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

Name: Low-Carb Summer Garden (Zucchini) Pasta with Chile Shrimp
Cuisine: Western

Features:

Cuisine:

Western

Directions

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

Methods :

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.