Zoodles with shrimp, mushrooms and tomatoes
Invented from the last of our provisions during our boating tour through the Bahamas, this quick and healthy dish is a perfect weeknight dinner. Zoodles are lightly sauteed and topped with a shrimp,...
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Cooking tools:
- Spiralizer
- Skillet
- Nonstick skillet
- Paper towel
- Tongs
- Plate
- Chef's knife
- Cutting board
- Measuring spoon
- Grater
- Mixing bowl
- Stove
- Colander
Ingredients
- 4 medium zucchini
- 2 T butter, plus more if desired
- 2 T olive oil, plus more if desired
- 1/4 pound shiitake or brown mushrooms, sliced
- 2 cloves garlic, minced
- 2 pinches crushed red pepper flakes, divided
- 1 pint cherry tomatoes
- 1 pound uncooked shrimp, deveined and tails removed
- 1 handfull fresh basil, chiffonnade
- 2 T grated parmesan cheese
- 1 lemon
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