Spiralized zucchini has become one of our new best friends. You can spiralize your own. We love this spiralizer by OXO. It is super easy to use and even easier to clean (MAJOR BONUS!) It is manually operated and requires little effort yet makes the most beautiful spirals! You can also buy spiralized zucchini fresh or frozen if you do not want to spiralize your own. Store-bought spiralized is a great option, especially if you are only cooking for a couple of people. Now, we need to be honest, we have had many nay-sayers to trying spiralized zucchini. But, with a little coaxing we have gotten people to try it and, once they do, they are sold! It is a refreshing, healthy change from pasta. You might want to give it a try! This recipe is so easy and a great introduction to spiralized zucchini. It is also wonderful to serve to company. The shrimp and salty bacon go so well with the zucchini, and be sure to sprinkle lots of fresh basil and freshly grated parmesan on before serving. Enjoy!!
Printshrimp, corn and bacon zucchini fettuccine
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dishes
- Cuisine: Mediterranean
Ingredients
- 6 slices bacon
- 1 medium shallot
- 1 cup frozen corn
- 1 lb shrimp, peeled, deveined, tails removed
- ¼ teaspoon thyme
- ⅛ teaspoon crushed red pepper
- ½ cup fresh basil, chopped
- 1 cup shredded parmesan
- 3 cups spiralized zucchini
Instructions
- Slice bacon in half and cook in large skillet. When fully cooked, remove 2 T of bacon fat and reserve.
- Add shallots and corn to skillet and cook over medium heat until softened, about 5 minutes. Remove everything from pan. Add reserved bacon fat back to empty pan and cook shrimp, about 5 minutes.
- Add thyme and crushed red pepper.
- When shrimp is fully cooked, add zucchini noodles and cover pan. Cook for approximately 10 minutes, until zucchini is done. Remove from heat and add basil and parmesan.