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

This is easily one of my favorite low-carb dishes that Matt makes at home (I made him write it down). Try it, and let me know how it turned out. It should not disappoint. Total prep and cooking time is less than 40 minutes.

• Preparation Time: 30 mins
• Cooking Time: 12 mins
• Total Time: 42 mins
• Calories: 245 Calories

Ingredients

• salt and ground black pepper to taste
• 5 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 cup vegetable stock
• 1 large zucchini
• 2 cups cherry tomatoes
• 2 tablespoons rice vinegar
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 tablespoons fish sauce
• 1 bunch green onions, sliced
• zest from 1 lemon
• 1 bunch Chopped fresh cilantro
• ½ pound snap peas
• 5 sweet peppers, sliced
• 1 yellow onion, cut into matchstick-size pieces
• 2 tablespoons Thai chile paste

Recipe Instructions

Step 1

Cut zucchini into noodles using a spiralizer fitted with the large shredding blade.

Step 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.

Step 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.

Step 4

Split the zucchini between 4 plates. Top with the shrimp, vegetables, and broth. Finish with green onions, cilantro, and lemon zest.