Zucchini spiralizers were invented in 1975 by a Japanese engineer who wanted thinner vegetable noodles than mandolines could make.
Zucchini Spaghetti
Dive into this vibrant zucchini spaghetti, where tender spiralized zucchini meets succulent shrimp for a delightful twist on a classic dish! Cream cheese adds a luscious creaminess that perfectly ties everything together, making each bite a burst of flavor. Whip this up in no time for a quick, nutritious meal that’s sure to impress!
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- Chopped garlic to tasteoptional
- 1 large zucchini
🥩Meat & Seafood(1)
- 3.5 oz shrimp (peeled) (99.2 g)
🥛Dairy & Eggs(1)
- 2 heaping tbsp cream cheese (30 ml)
📦Other(1)
- A handful of cherry tomatoes
👨🍳 Instructions
- 1
Slice the zucchini into thin strips and cut in half (like noodles).
- 2
In a skillet, sauté garlic in a bit of olive oil.
- 3
Add the cherry tomatoes and shrimp. Cook for a few minutes.
- 4
Add the cream cheese and zucchini strips.
- 5
Stir well and let everything cook for 10 more minutes.
💡 Pro Tips
- ✓Salt zucchini noodles with 1 teaspoon per pound and let drain for 15 minutes before cooking to remove excess moisture and prevent a watery dish.technique1 tsp per pound, 15 minutes
- ✓Cook zucchini noodles for only 2-3 minutes maximum because their cell walls break down rapidly at high heat, turning them mushy beyond this point.timing2-3 minutes maximum
- ✓Use a julienne peeler or mandoline set to 1/8-inch thickness for uniform zucchini noodles that cook evenly and maintain texture.equipment1/8-inch thickness
- ✓Add cream cheese off heat or at very low temperature (under 160°F) because high heat causes proteins to curdle and separate from fats.techniqueunder 160°F
- ✓Cook shrimp to exactly 120°F internal temperature (about 2 minutes per side) as proteins coagulate completely at this point but haven't yet become tough.timing120°F internal, 2 minutes per side
Share this recipe
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
Share this recipe
Zucchini spiralizers were invented in 1975 by a Japanese engineer who wanted thinner vegetable noodles than mandolines could make.
Zucchini Spaghetti
Dive into this vibrant zucchini spaghetti, where tender spiralized zucchini meets succulent shrimp for a delightful twist on a classic dish! Cream cheese adds a luscious creaminess that perfectly ties everything together, making each bite a burst of flavor. Whip this up in no time for a quick, nutritious meal that’s sure to impress!
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- Chopped garlic to tasteoptional
- 1 large zucchini
🥩Meat & Seafood(1)
- 3.5 oz shrimp (peeled) (99.2 g)
🥛Dairy & Eggs(1)
- 2 heaping tbsp cream cheese (30 ml)
📦Other(1)
- A handful of cherry tomatoes
👨🍳 Instructions
- 1
Slice the zucchini into thin strips and cut in half (like noodles).
- 2
In a skillet, sauté garlic in a bit of olive oil.
- 3
Add the cherry tomatoes and shrimp. Cook for a few minutes.
- 4
Add the cream cheese and zucchini strips.
- 5
Stir well and let everything cook for 10 more minutes.
💡 Pro Tips
- ✓Salt zucchini noodles with 1 teaspoon per pound and let drain for 15 minutes before cooking to remove excess moisture and prevent a watery dish.technique1 tsp per pound, 15 minutes
- ✓Cook zucchini noodles for only 2-3 minutes maximum because their cell walls break down rapidly at high heat, turning them mushy beyond this point.timing2-3 minutes maximum
- ✓Use a julienne peeler or mandoline set to 1/8-inch thickness for uniform zucchini noodles that cook evenly and maintain texture.equipment1/8-inch thickness
- ✓Add cream cheese off heat or at very low temperature (under 160°F) because high heat causes proteins to curdle and separate from fats.techniqueunder 160°F
- ✓Cook shrimp to exactly 120°F internal temperature (about 2 minutes per side) as proteins coagulate completely at this point but haven't yet become tough.timing120°F internal, 2 minutes per side