Zucchini pasta with shrimp
A source of protein and omega-3 fatty acids, this dish is rich in antioxidants and fiber thanks to the zucchini. The delicate taste of shrimp combined with the aroma of garlic and olive oil makes it perfect for a light dinner.
Pour boiling water over the shrimp (300 g) and let them warm up for 5 minutes. After that, peel them from their shells.
Wash the zucchini (1 piece) under water, cut off the ends, and grate it using a Korean carrot grater to create long spaghetti-like strands.
Peel the garlic (2 cloves) from the skin and rinse it.
In a skillet, heat vegetable oil (10 g) and add the chopped garlic. Sauté it together with the shrimp for 2-3 minutes, then transfer to a plate and remove the garlic.
In the remaining oil in the skillet, sauté the zucchini spaghetti for 1-2 minutes.
Then, add the sautéed shrimp back in, along with salt (2-3 pinches), ground black pepper (to taste), and stir.
Simmer all the ingredients for another 2-3 minutes until the zucchini becomes soft and releases its juice.
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