Friday, August 1, 2014

Shrimp & Zucchini Alfredo

I recently bought this spiralizer from amazon for turning my veggies into faux pasta. Good trick, huh? It's obviously not the delicious carb filled pasta you treat yourself to on date nights, but it is the delicious pasta that brings no heartburn and fewer calories, so you don't feel as bad for skipping your workout.

Shrimp and Zucchini Alfredo: Serves 2

4 tbsp. olive oil
4 small zucchini
1 lb. medium shrimp
2 cu. lowfat milk
1 cu. chicken broth
3/4 cu. all purpose flour
3/4 cu. parmesan cheese
1 tsp. garlic powder
salt and pepper to taste

1. Wash your zucchini and cut off the ends. Run all four zucchini through your spiralizer or use a pairing knife to spiralize your zucchini.
2. Heat 2 tbsp. of oil in large skillet and add your zucchini with a little salt and pepper. Cook on medium/high heat for about 15 minutes flipping occasionally with a spatula.
3. While your zucchini is cooking you can start on the alfredo sauce. In a medium saucepan, heat the milk, broth, and garlic powder on low heat until warm. Add flour and stir until the flour had been fully incorporated into the sauce. Remove the saucepan from the heat and stir in the parmesan until fully incorporated into the sauce. Add salt and pepper to taste, and simmer on the lowest heat setting until ready to serve, stirring every so often. If your sauce is not thick enough, add 1 tbsp. of flour at a time over low heat until you've reached your desired thickness.
4. Once the zucchini has finished cooking, remove it from the skillet and place into a bowl with aluminum foil on top to keep it warm. Rinse your shrimp and set aside. Add the remaining 2 tablespoons of oil to the skillet and return to medium/high heat. Add your shrimp to the skillet with salt and pepper and cook until bright pink (about 10 minutes).
5. To Serve: Place zucchini "pasta" on your plates and cover with shrimp and alfredo sauce. Add a little extra parm on top if you please.

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