Creamy Shrimp & Zoodle Pasta
Prep: 20 min + marinating
Cook: 10 min
Makes: 4 servings
Calories: 398 g/serv
- Protein: 37g, (37%)
- Carb: 40g, (40%)
- Fat: 10g, (23%)
Ingredients
- 2 lbs shrimp, thawed, shell and tail off
- 3 cups frozen veggie mix (carrots, corn, peas, green beans
- 4-6 cups zucchini noodles (about two big zucchinis - can buy already noodled if needed)
- 1 Tbs cooking oil or fat
Shrimp Marinade
- 3 Tbs maple syrup
- 3 Tbs soy sauce or coconut aminos
- 1 tsp smoked paprika
- salt and pepper, to taste
Pasta sauce
- 1 (13.5 oz) can can full-fat unsweetened coconut milk
- 1/4 cup sharp cheddar cheese
- 2 cloves garlic, minced
- 1 Tbs arrowroot starch (or corn or tapioca)
- salt and pepper, to taste
Instructions
- Mix the marinade ingredients together. Marinate the shrimp for at least 15 minutes and up to 2 hours.
- Heat oil a large skillet over medium heat. Cook the shrimp (with marinade) for 2-3 minutes on each side. Once cooked, set aside and drain marinade from pan.
- In the same skillet, toss in the frozen veggie mix. Cook until warmed throughout. Add the zucchini noodles and cook for an additional 5 minutes or so, until veggies are cooked.
- Mix all the sauce ingredients together.
- Pour the sauce over the veggies and zucchini noodles. Cook on low-medium heat for a few minutes until the sauce starts to thicken.
- Add in the shrimp and remove from heat.
