1/11/2024 0 Comments Shrimp zoodlesWith the new year, returning to schedules, and creating new routines, I needed a quick and light meal option that's delicious and nutritious during the week. And although I love them with pasta, sometimes it's nice to have a lighter option.Īnd Zoodles are just that! Although I don't really like to think of them as a pasta substitute (let's be honest here - nothing is as good as the real thing), they are definitely lighter than pasta. Pesto and shrimp are two of my favorite things. Especially during busy weeks! Recipe Inspiration This recipe is great for a quick healthy lunch, dinner, or meal prep. Wow.Easy Pesto Shrimp Zoodles are a great way to change up your dinner routine! This dish is packed in flavor and nutrition, making it perfect for a light meal.Īnd the best part? This recipe is done in just 10 minutes thanks to some store bought items. Served with shaved parmesan and red pepper at the table. Instead of stirring the perfectly cooked zoodles (meaning perfectly undercooked and NOT limp an soggy) into the HOT kale mixture, I plated the zoodles and topped with the kale. Cooked and stirred until kale looked done. I added the lemon juice, salt, pepper, some garlic powder (because I did not want to chop additional fresh garlic and there was plenty in the zoodles already), and an unmeasured amount of red pepper flakes (prolly not enough, since I added more at the table). I added finely chopped kale in place of spinach (what I had on hand) and a splash of rose wine to deglaze the bottom on the pan. In the same pan, I added a package of chopped tempeh (in place of shrimp, don't judge - I like it and it's nutritious) and another glug of oil. I then transferred them to a bowl and covered them to keep warm. I covered the pan and cooked them for maybe 2 minutes. I sauteed a shallot (didn't have any onion on hand) and garlic in oil and butter until just starting to turn golden, then added the zoodles and quickly stirred to coat them. I made my zoodles and placed them in a paper-towel lined bowl in the refrigerator for about 20 minutes to help dry them out. I almost shouldn't review this, because I made a number of changes - however, this turned out so well, and I think it is a versatile base, so here is my review including what I did differently. It's more time consuming, yet it's something most of us have handy so you don't have to run to the store and buy another gadget. Hubby and I licked our plates clean! Also an alternative for those who don't have a spiralizer is to use a julienne peeler. I think this makes a world of a difference rather than seasoning straight in the pan. 4) Off to the side, i marinated the shrimp in the garlic, lemon, salt, crushed pepper and a little EVOO in advance while I prepped and cooked everything else (like 15-20 min). I really just wanted to blend the flavor together because I knew they would be added back to pan later with the shrimp. Squash has a high water content and cooking for 5 min. 3) I then added the zoodles and cooked for only 2 min. 2) I cooked the garlic and onions alone first for 5 min on medium-low to enhance the garlic flavor and the onions would be soft. In my opinion, using only 2 will not be enough. I did this for flavor, nutrition and color. This was fabulous! Here are some tips to make the most out of this meal: 1) I used 2 green and 2 yellow squash.
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