Creamy Cajun Shrimp And Zoodles Recipes

CREAMY CAJUN SHRIMP PASTA

Steps:

• Cook the penne pasta in a pot of salted water until al dente according to package instructions. Drain the water and cover the pasta to keep warm.
• Coat the shrimp with 1 Tbsp of the cajun seasoning. In a deep skillet, heat 1 Tbsp oil over medium heat. Once hot, add the seasoned shrimp in a single layer and saute for about 1-2 minutes per side, or until the shrimp is no longer translucent, remove from skillet and cover to keep warm.
• In the same skillet, melt 2 Tbsp butter with the minced garlic and cook 30 seconds until fragrant. Add in the diced tomatoes and saute for about 2-3 minutes.
• Pour in the heavy whipping cream, remaining 1 Tbsp cajun seasoning and grated parmesan cheese. Bring to a simmer then reduce to medium/low heat and continue 2-3 minutes or until the sauce thickens.
• Add the shrimp and pasta back into the skillet and stir until noodles are coated in sauce and everything is heated through. Garnish with chopped parsley if desired and serve.

SHRIMP SCAMPI ZOODLES

Steps:

• Heat the butter and 2 tablespoons oil in a large skillet over medium-high heat. Once the butter melts, add the garlic and red pepper flakes, and cook, stirring, until fragrant and the garlic is just golden, about 2 minutes. Add the wine and lemon zest and cook, reducing the sauce until the alcohol smell is gone and the sauce is a nice golden color, 4 to 5 minutes. Add the shrimp, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring frequently, until the shrimp start to turn pink on the outside but are still translucent inside, about 3 minutes.
• Add the zucchini noodles and toss with tongs until they are well coated with the sauce and have wilted slightly, about 3 minutes. Season to taste with salt and pepper.
• Transfer to a serving bowl, drizzle with the remaining 2 tablespoons olive oil, sprinkle with parsley.

SHRIMP SCAMPI ZOODLES

Steps:

• Grate 3 of the garlic cloves and add to a large mixing bowl. Add the shrimp, 2 tablespoons of olive oil, lemon zest, 1 teaspoon kosher salt and 1/2 teaspoon red pepper flakes. Whisk to combine. Slice the remaining 3 cloves of garlic and set aside.
• Thinly slice the remaining garlic cloves.
• Heat a large high-sided skillet over medium-high heat. Add 3 tablespoons of unsalted butter. Once the butter melts add the shrimp and cook, stirring occasionally, until the shrimp is pink and cooked through, about 4 minutes. Remove the shrimp to a plate.
• Turn the heat down to medium-low and add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Once the butter melts, add the shallot and sliced garlic. Cook, stirring, until the shallots are slightly soft and the garlic is fragrant, about 2 minutes.
• Add the white wine, lemon juice, and 1/2 teaspoon chili flakes. Deglaze the pan, scraping up any brown bits that have formed on the bottom of the pan. Cook until the harsh alcohol smell burns off and the liquid is slightly reduced, about 2 minutes.
• Next, add the zoodles and 1/2 teaspoon salt. Cook, stirring occasionally, until the zoodles are slightly softened but still have some bite, 5 to 7 minutes.
• Add the shrimp back into the pan and toss to combine. Turn off the heat and add the chopped chives and parsley. Serve immediately.

CREAMY CAJUN SHRIMP AND ZOODLES

Steps:

• Make sure to soak cashews overnight.
• Place sun-dried tomatoes in a small bowl and cover with boiling water to soften. We will come back to those later.
• Spiralize the zucchini, add to a colander, sprinkle with 1 tsp sea salt and toss well. Allow to drain Toss the zoodles a few more times during the next few steps to help them release their water.
• Dry shrimp well with paper towels and sprinkle with a bit of salt and pepper (not too much).
• Add cashews and 3/4 cup water to a high-powered blender (like a Vitamix) and blend on high until smooth (1-2 minutes). You can also try this in a food processor, but the sauce will not be as smooth. Add the shallot, garlic, lemon juice, Creole seasoning, and nutritional yeast. Blend on high until well combined. Reduce to medium and drizzle in the olive oil. Blend until emulsified.
• Heat 2 Tbsp butter over medium-high heat in a large skillet. Once pan is hot, add shrimp one by one and cook for about 1 minute per side for medium sized shrimp. Adjust cooking time based on size of shrimp. They are done when pink on the outside and opaque throughout. Remove to a plate.
• Squeeze as much water out of zoodles as possible by pressing with hands using paper towels if needed.
• Drain tomatoes, squeeze out excess water, then roughly chop.
• Heat 1 Tbsp butter over medium heat. Cook zoodles for 3-5 minutes or until just cooked through. Drain off extra water at the end! Don't skip this step or your sauce will be too watery.
• Add sauce, shrimp, and tomatoes to the pan. Toss to combine and cook on medium-low for 1-2 minutes until heated through.
• Season to taste with sea salt.

CREAMY TOMATO SHRIMP WITH PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the shrimp, garlic and pepper flakes in oil until shrimp turn pink. Stir in the spaghetti sauce, Alfredo sauce, butter, salt and pepper; heat through., Drain pasta; serve with shrimp mixture. Sprinkle with parsley.