This is the first meal I cooked in my new house. Simple, fast and delicious; it was the perfect meal to have after a long day of moving boxes and organizing the house. My parents helped me move and I frankly think they were horrified to see how many boxes were labelled “kitchen.” I confess I am the anti- Alton Brown; there isn’t a gadget or unitasker I have met that I don’t love.
Case in point; the spiralizer. It is super trendy right now to spiralize your zucchini and squashes into zoodles- the “healthy” noodle! You could use a knife to julienne your vegetables, but where is the fun in that? I dug through my boxes after the big move, found my spiralizer, and made myself at home in my new kitchen.
It’s home sweet home indeed!
1 small zucchini, spiralized
1 small yellow summer squash, spiralized
1 large sweet onion, sliced into half moons
2 cloves of garlic, minced
1 teaspoon red chili flakes
1 teaspoon lemon juice
1 pound of shrimp, deveined and shells and tails removed
1 tablespoon grapeseed oil
1 tablespoon butter
1 1/2 teaspoons salt
In a large skillet, heat one tablespoon of grapeseed oil over medium heat. Add the onion and cook until translucent, about five minutes. Add the zucchini and summer squash, and cook a further two minutes. Remove the veggies to a plate.
Add the butter, garlic, salt and red chili flakes to the skillet over medium high heat and cook for one minute until the garlic is fragrant and the butter is frothy. Add the shrimp and cook for 2 minutes of each side. Add the zoodles and onions and toss together for another minute. Turn off the heat, add the teaspoon of lemon, toss and taste and adjust seasoning. Enjoy!