If you love shrimp and strong flavors, and are looking for low-carb, keto, gluten-free, diabetic-friendly "pasta" recipes, you've come to the right place. These zucchini noodles with shrimp are an amazingly tasty and surprisingly filling pasta substitute.

– 4 medium [600 gr] zucchini – 3 tablespoons of olive oil – 1 head [80 gr] of garlic, crushed – 2 cups packed [100 gr] of spinach – 2 dozen [600 gr] uncooked jumbo shrimp (peeled) – ½ cup [20 gr] chopped basil leaves – ¼ teaspoon of freshly-cracked black pepper, (or more, to taste) – ½ teaspoon of salt, (or more, to taste) – ½ teaspoon red pepper flakes, (or more, to taste - optional) – Juice of ½ lemon


Chop and discard the ends of the zucchini. Slice them lengthwise with a potato peeler. Discard the top and bottom slices that are almost all peel. Arrange the slices one on top of the other, and cut them into very fine strips with a knife.

Step 1:

Heat oil over low heat. Add garlic and stir. Cover with a tight-fitting lid and cook for 5 minutes (make sure it does not burn). Stir in the spinach. Cover and cook until the spinach are a bit wilted (3-5 mins). Stir in the shrimp, followed by the basil. Season with salt and pepper. Cook until the shrimp start turning pink.

Step 2:

Add and stir noodles into the pan. Cover and simmer until the noodles are wilted but still "al dente" (1-3 mins). Taste and season with salt and pepper to taste if needed. Sprinkle with red pepper flakes to taste and drizzle with lemon juice and serve immediately.

Step 3:

You don't need salad (plenty of greens in it), but some sliced tomato and arugula drizzled with olive oil, balsamic vinegar, and shaved parmesan cheese go great with it, should you choose to serve a salad.


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