PALEO CREAMY “ALFREDO” 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 ½ an organic avocado and mixed in 2 tbsp of non fat plain Greek yogurt , ¼ 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 🙂

Recipe:

1 organic zucchini
½ 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)
½ tsp. grated ginger
½ tsp. grated garlic clove
¼ 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 don’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 don’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? 😉

9 Responses to “PALEO CREAMY “ALFREDO” 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 !!! 🙂

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

      Thanks love! You should give it a try! You just might like it 😉

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

        I definitely will! 🙂

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

    Wow!!! Super yummy.. Really inviting…😊

Trackbacks/Pingbacks

  1. GARLIC BUTTER SHRIMP ZOODLES WITH LIGHT FETA CHEESE | My digital kitchen 😋 - March 19, 2015

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

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