Whoever said “opposites attract” was definitely on to something. Case in point: Lu and I.
Don’t get me wrong, Lu and I certainly have many similarities, but we do have our different habits and personality quirks – he’s super neat around the apartment and I’m, well, not so super neat. He usually has to remind me to close the cabinets and drawers after cooking or squeegee the glass shower door.
Just earlier this week, he left for work in the morning and found my keys in the door lock, from the night before. Oops!
I’m also known to lose important receipts, misplace the car keys, or forget to blow the candles out before leaving the apartment. What can I say? I don’t like to stress! As for Lu? Well, let’s just say that he folds his shirts all differently, depending on type and size. Me? Folding? Ha!
Having said all of this, one of the reasons that I love him with all of my heart is that he’s incredibly supportive of me and my dreams for Inspiralized. He gives me constructive criticism (although he’ll tell you that I fight him “tooth and nail“) and advice on every move I make (in a very low-key, caring way).
One of his constant comments is this: “Why don’t you make simpler recipes for those who just want to make an easy bowl of pasta?”
We definitely fight on this one. I feel like all of my recipes are pretty simple – yet delicious! And listen, he’s dashingly handsome, but he’s not exactly Mario Batali in the kitchen.
But alas, as always, I’m taking his advice (well, sort of). Today, I’ve created a super easy Shrimp Scampi recipe. I’ve taken a classic Italian favorite and transformed it into a healthier, low-carb, gluten-free and low-cal version of it’s former self. However, I couldn’t resist the urge to spice it up a bit – with bacon!
Are any of you complaining? It’s bacon!
What are your thoughts on this? Would you like to see more easy, classic dishes Inspiralized? I won’t fight back, I promise!
- 2 piece of bacon
- 1 garlic clove, minced
- 1 pinch red pepper flakes
- 1/4 cup minced shallots
- 8-10 shrimps, defrosted, deveined and shells removed
- salt and pepper, to taste
- 4 tbsp freshly squeezed lemon juice
- 2-3 medium zucchinis, peeled, Blade C
- 2 tsp lemon zest
- 2 tbsp freshly chopped parsley
- Place a large skillet over medium heat and add in the bacon. Cook bacon for 3 minutes on each side or until cooked to your crunchy preference. Remove with a slotted spoon and transfer to a plate lined with paper towel.
- Leave only 1 tbsp of bacon fat in the skillet and add in the garlic. Cook the garlic for 30 seconds and then add in the red pepper flakes, shallots and shrimp. Season with salt and pepper and let shrimp cook for about 2 minutes, flip over, add in the lemon juice and cook an additional two minutes. Remove the shrimps with a slotted spoon and set aside.
- In the same skillet, add in the zucchini noodles and toss to combine, for about 2 minutes and then add in the shrimp and crumble in the bacon. Toss to combine. Divide onto two plates and garnish with chopped parsley.
Optional: Throw in 1/4 cup of grated Parmesan cheese to the noodles before adding in the shrimp for extra flavor.