Spiralized Delights | 7776 | Spiralized Delights
PESTO ZUCCHINI NOODLES
WITH SAUTÉED SHRIMP
MAKES 4 SERVINGS
Shrimp is the perfect protein to perch atop these pesto-coated noodles,
adding delicate brininess and unique texture to the so crunch of zucchini.
INGREDIENTS:
2 zucchini, spiralized
1 lb shrimp, cleaned and
deveined with tails le on
2 Tbsp. olive or sunflower seed
oil, divided
Salt and pepper to taste
cup Carrot Top (or traditional)
Pesto Sauce (pg. 128)
DIRECTIONS:
Spiralize zucchini and set aside.
Add oil to a large skillet over
medium heat. Add shrimp and
stir until firm and opaque on
each side, about 2-4 minutes
depending on size. Transfer
shrimp to a separate dish
and add more oil to the pan if
needed. Add zucchini noodles
and pesto, sautéeing until al
dente, about 4 minutes. Remove
from heat, add shrimp, and toss
to fully mix.
YELLOW SQUASH NOODLES
WITH SPICY TOMATO SAUCE
SERVES 2-4
Ready in just under 15 minutes, this warming, vegetable-centric dish is
as savory and delicious as it is satisfying.
INGREDIE NTS :
1 small onion,
sliced with Slicer Blade
2 cloves garlic,
sliced with Slicer Blade
3 yellow squash,
spiralized in Spiralizer
2 cups Spicy Tomato Sauce
(pg. 127)
cup fresh chopped parsley,
to garnish
Optional: grated Parmesan
cheese or nutritional yeast
DIRECTIONS:
Heat oil in a large skillet over
medium. Add onion and garlic
and sauté until translucent.
Add squash “noodles” and cook
until lightly brown, about 5
minutes, stirring occasionally to
cook evenly.
Pour tomato sauce on top of the
“noodles” and stir to coat. Cook
for an additional 3-5 minutes
until thoroughly heated. Season
with salt and pepper and
divide between serving bowls.
Garnish with fresh parsley and
Parmesan cheese, if desired.
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