By esactress on January 02, 2012
Photo by loof
Photo by loof
"Super light and deliciously satisfying, this creation totally hit the spot on a night I was craving pasta! The best part is? It's so light, feel free to go back for seconds, maybe even thirds! And Never fear, that "fat" is healthy fat (Monounsaturated fat aka MUFA) from the olive oil ;) The kind that's good for you!"
Serving Size: 1 (490 g)
Servings Per Recipe: 4
"Outstanding! Great flavor combination, and the noodles are so much better than pasta. This will become a regular for me!"
"This dish is absolutely amazing! I loved everything about this, including how quick it is to prepare. I made this exactly as directed and would not change a thing. The herbs with the lemon and wine are delicious on the shrimp and so good on top of the squash "pasta". Healthy restaurant-quality meal, delicious and ready in minutes - just can't beat that - thanks for sharing the recipe! Made for the Best of 2012 event, recommended by JackieOhNo!"
"I cannot begin to tell you how delicious this recipe is! Creating the squash strips did take some time, but the end result was so worth it. I made this exactly as posted and really enjoyed the combination of the lemon, red pepper, and garlic. I used fresh parsley and fresh basil. The squash was super tasty and the shrimp was terrific. Now I wish I had found this recipe sooner when I was inundated with zucchini! I will definitely be making this again!"
"I am a cooking newbie, and this is honestly the best thing I've ever made. I adhered pretty closely to the recipe, while adding quite a lot of red pepper flakes for spice. The taste is phenomenal, made even better by the use of squash instead of pasta. My boyfriend cannot stop raving, and is "mad" at me for halving the recipe! I will definitely make this again... and again."
"This is an excellent recipe! I only substituted oregano for the basil since that's all I had and
it was really good. This is a great recipe for getting more vegetables in your diet. Thanks so much."