Creamy Avocado Zucchini Noodle Pasta with Taco Lime Grilled Shrimp

• Seafood

  • 1 lb Shrimp

• Produce

  • 1 lb Cherry/grape tomatoes
  • 3 Zucchini, medium

• Condiments

  • 2 cups Avocado and tomatillo sauce, creamy
  • 1/4 cup Lime juice

• Baking & Spices

  • 2 tbsp Taco seasoning

• Oils & Vinegars

  • 1 tbsp Oil

Found on closetcooking.com

Description

Ingredients

• 1 pound shrimp
• 2 tablespoons taco seasoning
• 1/4 cup lime juice (~2 limes)
• 1 tablespoon oil
• 1 pound cherry/grape tomatoes
• 3 medium zucchini, cut into noodles
• 2 cups creamy avocado and tomatillo sauce (see below)
• 2 medium tomatillos
• 1 jalapeno pepper
• 1 small onion, peeled and quartered
• 2 large avocados
• 1 tablespoon lime juice
• 2 tablespoons cilantro
• salt to taste

Directions

• Marinate the shrimp in the mixture of the taco seasoning and lime juice and oil for 20 minutes.
• Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.
• Roast the tomatoes in a heavy bottomed skillet over medium-high heat, or broil under a broiler, until the tomatoes are charred and tender but still juicy, about 5-10 minutes.
• Lightly saute the zucchini noodles in a pan over medium heat until just tender, about 2-3 minutes.
• Toss the zucchini noodles, avocado sauce, roasted tomatoes and grilled shrimp and enjoy!
• Broil the tomatillo, jalapeno and onion until slightly charred and blackened on sides, about 5-10 minutes.
• Puree everything in a food processor and season with salt to taste.

Nutrition