Bart's Recipes
Wash the organic zucchini and use a spiralizer to create long strands. Place the courgetti on a paper towel and sprinkle a little salt over it to draw out excess moisture. Meanwhile, mince the garlic. Remove the seeds from the half red chili pepper and chop it into small pieces. Also mince the fresh flat-leaf parsley and prepare the peeled and cleaned shrimp.
Heat the extra virgin olive oil in a large pan or wok over medium-high heat. Add the shrimp, minced garlic, and chili pepper. Cook everything for three to four minutes until the shrimp are cooked through and have turned pink.
Pat the courgetti dry with a fresh paper towel to prevent the dish from becoming watery. Add the strands to the pan with the shrimp and toss everything well. Cook for only one to two minutes so the zucchini becomes warm but still retains a firm bite.
Remove the pan from heat immediately. Squeeze the juice of a quarter lemon over the dish and stir in the minced parsley. Divide the warm courgetti with shrimp onto plates and serve the meal immediately.
