I previously posted about my new spiral vegetable slicer, the SpiraLife. Today I challenged my husband to try my lightened, low-carbohydrate version of shrimp scampi. He had his doubts. He loves his pasta, and substituting spiral-cut squash didn’t appeal to him. But he’s a good sport.
I call this dish “campy” because it’s a fake-out, and I also thought the name “shrimp campy” cute. You may call it anything you wish, but please give it a try. It’s healthful, filling, and tasty.
Hasty Tasty Shrimp “Campy”
- 2 medium zucchini, spiral-cut into noodles
- 3 cloves garlic, minced or grated
- 10 oz. frozen cooked salad shrimp (no need to thaw)
- 1/4 cup extra virgin olive oil
- 1/4 cup shredded Parmesan cheese
- salt & pepper
- Rinse and drain the zucchini. The rinse water clinging to it should be sufficient to create the steam to cook the “pasta” without overcooking it.
- Steam the zucchini in a covered, 2-quart saucepan over low heat for 10-12 minutes or until tender.
- Meanwhile, heat the olive oil in a medium-size saute pan over low heat. Add the frozen salad shrimp, salt, pepper, and minced garlic.
- Remove saute pan from heat as soon as the shrimp are warmed. Do not overcook.
- Toss cooked zucchini “pasta” with the shrimp. Serve garnished with the Parmesan cheese.
The verdict? My husband admitted it tasted better than he expected. He even said I could make it again. So there you have it: Shrimp “Campy” without the high-carb pasta! And it sneaks an extra serving of vegetables into your daily diet.