Earthy aleppo pepper and sumac bring Turkish flavor notes to this healthy and lightning fast dish. 15 Minute Shrimp Zoodles Turkish Style is a perfect weeknight dinner with an exotic twist!
Add oil to a heavy pan (ie. cast iron) over fairly high heat. When pan is hot, add tomatoes and onion. Stir frequently. When the tomatoes begin to burst, add the garlic, sumac, and aleppo pepper.
Stir to combine. Now add the spiralized zucchini. Continue stirring until the zucchini begins to soften. Add the shrimp. Stir until the shrimp starts to turn pink and loses its transparent look.
De-glaze the skillet with the white wine, lemon juice, and zest. Stir well, and allow the shrimp to finish cooking. You don't want limp zucchini; rather, you want tender zucchini.
Season with salt and pepper. Serve in a shallow bowl with a sprinkling of fresh parsley.
This is a "15 minute dish" if you start with peeled and deveined shrimp. I buy wild-caught Argentinian shrimp that are delicious - and peeled and deveined. If I buy local Gulf shrimp, they are not. However, my sous chef (hubby) usually peels them for me while I do the other prep, in which case, I still get this done in about 15 minutes!
I use 3 small/medium zucchini (about 8" long x 2" diameter) for the 2 of us. We love lots of veggies! If your zucchini is larger, adjust. I fill my 8 cup glass measuring cup with the zucchini spirals. They cook down substantially.
What to do with those leftover zucchini middles? Freeze them in your zip bag of veggies that go into homemade stock.
Macronutrients (approximation from MyFitnessPal.com): 407 calories; 42 g protein; 30 g carbohydrates; 9 g fat.