Zucchini Noodles w/ Shrimp and Garlicky Avocado Cream Sauce

Hi-Ya !

Today is Awesome!  And it’s not just because I’m sharing this NOTEWORTHY recipe for Zucchini Noodles with Shrimp and Garlicky Avocado Cream Sauce with you.  Today is awesome because in addition to this rock-star dish, it is a quick, healthy meal and easy to make.  I am going to keep this version classic and classy, but this could be dressed up by adding your favorite veggies or even changing up the protein.

First things first, my zucchini is the star of this dish simply because I get to use another one of my Go-Go gadgets - Kitchen Supreme Spiral Slicer purchased from Amazon.  If you don’t have a Spiralizer then you may use a vegetable peeler to make thin ribbon type noodles or use a grater to make shredded noodles.

Instructions

For Garlicky Avocado Cream Sauce:

• Place all ingredients in a food processor.  Pulsate until you get a creamy consistency – you don’t want it to be watered down, if this happens add more Greek yogurt to thicken it back up a bit.
• Let it hang out in its bowl until it’s time to put all the yumminess together.

For Shrimp:

• Season shrimp with salt and pepper.  Heat EVOO in large non-stick skillet over medium- high   heat.  Cook for about 5- 7 minutes or until shrimp is opaque throughout. 
• Remove the shrimp from the heat. 

For Zucchini:

• First decide whether or not to peel the zucchini.  Peeling the zucchini closely resembles pasta, but keeping the peel on adds extra fiber (an extra health benefit).  Slice off one end of the zucchini and spiral your zucchini in a bowl.   
• Spray the EVOO cooking spray in a non-stick pan.  Add zucchini noodles to hot pan and sauté them for about 4-5 minutes.  Keep an eye on them because they tend to burn and will stick to pan if not tossed frequently.  
• Add 1/2 avocado cream sauce and toss generously to ensure every nook and cranny of the noodles are covered. *if you need more avocado cream sauce....add as desired, its that good !

Let’s assemble !! 

Plate your zucchini noodles and add pile those succulent shrimp on top.

Garnish with more cilantro, if desired.

Enjoy !

Ingredients
Servings: 2

For the shrimp
• ½ lb. large-sized shrimp, peeled and deveined
• 1 tbsp. extra virgin olive oil (EVOO)
• Kosher salt and pepper to taste

For the Avocado Cream Sauce (Inspired from a recipe from Epicurious)

• 1 avocado, ripe & pitted
• 1/4 cup unsweetened almond milk
• Juice of 1/2 lime
• 3 garlic cloves
• 2 tbsp. of plain non-fat Greek yogurt
• 6- 8 Cilantro leaves
• salt and pepper to taste

For Zucchini
• 2 medium zucchini, washed
• Extra virgin olive oil nonstick cooking spray