Tuesday, July 7, 2015

Zoodles - the other noodle

Zoodle - what the heck is a zoodle.  Well I asked the same question because honestly?  Had no clue.  It's a zucchini noodle.  In our quest to make some lighter dishes we came upon the zoodle.  Those of you who watch late night TV may have caught a glimpse of this little hand crank machine that makes noodles out of so many veggies.  Ok, I'll be honest - I assume it was a late night TV Ad.  Since our TV watching involves streaming PBS Kid shows, old episodes of Dirty Jobs, and a few Downton Abbey's thrown in - we don't see any advertisements.  In fact - I always laugh when people ask if I've seen an ad, I usually have to go to YouTube to watch commercials - we just don't watch that much TV.
Back to Zoodles!  We started our zoodle experience with this Shrimp recipe.  It really was easy to make (and even easier for me since all I did was thaw the shrimp).  Bronwyn even helped in the noodle process.  These noodles - while not like actual pasta, do hold up pretty nice and certainly can play the part of pasta.
We have a few more zoodle dishes lined up to try.  Now our mission is to get Bronwyn to eat more of them.  She's not fooled that they are real noodles, silly parents…

Zucchini Shrimp Scampi

2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
3 cloves garlic, minced
1/2 teaspoon red pepper flakes, or more, to taste
1/4 cup chicken stock
Juice of 1 lemon (optional if you are allergic)
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds (4 medium-sized) zucchini, spiralized
2 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.
Serve immediately, garnished with Parmesan and parsley, if desired.

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