The Fresh Beet | Credible Nutrition Information

Broccoli & Shrimp Zoodles

By April 22, 2017 Recipe Box, Spring, Summer
healthy recipe
Need a juicy, zesty, fresh-tasting meal for Spring? Try this magical bowl of zoodles and angel hair topped with broccoli, kale, and shrimp, and doused with a lemon-garlic-white wine-butter sauce. I’m usually content with the meals I make for dinner but this one really made me smile. It must have been the butter.

What’s a Zoodle?

Zucchini in the shape of noodles. There are all sorts of gadgets to help you make zoodles but some grocery stores also sell them already zoodled. You can also make “noodles” out of sweet potatoes (swoodles?), summer squash (squoodles?), beets (boodles?), carrots (coodles?) and other root veggies.

Don’t have zoodles, like zoodles, or care about zoodles?

No biggie. Place your shrimp and broccoli over angel hair pasta.

What You Need

Zucchini, 1 large zoodled
Angel Hair Spaghetti, 1 oz dry
Shrimp – I used leftover shrimp from our weekend Low Country boil but a half pound of shrimp would work for two people
Broccoli, 1 large head chopped including stems
Kale, 3 large leaves, stems removed and leaves chopped (I ran a potato peeler down the edges of the stems to get zoodle-ish kale stems)
Onion, 1 small minced and separated in half (half is for the sauce)
Garlic, 6 cloves minced and separated in half (half is for the sauce)
1 cup white wine – any kind
Butter – 1 Tablespoon
1/2 lemon, juiced
Fresh oregano and parsley, handful – alternatively you can use 1 teaspoon of dried oregano
Salt & Pepper
Olive Oil

What To Do

1) Get your pasta water going first. Lightly salt the water and bring to a boil. Drop pasta in and cook until al dente. If using uncooked shrimp, drop the shrimp into your boiling pasta water the last several minutes of cooking time. **Try not to overcook your shrimp or they’ll be chewy. They’re still edible but there ain’t nothing better than a tender bite of shrimp.
2) While pasta cooks, saute up your veggies. Heat 1 Tablespoon of oil in a large saute pan and add 1/2 the onion. Cook until translucent, a few minutes. Add in broccoli and kale, and season with salt and pepper. Saute for about 5 minutes and season with salt and pepper; add in 1/2 the garlic and cook another minute or two. Remove from heat and set aside.
3) Remove shrimp with a spoon and place in covered bowl. Drain pasta and set aside.
4) In same saute pan you cooked broccoli, heat a little splash more of oil and sautee your zoodles and angel hair together for a few minutes until heated through. Turn off heat and cover.
5) The Sauce: Heat 1 teaspoon of olive oil in a small saucepan over medium heat. Add the remaining 1/2 of onion and cook until slightly browned. Add the remaining garlic and cook for 1 minute. Add white wine, lemon juice, oregano, and butter and let simmer for about 10 minutes. Season with salt and pepper.
6) Put it all together: Divide zoodles and noodles into 2 bowls, top with veggies and shrimp, and pour sauce on top. Sprinkle with parsley.

 

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