So I'm really into this zoodle thing.. I am trying to watch my carbs so these veggie noodle make for a really great substitute. Get. A. Zoodle. Maker.
So I decided I was feeling Italian and decided to go with a nice light simple shrimp pasta and it turned out really yummy!!!
Shopping list:
two zucchini-already zoodled
two squash-already zoodled
one green bell pepper cut and diced
jar of capers
parm cheese
chicken stock
white wine
1/4 stick of butter
S&P
zest of a lemon and juice of a lemon
three garlic cloves diced and minced
1/2 white or yellow onion chopped and minced
1/2 lb of devieend shrimp
Procedure:
Start by sautéing your onion, garlic, bell pepper and butter until fragrant
deglaze your pan with a little chicken stock and white wine...add in the capers and a little sauce ( I just eyeball the amount.. if you add to much it will be WAYY salty so I just add a few finger fulls of capers and a little juice) generously salt and pepper the mixture and stir for about five minutes. zest your lemon and squeeze a little lemon juice to perk up this sauce :) really yummy!
mean while
Add your zoodles to a pot over medium high heat with a little olive oil, S/P, and 1/4 cup of water. Allow them to cook with the lid on for about 5 minutes..or until soft and pliable. This allows them to feel more like an actual noodle!!!
Add the sauce to the zoodles and coat generously ensuring that the veggies absorb the yummy sauce.
In the same pan that the sauce was made add your shrimp! Salt and pepper them and maybe add a bit more olive oil...coat and cook until pink and curled into a tight little comma shape.
once cooked add some zoodles to your plate, top with shrimp, garnish with fresh parsley, shredded parm, and you are all set for this amazing yummy dinner!!!!
Shopping list:
two zucchini-already zoodled
two squash-already zoodled
one green bell pepper cut and diced
jar of capers
parm cheese
chicken stock
white wine
1/4 stick of butter
S&P
zest of a lemon and juice of a lemon
three garlic cloves diced and minced
1/2 white or yellow onion chopped and minced
1/2 lb of devieend shrimp
Procedure:
Start by sautéing your onion, garlic, bell pepper and butter until fragrant
deglaze your pan with a little chicken stock and white wine...add in the capers and a little sauce ( I just eyeball the amount.. if you add to much it will be WAYY salty so I just add a few finger fulls of capers and a little juice) generously salt and pepper the mixture and stir for about five minutes. zest your lemon and squeeze a little lemon juice to perk up this sauce :) really yummy!
mean while
Add your zoodles to a pot over medium high heat with a little olive oil, S/P, and 1/4 cup of water. Allow them to cook with the lid on for about 5 minutes..or until soft and pliable. This allows them to feel more like an actual noodle!!!
Add the sauce to the zoodles and coat generously ensuring that the veggies absorb the yummy sauce.
In the same pan that the sauce was made add your shrimp! Salt and pepper them and maybe add a bit more olive oil...coat and cook until pink and curled into a tight little comma shape.
once cooked add some zoodles to your plate, top with shrimp, garnish with fresh parsley, shredded parm, and you are all set for this amazing yummy dinner!!!!
Also I don't normally do this, but I thought I would share an amazing wine pairing with you.
This wine is exceptional and tastes SO yummy with the shrimp. It is from Napa Valley and has a nice easy crisp taste...I love Sauvi B with anything fish related..it does not over power the meal and gives you a great compliment to add to the dinner. Groth can be found at HEB or Specs.
YUM!
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