Low-Carb Summer Garden (Zucchini) Pasta with Chili Shrimp

(Serves 4-5)

2    Large Zucchinis
1    Med. Yellow Onion
5    Sweet Peppers
½   Pound Snap Peas
2    Cups Cherry Tomatoes
5    Cloves garlic
1    Lemon (zest)
1    Bunch Cilantro
1    Bunch Green Onion
1    Pound Med. Shrimp
2    Tbsp Thai Chili Paste
1    Tbsp Sesame Oil
2    Tbsp Rice Vinegar
2    Tbsp Fish Sauce
1    Cup Vegetable Stock
Salt/Pepper to taste


Use Spiralizer to create long zucchini noodles
Mince Garlic
Slice Peppers and Green Onion
Julienne yellow onion

In a large pan, sauté yellow onion, peppers, and cherry tomatoes on med-high heat for five minutes. Add garlic and sweat for an additional two minutes. Remove from heat and set aside. Sauté shrimp with chili paste for two minutes. Add Vinegar and reduce for one minute. Add fish sauce, sesame oil, and vegetable stock and combine with previously cooked vegetables. Add zucchini noodles and cover. Allow the zucchini to steam for 2-3 minutes. Split the zucchini between four plates. Top with the shrimp, vegetables, and broth. Finish with fresh cilantro, lemon zest, and green onion.

This is easily one of my favorite low-carb dishes that Matt makes at home (I made him write it down). Try it, and let me know how it turned out. It should not disappoint. Total prep and cooking time is less than 30 minutes.