PALEO CREAMY โ€œALFREDOโ€ ZUCCHINI PASTA WITH GARLIC GINGER AND CHILI SHRIMP

24 Jun

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Pasta dishes are always a win and even a double win if they are packed with all the yumminess that are good for you. I finally jumped on the spirilizer wagon and got one! And it was a great and surprisingly cheap investment. Now I can pastafy and divafy most of my vegetables into fun and colorful veggie pasta recipes! Yay!

The mock alfredo sauce actually tastes like regular alfredo, but I made a few tweaks to healthify it a little. I mashed ยฝ an organic avocado and mixed in 2 tbsp of non fat plain Greek yogurt , ยผ tsp onion powder and a dash of sea salt; it turned out quite good! The mildness of the zucchini and the spicy kick you get from the shrimp creates a good balance ๐Ÿ™‚

Recipe:

1 organic zucchini
ยฝ an organic avocado
2 tbsp. non fat plain Greek yogurt
2 tsp. onion powder
A dash of sea salt
5-6 pieces raw shrimp (peeled)
ยฝ tsp. grated ginger
ยฝ tsp. grated garlic clove
ยผ tsp. chili powder
*chopped veggies of choice
1 tbsp. organic extra virgin olive oil (or coconut oil)

First of all, peel and marinate your shrimp. Place peeled shrimp in a bowl and mix in ginger, garlic, chili powder and a dash of sea salt. Cover the top of the bowl with tin foil and place in the refrigerator for 5 minutes.

Next, Spirilize your zucchini. If you donโ€™t have a spirilizer, you can also use a peeler. Mix in avocado, Greek yogurt and onion powder with the zucchini noodles until well incorporated and then set aside.

Place a skillet over medium heat and add olive oil, then transfer shrimp from the refrigerator into the skillet and cook for 1-2 minutes. You can cook the shrimp for 1 minute if you want it slightly juicy, or for 2 minutes if you want it fully cooked and chewy, but be careful not to overcook.

Transfer cooked shrimp into a dish and place the skillet back on the stove. Reduce the heat to low, then place zucchini noodles in the skillet and cover the top (you donโ€™t need to add oil because the zucchini contains quite a bit of moisture). Let simmer for 2 minutes.

When ready, transfer zucchini noodles into a plate and top with cooked shrimp and topping of choice (parmesan or feta cheese works!).

Easy eh? ๐Ÿ˜‰

9 Responses to “PALEO CREAMY โ€œALFREDOโ€ ZUCCHINI PASTA WITH GARLIC GINGER AND CHILI SHRIMP”

  1. Ronovan June 24, 2014 at 4:28 pm #

    I may just stare at this page all day.

  2. alifemoment June 24, 2014 at 4:56 pm #

    Never had it before, looks great, yummy !!! ๐Ÿ™‚

    • Valerie Azinge June 24, 2014 at 5:09 pm #

      Thanks love! You should give it a try! You just might like it ๐Ÿ˜‰

      • alifemoment June 24, 2014 at 5:15 pm #

        I definitely will! ๐Ÿ™‚

  3. nimmiafzal June 24, 2014 at 7:21 pm #

    Wow!!! Super yummy.. Really inviting…๐Ÿ˜Š

    • Valerie Azinge June 24, 2014 at 7:58 pm #

      Thank you ๐Ÿ™‚ I’ll share ๐Ÿ˜€

      • nimmiafzal June 25, 2014 at 12:31 pm #

        ๐Ÿ˜Š๐Ÿ˜Š๐Ÿ˜ƒ

Trackbacks/Pingbacks

  1. GARLIC BUTTER SHRIMP ZOODLES WITH LIGHT FETA CHEESE | My digital kitchen ๐Ÿ˜‹ - March 19, 2015

    […] The recipe is very similar to my previous zoodle recipe, which you can find here. […]

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