Yesterday’s adventure was trying out my new Veggetti. Today, I was at it again. Cooking two days in a row is almost unheard of in my house. Today, though Danny got to try my experiment. He said it was great and he’d eat it again. I liked it, too, and didn’t even miss the pasta. I used the basic recipe from the Veggetti cookbook, but added some shrimp.
Here’s the finished dish. So, so, good!
4 medium zucchini – spiralized and put into a pile and cut in half
1 lb cooked, deveined small shrimp (tails removed)
1/4 cup Extra Virgin Olive Oil
1/4 cup butter
4 cloves garlic
2 tbsp fresh basil, chopped
Prepare Veggetti made zucchini (I used the thin setting).
In a skillet, heat the olive oil and melt the butter on medium heat. Mix in the garlic and basil, then cook for 5 minutes. Then add the shrimp and zucchini noodles. Saute for about 10 minutes, until shrimp is heated through and zucchini is tender.