This one is very similar to other posts with zoodles, but I wanted to show how truly versatile zucchini noodles can be! My husband actually asks for them now instead of pasta noodles- which is fine by me! More veggies, less carbs- big thumbs up in my book! For this recipe you will need:
- 1 lb medium-large shrimp (peeled)
- Cajun/ creole seasoning
- 1/2 stick butter
- 1/2 head of broccoli cut into bite sized florets
- 2 medium- large sized zucchini (one per person)
Since you will be making a burned butter sauce, I highly suggest prepping everything first. Once you start melting the butter everything will move quickly! Go ahead and peel the shrimp, cut the broccoli, and julienne the zucchini. If you're new to making zoodles, refer to my previous post on Zoodles for a quick tutorial on how to prepare and cook them ( however, for this recipe, wait to saute the zoodles until after you have cooked the shrimp and broccoli).
Start by melting 2 tbsp (1/4 stick of butter) in a large skillet, saute pan, or wok. Let the butter completely melt and cook until you see it just begin to turn golden/brown. Immediately, but carefully, add in the shrimp and broccoli. Season with creole/cajun seasoning to taste. When broccoli is cooked, remove and set aside in covered bowl to keep warm.
Melt the rest of the butter in the same skillet/pan and when melted (doesn't have to be browned) add zoodles and cook according to previous directions (see link above). When noodles are almost done, add in shrimp and broccoli and toss until mixed together.
Note: you may need more butter depending on the size and moisture of the zucchini
Plate, serve and enjoy immediately!
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