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March 12, 2018
Featured | Recipes | Video Recipes

Zucchini Pasta with Lemon Garlic Shrimp Recipe

This raw zucchini pasta with lemon garlic shrimp is a perfect weeknight meal. It is packed with vegetables and whole foods, fills you up, doesn’t cause any bloating and tastes delicious—all while being easy enough to put together quickly. It’s gluten-free, low-carb and a gut healing version of shrimp scampi. Click here to go straight to the recipe

Not only are zucchini noodles a healthy, gluten-free, low-calorie and low-carb option to replace pasta, but their mild flavor can easily adapt to a wide range of flavors, including the heap of lemon, garlic and bone broth you’ll find in this recipe.

This recipe is both quick and simple. You only need a spiralizer (but you don’t really need one, you can make your noodles with a veggie peeler if you’d like). In the time it takes to boil water, you can have piles of beautiful, raw zucchini noodles. One zucchini makes one serving and you can eat it raw or slightly cooked.

Since this recipe doesn’t take long to make, it’s important to have your ingredients prepped ahead of time, so when it’s time to add everything into the skillet, you are ready, and the shrimp won’t overcook. The zucchini noodles become limp and soggy very quickly, so you want to mix up and heat the zucchini pasta quickly to avoid cooking it.

Adding more high-fiber, low-calorie foods to your diet is one of the best ways to feel fuller for longer and to avoid overeating empty calories.

FOOD AS MEDICINE

Zucchini → Contains potassium, manganese, Vitamin C, Vitamin A, Fiber

Just one zucchini has over 50% of your daily Vitamin C requirement. Vitamin C can help maintain the crucial lining of your blood cells, lower blood pressure and protect against inflammation and clogged arteries.

Lemon → High in Vitamin C, also lemon juice is like the digestive juices found in the stomach; it tricks the liver into producing bile, which helps keep food moving through your body and gastrointestinal tract smoothly.

Bone Broth (Grass-Fed) → Is rich in minerals that supports the immune system and contains beneficial compounds like collagen, glutamine, glycine and proline. The collagen in bone broth helps repair your gut lining and reduces intestinal inflammation.

Wild Caught Shrimp → Shrimp contain protein and are loaded with vitamin and minerals such as Vitamin B12, Vitamin B6, Vitamin A, Vitamin E, Iron, Magnesium, Copper and zinc! Zinc is found in almost every cell throughout your body and is needed for the body’s defensive system to work properly. It plays a role in cell division, cell growth and wound healing.

 

Tips for better digestion:

  • Aim to drink most of your water between meals instead of during, so you don’t dilute your stomach acid while you are digesting your food
  • Eat slower, take your time and breathe. Digestion starts in your mouth and chewing your food well will take a load off of your GI tract
  • Take digestive enzymes with your meal

 

Zucchini Pasta with Lemon Garlic Shrimp

Prep Time: 6 mins
Cook Time: 4 mins
Serves: 4

Ingredients

  • 2 tablespoons ghee (or butter)
  • 1 tablespoon olive oil
  • 1 scallion, finely chopped
  • 4 cloves garlic, minced
  • 1-pound large wild caught shrimp
  • 1/4 cup bone broth
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • Zest of 1/2 lemon
  • 4 medium zucchinis
  • 1/4 cup chopped fresh parsley leaves
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: parmesan cheese and red pepper flakes

Instructions

  1. Spiralize the zucchini and place it in a strainer so the water from the zucchini can drain
  2. Chop the scallion, garlic, parsley, set aside
  3. Juice 2 lemons and zest half a lemon, set aside
  4. Heat the ghee (or butter) and olive oil in a large skillet over medium-high heat
  5. Add the garlic and onions, heat for 30 seconds and then add the shrimp and salt and pepper
  6. Cook shrimp on both sides for 1 minute
  7. Add the bone broth, lemon zest and lemon juice to the skillet
  8. Bring to a boil and cook for 1 minute, just until the shrimp are completely opaque and cooked through
  9. Stir in the zucchini noodles and parsley
  10. Toss the noodles with the shrimp so they are coated and serve
  11. Top if parmesan and red pepper flakes if you’d like and enjoy!

Brooke Mader

Certified Clinical Dietician Brooke graduated from Maryland University of Integrative Health with a Master’s degree in Integrative Nutrition. She is fascinated by human nutrition and physiology. Brooke is a caring and dedicated individual who has the desire to connect, help and teach people. Areas of strength include digestion, detoxification, hormones, weight loss, women’s health and botanical medicine.

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