Ingredients
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2 large Zucchini(I used one yellow and one green)
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1 tablespoon Olive oil
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To taste Salt and pepper
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1 Shallot
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6 Cherry tomatoes
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1 teaspoon Tabasco
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1 Lime
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1 teaspoon Maple syrup
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A handful fresh Parsley
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1 large clove Garlic
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12 Vegan shrimps
Directions
If pasta doesn’t cut it for you, zoodles might! This recipe is simple and tasty, inspired to a classic linguini recipe that uses shrimps and cherry tomatoes.
Start by preparing your zoodles with the type of zucchini you like – here, I have used a yellow and a green zucchini. Then, prepare a quick stir-fry with olive oil, shallot, garlic and cherry tomato. Add the zoodles, cook for 3 minutes and serve. Finally, sprinkle with fresh parsley and enjoy!
Steps
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1
Done
5 minutes
|
Prepare the veggiesRinse well the zucchini, chop off their ends the ends and halve them. Peel the shallot and slice it thinly. Take the vegan shrimps out of the freezer. Rinse the cherry tomatoes and quarter them. Squeeze the lime. Spiralize the zucchini and set aside. Finally, peel and thinly slice the garlic. |
|
2
Done
5 minutes
|
Cook the veggiesHeat the olive oil in a wok or in a large skillet. Add the shallot and the garlic. Cook for 1 minute, then add the cherry tomatoes and the shrimps. Season with salt and pepper, add the Tabasco, lime juice and maple syrup, and cook for 1 minute. Finally, add the zoodles and cook for 3 minutes. Gently fold the zoodles to incorporate the shrimps and tomatoes. Take off the heat. |
|
3
Done
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Serve and enjoyServe and enjoy! |
