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

Low-Carb Summer Garden (Zucchini) Pasta with Chile Shrimp
  • 1 large zucchini
  • 2 cups cherry tomatoes
  • 1/2 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


  1. Cut zucchini into noodles using a spiralizer fitted with the large shredding blade.
  2. 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.
  3. 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.
  4. Split the zucchini between 4 plates. Top with the shrimp, vegetables, and broth. Finish with green onions, cilantro, and lemon zest.

05/14/2018
Low-Carb Summer Garden (Zucchini) Pasta with Chile Shrimp, recipe PT15M PT1H 5 455 calories

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