This dish is loaded with vegetables that increase the nutrition profile of this recipe, and is a great way to get kids to eat more veggies.
Spiralizing the zucchini: Zucchini is in season from June through September. Pick zucchini that still has a firm stem, and store unwashed in your refrigerator’s crisper drawer until ready to use. To make low carb pasta, use a spiralizer (I use this one) to transform the zucchini into oodles of zoodles.
- 4 tablespoons butter
- 4 cloves of garlic, minced
- 1 teaspoon freshly ground black pepper
- 3 whole zucchini, spiralized
- 1 pound of medium shrimp, peeled and deveined
- 1/2 teaspoon of red pepper flakes
- 1/2 tablespoon tapioca flour
- ¼ cup heavy whipping cream
- Salt to taste
Spiralize the zucchini using a spiralizer and set aside in a bowl.
Heat a large saute pan, and add butter and minced garlic, cooking until the garlic butter mixture is fragrant.
Add the deveined shrimp to the hot pan and cook in the garlic butter sauce for 2 to 3 minutes on each side. Halfway through cooking the shrimp, add the red pepper. Cook until the shrimp is pink and cooked through, being careful not to overcook the shrimp. Once cooked, move the shrimp to another bowl and set aside.
Add the spiralized zucchini to the pan and toss the zucchini until it’s well coated in the garlic butter sauce. Cook for 2 to 3 minutes, making sure not to overcook the zucchini; it may become mushy if overdone. Move the zucchini back to the bowl and set aside.
In the same pan, begin to make the alfredo sauce. Add the tapioca flour to the remaining garlic butter sauce and let cook for a few minutes, stirring frequently until the tapioca flour has combined well with the leftover sauce; the mixture should have a creamy texture. Add cream, salt and pepper and let the sauce thicken for a minute.
Now, add the cooked zucchini and shrimp back to the alfredo sauce and gently toss to combine all ingredients. Enjoy!
For more recipes like this, visit JoJo’s Healthy Living.