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

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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

Nutrition Info

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
servingSize: -
sodium: 949.5 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut zucchini into noodles using a spiralizer fitted with the large shredding blade.

  2. 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.

  3. 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.

  4. Split the zucchini between 4 plates. Top with the shrimp, vegetables, and broth. Finish with green onions, cilantro, and lemon zest.

Recipe Yield

4 servings

Recipe Note

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.

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