Langoustines and Zucchini Pasta Recipe: Best low carb home cooked dinner thus far. Zucchini noodles and langoustines in a white wine garlic sauce.
1 medium zucchini
4 cloves of garlic
1/3 cup dry white wine
1 tbsp butter
6 oz langoustines
1 tsp lemon juice
1 tbsp parsley
Red pepper flake
Salt and pepper
Heat butter in medium pan and add garlic and half of parsley. Cook until garlic is golden. Add in white wine. Let reduce by half. Add in red pepper flakes, salt and pepper to taste. Add langoustines (or substitute shrimp) heat until warm. Turn off heat. We bought our langoustines at Trader Joe’s.
Take the lemon juice, spiraled zucchini and add to the pan and toss. Top with remaining parsley. I put on a few flakes of Parmesan at end. Healthy (just a bit of wine) and so very delicious!
To make our zucchini pasta we used the As Seen on TV Veggetti. It worked, but it made more of a ribbon as compared to the blue handle tool (shown below), which made a better separated noodle form. Just not as expected and Veggetti is inconsistent from other pictures seen online. Mine clumped, where as others looked like loose, free noodles (see photos below for examples of noodles.)
Hey, follow me on Instagram: @Phatphood