Keto Zucchini Noodles & Spinach

STATS:

• Total time: Twenty-five mints
• Cuisine: American
• Calories: 350 kcal
• Course: Main Course
• Diet: Keto, Low-Carb, Gluten-Free
• Prep time: Ten mints.
• Serving size: 1 bowl
• Cook time: Fifteen mints.
• Servings: 2

EQUIPMENT:

• Large skillet
• Knife
• Spatula
• Chopping board

INGREDIENTS:

• 2 zucchini
• 1 tbsp. olive oil or butter
• 2 cups fresh spinach
• ½ lb. shrimp
• ½ cup heavy cream
• ½ cup mozzarella or cheddar cheese
• 2 tbsp. Parmesan
• 2 pieces garlic
• Salt and pepper
• Optional: chili flakes or Italian herbs

INGREDIENTS NOTES:

ZUCCHINI:

• We have to use the fresh and firm zucchini to make the crispy noodles so that it doesn’t become soggy.

SHRIMP:

• We have to use the peeled and deveined shrimp and it adds the lean protein and it cooks quickly as well.

BABY SPINACH:

• We use fresh baby spinach leaves which will wilt quickly and add a bright color and nutrition to this dish.

HEAVY CREAM:

• Heavy cream adds texture and makes the sauce creamy and rich.

MOZZARELLA CHEESE:

• Mozzarella cheese is added to make the sauce to make the creamy sauce and it also melts quickly and effectively.

PARMESAN CHEESE:

• Parmesan cheese is added to give the strong savory flavor and it also makes the sauce rich and indulgent.

GARLIC:

• We add the fresh garlic in this dish to prepare this dish more fragrant & appetizing.

OLIVE OIL:

• Olive oil is used the saute the shrimp and it improves the taste and it also aids in the addition of good fats.

SALT & PEPPER:

• Salt and pepper are necessary for flavor balance and seasoning.

CHILI FLAKES:

• We can add the chili flakes as we like and it is optional.

INSTRUCTION:

1. We can warm up the olive oil in the pan on moderate flame.
2. Now we can add the shrimp and garlic, and roast for 2-3 minutes from all sides till the shrimp will get opaque & pink.
3. Then we can add the pepper powder and salt to season the dish and put it on the plate.
4. We can include the spinach in pan and saute for 1-2 minutes or till the spinach gets wilt.
5. Now we can add the parmesan cheese, heavy cream, and mozzarella cheese, and whisk till they get melt and become creamy.
6. We can add the zucchini noodles in the last and cook for 2 to 3 minutes, or until barely soft, and toss properly to coat the sauce.
7. Then we can put the shrimp back in the pan and mix and warm-up the dish.
8. We would sprinkle the shredded cheese on the Keto Zucchini Noodles & Spinach and serve warm.

SERVING IDEAS:

• We would sprinkle the dish with the parsley and basil to make the dish colorful and appealing.
• You would have this dish with the avocado slices for the additional fat content.
• We can add some lemon to the dish to prepare the palatable & appealing dish.
• You could also have this dish with the dry white wine.
• We can also serve this dish with keto garlic bread.
• You can add nuts crumble over the dish for the additional crunch.

TIPS:

• We have to pat dry the shrimp properly so that we can easily sear the shrimp.
• You don’t have to overcook the zucchini as it will become mushy.
• We have to use pre-spiralized zucchini to save time.
• You could also include some bell peppers or mushrooms to prepare the tasty dish.
• We can also add some chili flakes to make this dish spicier.

STORAGE INFORMATION:

FRIDGE:

• We can put this dish in the airtight container and preserve this dish for 3 days.

FREEZER:

• We don’t have to store the dish as the zoodles will become mushy and the dish become watery.

NUTRITIONAL INFORMATION:

Fiber: 2g
Net carbs: 7g
Protein: 28g
Fat: 25g
Sodium: 680mg
Calories: 350 kcal
Potassium: 700mg
Calcium: 200mg
Iron: 2.5mg
Vitamin A: 1200 IU
Serving size: 1 bowl
Total carbs: 9g