Basil Shrimp Zucchini Pasta

Serving Size: 2

  • 3 scallions
  • 1 lemon
  • 1/3c olive oil
  • 4 basil leaves
  • 1 tsp chilli flakes
  • 1/2c jasmine rice
  • 2 zucchinis
  • 10 ounce shrimp
  • butter
  • clove of garlic
  • sesame seeds
  1. Wash and dry all produce. Cut scallions and separate the whites and greens. Heat a tbsp of butter and add the white scallions. Cook 2-3 minutes or until soft then add 3/4 cup of water and bring to a boil.
  2. Once water boils, add in the rice and let it simmer. Cook 12-15 minutes. Once cooked, keep covered and put aside.
  3. Trim ends from zucchini. Use a peeler to shred each zucchini until you get to the core. Put shreds into a bowl and zest a tsp of lemon. When finished, quarter lemon and juice two quarters into the bowl.
  4. Toss zucchini with olive oil and shred basil leaves into the bowl. Put aside.
  5. In a pan, add a little olive oil and the shrimp. Cook until pink.
  6. Melt 2 tbsp of butter and mince in the garlic and green scallions. Pour into the pan with shrimp and mix together cooking for 2-3 minutes.
  7. Put rice into a bowl and top with the zucchini and shrimp. Sprinkle sesames seeds and squeeze some lemon on top.
  8. Enjoy!

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