Keto Jumbo Shrimp and Chorizo Spaghetti
This low carb spaghetti is loaded with smoky Spanish chorizo, juicy jumbo shrimp and aromatic rosemary.This is a great quick and easy dinner, perfect for weeknights.
How to Make It
Step 1
Peel the outer skin from the zucchini and discard. Peel the zucchini into long wide strips and set aside.
Step 2
Roughly chop the chorizo, crush the garlic and finely chop the rosemary. Heat the olive oil in a skillet over a medium heat. Add the chorizo, garlic, onion and rosemary and cook for 3-4 minutes until tender and the chorizo begins to release its oils.
Step 3
Add the jumbo shrimp and lemon zest. Stir well and cook until the shrimp turns pink.
Step 4
Add the zucchini ribbons and stir well, coating the spaghetti in the flavorings. Cook for a further 2-3 minutes until the zucchini is tender and the chorizo and shrimp are piping hot through.
Ingredients
- Fresh Food Spanish Chorizo by Sainsbury’s – 4-½ ounce
- Peeled & Deveined Tail On Jumbo Shrimp – 5 oz
- Rosemary, Fresh – 2 teaspoon
- Garlic – 1 clove
- Red Onion – 1 tablespoon
- Lemon Peel Or Zest Raw – 1 tsp
- Olive Oil – 1 tablespoon
- Zucchini – 1 large