Shrimp and Zucchini Noodles in a Parmesan Pesto Cream Sauce

• Seafood

  • 8 oz Shrimp

• Produce

  • 1 Basil, fresh
  • 1/4 tsp Garlic powder
  • 1 Parsley, fresh
  • 2 Zucchini squash (approx 7 inches long, medium

• Condiments

  • 2 tbsp Pesto, homemade or store-bought

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1 tbsp Flour, regular or GF
  • 1/8 tsp Paprika
  • 1 Red pepper flakes
  • 1/8 tsp Sea salt

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Milk
  • 1/2 cup Parmesan cheese

Found on peasandcrayons.com

Description

Ingredients

• 2 medium zucchini squash (approx 7 inches long)
• 1 TBSP butter
• 1 TBSP flour (regular or GF)
• 1/2 cup room temperature milk (2% or whole)
• 1/2 cup freshly grated parmesan cheese, extra for topping
• 2 TBSP homemade or store bought pesto
• 8-10 oz cleaned peeled shrimp (fresh of thawed)
• 1/4 tsp garlic powder*
• 1/8 tsp paprika
• 1/8 tsp sea salt
• 1/8 tsp black pepper
• extra virgin olive oil for drizzling
• OPTIONAL EXTRAS:
• fresh basil, torn or chopped
• fresh chopped parsley
• red pepper flakes
• *For extra garlic flavor, add some minced garlic to your shrimp while sauteeing. This can be done in addition to or in place of the garlic powder!
• 1/2 cup Blue Diamond Sriracha Almonds
• 1lb fresh Wild Alaskan Salmon, skin on
• 1/8 tsp salt
• 1 egg white, whisked
• 2 TBSP oil plus a bit extra as needed
• SRIRACHA YOGURT SAUCE:
• 1/2 cup greek yogurt
• 1-2 TBSP Sriracha chili sauce
• 1 TBSP white vinegar
• 1/4 tsp garlic powder
• a pinch of salt
• Add extra Sriracha to taste.
• For a paleo-friendly sauce, replace yogurt with mayo.
• 25 medium raw shrimp [see below]
• 2 cups bowtie/farfalle pasta
• 1 + 1/2 cups broccoli florets
• 1/2 tsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp parsley
• 1/8 tsp salt
• 1 clove of garlic, smashed and minced
• 1/4 cup half and half [half cream; half milk]
• 1/4 cup freshly grated Parmesan cheese
• 1/2 tsp cajun seasoning blend
• additional salt and pepper, to taste
• a sprinkle of paprika
• extra Parmesan, for topping
• note: keep an extra bit of milk or half and half on hand to thin the sauce at the end as needed. Ill sometimes add a few extra tablespoons at the end.
• tip: eliminate food waste by shredding the raw, unused broccoli stalk into broccoli slaw for salads or coleslaw, or by juicing it along with your favorite fruits and veggies!

Directions

• Wash and slice the ends off your squash.
• Using a spiralizer or a veggie peeler, slice your zucchini into noodles and set aside.
• Bring a nonstick pan or skillet to medium heat and melt your butter.
• Add flour and stir constantly to form a smooth paste.
• Next add room temperature milk (warm it if needed) and continue stirring until mixture is smooth and begins to thicken.
• Sprinkle in Parmesan cheese and stir, then add your pesto.
• Reduce heat to lowest setting and allow sauce to stay warm while you cook your shrimp.
• Bring a pan or skillet to medium heat and add a drizzle of olive oil (or use butter if you prefer!) and your shrimp.
• Season with garlic powder, paprika, sea salt and pepper and cook on each side for about 2 minutes until shrimp curl and turn a pinkish-orange and opaque. The saute time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes!
• Add the noodles to your shrimp and stir, giving the zucchini noodles a chance to soften slightly. Theyre best al-dente, slightly tender with an nice bite to them.
• Pour your sauce over the mixture and serve.
• Top with freshly grated Parmesan cheese and your choice of extras from the list above.
• Enjoy!
• Preheat oven or toaster oven to 425 degrees F.
• Add almonds to a bag and crush into coarse crumbs using any tool of your choosing. I used a mason jar but a wine bottle or glass olive oil bottle also works!
• Pat salmon dry and sprinkle with 1/8 tsp of salt.
• Brush with egg white and top with crushed Sriracha almonds. Press to coat.
• Since were searing these skin-on [it helps keep the tender easily-flaked fish together] only one side of the salmon will need a coating.
• Next place a TBSP or two of oil in a pan or skillet and bring to medium-high heat.
• Add salmon.
• Sear each side for a minute or two, adding more oil if needed, then transfer to the oven to bake.
• With a spatula, gently move the salmon to a foil lined baking sheet, skin side down, and bake for approximately 5-10 minutes, depending on the thickness of your fillets, until the center is fully cooked and opaque.
• If youre using a cast-iron or oven-safe skillet, pop that bad boy with the fish directly in the oven.
• The result is a crisp, flavorful crust on the outside with a tender flaky inside.
• Serve piping hot and devour immediately.
• FEELING SAUCY? Serve with a drizzle of Sriracha chili sauce or whip up a ramekin of Sriracha yogurt sauce by whisking together the sauce ingredients above.
• Defrost shrimp if using frozen. If using whole shrimp, clean/peel/de-vein shrimp as needed.
• If using fresh, set aside and grab your pasta!
• Cook pasta as directed until tender.
• Next steam or blanch your broccoli tops. Save time and dishes by blanching them quickly in the pot of boiling pasta water. You can do this during the last minute or two of the pastas cook time.
• While your pasta and broccoli cook, bring a pan/skillet to medium-high heat with 1/2 tsp of olive oil.
• Add the shrimp and toss to coat, then top with garlic powder, parsley, and salt.
• Cook shrimp until pink and opaque, adding the garlic in for a quick saute towards the end to prevent it from burning. If the pan is dry you can add a smidgen of olive oil before adding the garlic.
• Drain the pasta and add back into the pot.
• To coat my pasta in teeny broccoli sprinkles versus chunks of broccoli, I use a knife to slice off the very top portion of the broccoli, avoiding the stalk altogether.
• I save the leftover broccoli to make a basil-broccoli pesto or freeze them to use in mac and cheese recipes. Feel free to add large chunks into your pasta if you prefer! Its great both ways!
• Reduce heat to medium setting and pour in the half and half, cheese, and cajun seasoning.
• Stir constantly until the dairy thickens into a delicious sauce.
• Add in your shrimp along with your broccoli and stir to coat.
• Taste, then add any additional seasoning youd like. Extra cajun kick is always welcome!
• At this point you may also want to add a little more milk to thin the sauce. Add 2-3 tablespoons and give it a good stir!
• Plate then top with a sprinkle of paprika and a light shaving of Parmesan cheese. Yum!