Zoodles Shrimp Scampi in 30 Minutes

Earlier this week, I had a conundrum. I had less than an hour to make and eat dinner, but I wanted something healthy and homemade. The problem, which you mamas can probably see, is: it can be difficult to make, eat, and enjoy a healthy meal in less than an hour. But today, I may deserve a medal, because I achieved it.

That being bragged about, I should probably admit something. I cheated just a wee bit. I have always wanted to be that woman who grows her own herbs to spice up her handmade pasta with a side of hand kneaded and baked bread…but tonight, time was of the essence, of course.

So here is the confession: I bought pre-spiralized zucchini noodles and frozen shrimp. And mamas, with the relief of less prep work, I kept the goal (and time limit) in mind.

Naturally, if you don’t want to pay the surcharge at the grocery store for pre-spiralized zoodles, you could always do it yourself with a few zucchinis. Not to mention, I am usually a “fresher is better!” woman when it comes to fish and meat, but I was desperate for time, mind you, and desperate times call for frozen shrimp.

I set about my task. While gathering my ingredients, I thawed the shrimp in cold water, and warmed up some coconut oil in a sauté pan. Coconut oil you say? Yes. It added so much extra flavor to the zoodles! Very impressed. Anyways, I digress.

When the coconut oil was warm, I added the (now thawed) shrimp to sauté. Next went the salt, pepper, and parsley. I moved the shrimp around enough to make sure it was fully cooked (they turn pink when they are cooked), and as they were changing color, I zested and juiced the lemon over the shrimp, then added the minced garlic. When the garlic was fragrant (about a minute or two), I added the zoodles and the parmesan cheese.

At first it was a bit overwhelming having everything in the pan, but after a few minutes of turning the noodles and incorporating them into the “sauce” that is formed (with the oil and the water from the shrimp), the zoodles loosened up and become more flexible. When they are nice and green and they have been sitting in the simmering “sauce” for about 4-5 minutes, your meal is ready!

After putting it on a plate, I added a bit more salt and a lot more parmesan cheese to the top (I am the Dairy Fairy after all). Then I ate…and ate and ate. The best part? I made it so quickly that I even got to relax while I munched on this delicious dish! This made it a lot easier to enjoy the multitude of flavors from the coconut oil, garlic, shrimp, and parmesan cheese. This is a top-notch, wholesome meal made in minutes!

And then I got right back to my busy evening.