Calabacin spaghetti are a low carbohydrate recipe ideal to replace spaghetti made with lunch or dinner flour, with the advantage that they are also very tasty, they are gluten free and are full of nutrients. Check all the steps of this schotic spaghetti recipe with shrimp to the Ajillo that we show you in recipes and you will see how easy this dish is to make!
| 🚻 3 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make zucchini spaghetti with punket to the Ajillo: |
| 360 grams of fresh or frozen peeled prawns. |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make zucchini spaghetti with punket to the Ajillo:
1. Gather all the necessary ingredients to make the zucchini spaghetti.
Trick: Let the prawns leave in the event that they are not fresh.
2. Pica the garlic and fry them in the olivajunto oil with the chief chopped over low heat. Do not let it remove to get burn.
3. Once the garlic is very golden, add the peeled and fry on about 5 minutes. Play them to taste.
4. While the shrimp are cooked, the zucchini begins to grate using the appropriate utensil or simply a fine grater. When they are ready, add the spaghetti to the prawns.
Trick: To prevent the zucchini from releasing a lot of water when cooking it place the spaghetti in a kitchen cloth previously and tighten very strong.
5. Remove well, rectify salt and pepper if necessary and cook the zucchini spaghetti with chlack shrimp for about 5 minutes to integrate all flavors. Then sprinkle some grated Parmesan cheese above and enjoy them!
