Prep Time: 15 min
Cook Time: 10 min
1 Tablespoons Olive Oil
1 Tablespoons Ginger Oil
1 Pound Large Shrimp, Shelled and Deveined (We Like A Lot Of Shrimp At Our House ^_^)
2 Tablespoon Minced Garlic
1/2 Tablespoon Minced Ginger
1/2 Tablespoon Curry Powder
1/2 Cup Button Mushrooms
1/4 Teaspoon Crushed Red Pepper Flakes
Salt and Pepper
1/4 Cup White Wine
2 Tablespoons Freshly Squeezed Lemon Juice
2 Medium Zucchini, Cut Into Noodles
Use Fresh or Dried Dill or Parsley, for Garnish
Place a large sauté pan over medium-low heat. Pour the olive and ginger oil into the pan and heat it for 1 minute. Add the garlic, ginger, crushed red pepper flakes, and cook them for close to a minute, stirring constantly.
Add the shrimp to the pan and sauté them, stirring as needed, until they are cooked throughout and pink on all sides, (this takes about 3 or 4 minutes). Season the shrimp with salt and pepper and then using a slotted spoon, remove them from the pan, leaving any liquid behind.
Increase the heat to medium and add the white wine and lemon juice to the pan. Using a wooden spoon (my cooking weapon of choice), scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 to 3 minutes. Add the zucchini noodles, mushrooms and curry powder and continue cooking. Stir occasionally, for 3 minutes. Return the shrimp to the pan and toss to combine ingredients. Season the mixture with salt and pepper, garnish with dill or parsley and serve immediately.