It doesn’t taste like a bed of angel hair pasta so you have to get over the difference in texture but other than that, it tasted delicious! I altered my mom’s recipe a little bit by using less olive oil and adding in some chicken sausage for extra protein. Make sure all the shrimp are flipped over on the second side. Who do they think they’re trying to play?! I was craving my mom’s garlic shrimp and parsley pasta and figured it was time to bite the bullet and give these zoodles a try. Pinterest keeps insisting that instead of spaghetti noodles I can spiralize a zucchini and it’ll taste the same. (Insert terrified face.) In case you didn’t know this about me, I’m addicted to pasta… like I could eat it for breakfast, lunch, and dinner hence why I need to cut back some. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Return shrimp to the skillet and top with feta cheese. Remove the shrimp from the skillet, transfer to a bowl then set aside. Be sure not to overcook them or they will get rubbery. They won’t look grey and translucent anymore they will be opaque and pink. Keep cooking, stirring frequently, until zoodles are tender yet firm to the bite, 3 to 4 minutes. Add both the minced garlic and the shrimp to the skillet and cook for three to four minutes, stirring often, until shrimp are cooked through. Add zucchini noodles, oregano, lemon juice, salt, and pepper. Carefully add wine and bring to a simmer. Add cherry tomatoes and olives to the skillet and cook until tomatoes begin to soften, 2 to 3 minutes. Cason and I have jumped on the #newyearnewme bandwagon in 2016 and we’re trying to fix healthier meals! That basically means we’ve officially gone low carb. Add garlic and cook, stirring, for 30 seconds.
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