Would you believe me if I told you that zucchini pasta with shrimps is not a regular pasta? 🙂 Yup, these noodles you see are actually noodles from a real zucchini I carved earlier today and cooked as if they were pasta!
Could you imagine anything better and healthier for our summer bodies?
I decided to reveal one of my favourite recipes that is included in my own diet. Everything I’m sharing here with you is based on my experience with nutrition and my clients that I’m coaching.
LIFESTYLE is the key, not a diet, not starving, simply a lifestyle. Change that and your body will thank you not only by looking like a million dollar babe but by being healthy too.
I fell in love with vegetables being prepared this way. It’s fresh, it’s light and you won’t gain a gram of fat 🙂
ZUCCHINI PASTA WITH SHRIMPS
Preparation 10 minutes / Cooking 20 minutes / Serves 2
1 large zucchini
12 medium shrimps
5-6 fresh asparagus
100 grams fresh beans
4 medium tomatoes
1 clove garlic
1 shot of cognac
bunch of fresh basil
2 tablespoons olive oil
salt & pepper to taste
Heat up olive oil in wok and chop garlic, asparagus, tomatoes and beans. Peel your shrimps and when the olive oil is hot, throw them in. When they catch some colour, lower the fire and add one shot of cognac. Let the alcohol “disappear” (to one third of the liquid) so that you’ll just be left with beautiful shrimps in a nice sauce.
Take the shrimps out and add to the sauce in wok garlic, asparagus, tomatoes and beans. Cook for 4-5 minutes until vegetables start becoming soft.
Use vegetable noodle maker to create zucchini look-a-like pasta and add it to the wok. Cook for extra 5-6 minutes till zucchini is cooked, add back cooked shrimps, salt, pepper and basil & serve!
Happy cooking & keep moving towards your dream summer bodies, dear Foodies!