- 4 Zucchini (Large, julienned (cut into long, thing strips))
- 2 T Olive Oil
- 12 Basil Leaves (chopped fine)
- 2 lb Shrimp (Fresh frozen shell on shrimp)
- 4 T Johnny’s Great Caesar Garlic Spread and Seasoning
- 2 t Johnny’s seasoning
Mix together zucchini, olive oil and seasoning. Toss to coat. Heat a large non-stick skillet to medium high. Saute zucchini until the strips become semi-transparent, but not over cooked. Just before serving add basil leaves.
This “pasta” can also be used as “spaghetti” or layered as “lasagna”
Under running water peel and de-vein shrimp. Pat shrimp dry and place in a large bowl. Drizzle on olive oil and sprinkle on seasoning. Toss to coat all the shrimp.
Heat a non-stick skillet to medium high and add shrimp. Make sure each shrimp is laying flat on the skillet. Saute about 2 minutes or until the shrimp start to turn pink and then turn over, cooking 1 minute more. Remove from heat and serve over your “pasta”