I would just like to take a moment to say how grateful I am to work with the people I do. I think too often you hear people complaining about work and the stress of work. It’s always easier to complain than to be appreciative and thankful. Don’t get me wrong, there are aspects of work that are not fun…hence why it’s called “work” and not “happy hour”. But I am fortunate to be surrounded by amazing patient care coordinators, medical assistants, pharmacy technicians, nurses, mid-levels, pharmacists (shout out to my people), and providers every day. Not to mention every other person that keeps the machine that is a clinic working. Yes, we do everything for our patients, but goodness some days it takes a lot of patience (hehe see what I did there?). I always try to thank the people that work hard to make my day a little easier, but I wanted to give a cyber thank you to everyone else out there that’s giving it their all :)
Now with all that hard work, you can bet that I work up an appetite. Sometimes the best meals take the least effort and time. Stop right there…don’t take another bite of the microwaved entrée. You can and should take time to reward yourself with a yummy home-cooked meal after a long day. This is an easy recipe that comes together in minutes AND you can easily customize it for the number of people eating. Oh yes, you better be intrigued. Zoodles. Zucchini noodles, my latest obsession. They are great because they substitute easily for any pasta dish and you can cook them in the sauce. Minimal dishes. Man friend is happy (since he’s always on dish duty).
I use a Paderno 3-Blade Spiralizer to create my zoodles. My ratio is 1 large zucchini per serving. I serve 5 shrimp per person and add as many mushrooms as I have on hand. Feel free to use an entire 10 oz container. Everything cooks in one pan and you can easily double the recipe and feed a larger crowd. I kept the recipe dairy-free, but you could grate some fresh parmesan on top of each serving if you want to kick it up another notch. Simple, fresh, flavorful, and quick. Who wouldn’t want to reward themselves after a long day with a bowl of some Garlicky Shrimp and Zoodles?!?! Tomorrow is Friday, take a moment to thank someone at work for what they do before you run out the door to celebrate the weekend ;)
Prep time: 5 minutes
Cook time: 15 minutes
5 oz sliced crimini mushrooms (half a container)
1/2 shallot, diced
20 large shrimp, peeled
4 large garlic cloves, minced
4 zucchini, ends removed
1/4 C diced sun-dried tomatoes in oil
1 T freshly sliced basil (~5 large basil leaves)
salt and pepper to taste
- While your veggies and shrimp are sautéing, use a spiralizer to transform your zucchini into zoodles.
- In a large sauté pan, over medium-high heat, add 1 tbsp extra virgin olive oil, mushrooms, and shallots and cook for 2-3 minutes.
- Place shrimp and garlic in the pan and cook an additional 2 minutes per side until pink. Remove shrimp and mushrooms from pan and set aside.
- Reduce heat to medium, sauté zoodles and sun-dried tomatoes in the same pan. Stir occasionally and cook until zoodles are tender (5-7 minutes).
- Add the shrimp and mushrooms back to the pan and toss with fresh basil. Serve warm.