1 tbsp olive oil
1 small onion, chopped
4 cloves garlic, minced
1 lb cooked shrimp, if large, cut into bite sized pieces
4 medium zucchini
1 cup chicken broth
3 Tbs Lemon Juice
3 Tbs parmesan cheese
1 oz cream cheese
Make your noodles from the zucchini using a spiralizer.
I love, and recommend the Veggetti Spiralizer, it makes your zoodles quickly and easily, and it’s kinda fun too 🙂
I’ve also used the hand held spiralizer, it does a good job but you have to make sure your zucchini is small enough to fit in it! It’s a bit better on the budget, but can get to your wrist after awhile!
2. In a large skillet heat the olive oil til it’s shimmery. Add the onion and garlic, and cook til soft. Add chicken broth and juice from half a lemon, and bring to a boil. Reduce heat to a simmer and add cream cheese, stirring til it’s melted in. If you still see bits of cream cheese, use a whisk to finish mixing in.
3. Add zoodles and cook for about 6 minutes, don’t let the zoodles get too soft!
4. Add shrimp – don’t cook too long because shrimp is already cooked. You just want to warm the shrimp for a minute. Season with salt and pepper.
4. Remove from heat. Top with Parmesan cheese and serve while warm.