Today, was grocery shopping day. While most people dread the thought of spending time meandering through aisles of crowded people picking from processed foods on the shelves, I happen to love it. I love it so much, that I actually split my time between TWO different stores… also because the prices differ for certain items.
I had started to defrost chicken when I remembered my shopping trip and figured that I would pick up something fresh — choice of the day: Shrimp. Now, I only say that this is a guilty pleasure because while I ate the entire thing, it could have easily been split between two people…oops! Here’s what I made:
Spicy lemon garlic shrimp with zucchini and pasta!
spaghetti (adjust for how much you want)
1/2 medium onion
1/2 pound of deveined/shelled shrimp
2 tablespoons olive oil
1 tablespoon butter
3 cloves garlic
1 teaspoon (more or less) of red pepper flakes
Start by cutting the zucchini into thin strips to mimic that of pasta. It doesn’t have to be exact, but try to get it as close as possible! Set aside. Begin to cook the pasta in boiling water. After about 5 minutes of cook time, add the zucchini straight into the pot. Continue to boil until the pasta is done, then drain and set it aside.
Next, cut the onion into strips and add into pan with oil and butter. Cook on medium heat until they are very tender — about 10-15 minutes. Add chopped garlic and shrimp. Make sure to spread the shrimp out so that they are not overlapping. Cook for about 3 minutes and then flip. Squeeze in lemon juice and add red pepper flakes. Continue to cook for an additional 3 minutes. If you notice the pan starting to lose a lot of moisture, you can always add in a squirt of chicken or veggie broth.
Once the shrimp are done, take off heat and toss in pasta and zucchini mixture.