About
This low carb spaghetti is loaded with smoky Spanish chorizo, juicy jumbo shrimp and aromatic rosemary.
This is a great quick and easy dinner, perfect for weeknights.
Ingredients
- 4 ½ ounce fresh food spanish chorizo by sainsbury's
- 4 ½ ounce jumbo shrimp by publix
- 2 teaspoon rosemary, fresh
- 1 clove garlic
- 1 tablespoon red onion
- 1 teaspoon lemon peel or zest raw
- 1 tablespoon olive oil
- 1 large zucchini
Instructions
- Peel the outer skin from the zucchini and discard. Peel the zucchini into long wide strips and set aside.
- Roughly chop the chorizo, crush the garlic and finely chop the rosemary. Heat the olive oil in a skillet over a medium heat. Add the chorizo, garlic, onion and rosemary and cook for 3-4 minutes until tender and the chorizo begins to release its oils.
- Add the jumbo shrimp and lemon zest. Stir well and cook until the shrimp turns pink.
- Add the zucchini ribbons and stir well, coating the spaghetti in the flavorings. Cook for a further 2-3 minutes until the zucchini is tender and the chorizo and shrimp are piping hot through.
Nutrition Facts
- Servings: 2
- Calories: 376.0kcal/1573.3kJ (per serving)
- Fat: 24.7g (per serving)
- Carbs: 7.0g (per serving)
- Protein: 29.3g (per serving)
