Eric & I have different philosophies when it comes to kitchen gadgets. I like them, he doesn’t! So, when I see one I’d like to have, the solution for our dichotomy is for me to buy it and give it to him as a gift! That was the case with the spiralizer I learned about from Eric’s sister, Karen. And even Eric will admit that it was a great gift!

Kelly took to the spiralizer right away and found some recipes utilizing the device. Spiralizing vegetables is fun & easy to do. We have an expanding collection of recipes we make using the tool. During the winter, we use the spiralizer on beets, rutabagas, and sweet potatoes to make delicious appetizers & meals. Over the summer, the spiralizer gets a workout on zucchini. And we love the meals it helps us create. Eric agrees that I nailed it when I bought this gadget. Thanks for the suggestion, Karen!

Shrimp Piccata with Zoodles

Shrimp Piccata with Zoodles (adapted from iowagirleats.com) Serves 2

Ingredients:

• 1 1/4 pounds thin zucchini (about 4 small or 2 medium ones)
• 12 ounces jumbo shrimp, peeled and deveined
• salt and pepper
• garlic salt
• 1 lemon, cut in half
• 3 tablespoons olive oil, divided
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 tablespoons capers
• 1/4 cup freshly grated Parmesan cheese

Directions:

Spiralize the zucchini using the fattest noodle blade.

Spiralize the zucchini.

Place the zoodles in a colander set over a bowl. Lightly salt the zoodles, tossing them to coat, then cover the colander and place it in the refrigerator for 30 – 60 minutes to drain. Pat the excess liquid from the zoodles, then set them aside.

Allow the zucchini to release their water by salting them & letting them sit.

Pat the shrimp very dry, then season both sides with garlic salt and pepper. Heat 1-1/2 tablespoons of the olive oil in a large skillet over medium heat. Add half the shrimp and saute them for 2 minutes a side, or until they are cooked through. When the shrimp have 30 seconds left to cook, drizzle in a little lemon juice, then remove the shrimp to a plate once the lemon juice has evaporated. Heat the remaining 1-1/2 tablespoons olive oil in the skillet and saute the remaining shrimp, repeating the lemon juice step at the end. Add the second batch of shrimp to the first batch, cover them and set them aside.

Cook the shrimp.

Melt the butter in the skillet then add the garlic and saute it until it is fragrant, about 30 seconds. Add the zoodles to the skillet, then turn the heat up slightly and saute the zoodles until they are crisp tender, about 3-4 minutes.

Add the zoodles to the skillet.

Add a drizzle of lemon juice, the capers, Parmesan cheese, and salt and pepper to taste, and toss them to combine. Plate the zoodles then top each plate with the cooked shrimp and serve.

Excellent!

I do not miss the pasta when we eat this!  ~Linda

Shrimp Piccata with Zoodles (adapted from iowagirleats.com) Serves 2-3

Ingredients:

• 1 1/4 pounds thin zucchini (about 4 small ones)
• 12 ounces jumbo shrimp, peeled and deveined
• salt and pepper
• garlic salt
• 1 lemon, cut in half
• 3 tablespoons olive oil, divided
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 tablespoons capers
• 1/4 cup freshly grated Parmesan cheese

Directions:

Spiralize the zucchini using the fattest noodle blade. Place the zoodles in a colander set over a bowl. Lightly salt the zoodles, tossing them to coat, then cover the colander and place it in the refrigerator for 30 – 60 minutes to drain. Pat the excess liquid from the zoodles, then set them aside.

Pat the shrimp very dry, then season both sides with garlic salt and pepper. Heat 1-1/2 tablespoons of the olive oil in a large skillet over medium heat. Add half the shrimp and saute them for 2 minutes a side, or until they are cooked through. When the shrimp have 30 seconds left to cook, drizzle in a little lemon juice, then remove the shrimp to a plate once the lemon juice has evaporated. Heat the remaining 1-1/2 tablespoons olive oil in the skillet and saute the remaining shrimp, repeating the lemon juice step at the end. Add the second batch of shrimp to the first batch, cover them and set them aside.

Melt the butter in the skillet then add the garlic and saute it until it is fragrant, about 30 seconds. Add the zoodles to the skillet, then turn the heat up slightly and saute the zoodles until they are crisp tender, about 3-4 minutes. Add a drizzle of lemon juice, the capers, Parmesan cheese, and salt and pepper to taste, and toss them to combine. Plate the zoodles then top each plate with the cooked shrimp and serve.