lover and need a low-carb version closer to the real thing than spaghetti squash, you have found your match! This is a great recipe for one; super-quick and super-versatile. Serve with your favorite sauce.

Provided by DinnerMomma

Categories Side Dish Vegetables Squash Zucchini

Time 15m

Yield 1

Number Of Ingredients 4

Ingredients

2 zucchinis, peeled
1 tablespoon olive oil
¼ cup water
salt and ground black pepper to taste

Steps:

Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue 'peeling' until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti.
Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 7.9 g, Fat 13.9 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 2 g, Sodium 180.7 mg, Sugar 4.1 g

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