March 07th, 2020

Creamy Zucchini Noodles with Shrimp

SERVINGS: 1-2
DIETARY: Gluten-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 25 min/15 min

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Creamy Zucchini Pasta

• 2 zucchini, cut lengthwise and into thin strips (or buy a box of pre-spiralized zucchini)
• 4 oz. button mushrooms, sliced
• 2 cloves garlic, diced fine
• 1/2 sweet onion, cut into thin strips
• 4 oz. grape tomatoes, halved
• 2 tbsp. olive oil
• 4 oz. heavy cream
• 1/4 c. pesto
• salt and pepper

Sauteed Shrimp

• 1/2 lb. shrimp, deveined and deshelled
• 1 tbsp. olive oil
• 1/2 tbsp. chili flakes
• salt and pepper

1. First, heat the 2 tbsp. olive oil in a large pan on med high heat.  Once the oil is hot, add the mushrooms, garlic, onion, and grape tomatoes.  Cook together for 5-7 minutes or until onions begin to wilt.
2. Second, add the zucchini noodles and cook for another 2-3 minutes.  
3. After the veggies are close to being done, add the cream, cook for about a minute, then add the pesto and mix thoroughly with a spatula.  Set aside.
4. Moving on to the shrimp.  Add the oil to a small pan and turn the stove to high heat.  Add the shrimp when hot and cook on each side for 2 minutes or until pink all around (shrimp overcook easily so be careful).
5. Lastly, you can either mix the shrimp with the "pasta" or serve on the side like I did.  

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"Me Cuisine" Tips

• This recipe would taste great with a tomato sauce or alfredo if you aren't a fan of basil.  Just be careful not to add flour or sugar if you want to keep it keto.
• It will be a great vegetarian option if you omit the shrimp.
• Spiralizng or cutting the zucchini yourself takes more time, so I recommend buying a box of pre cut zucchini.  It's only about $5.