Zucchini Noodle Alfredo Recipe with Shrimp and Broccoli

Zucchini Noodle Shrimp & Broccoli Alfredo

This zucchini noodle Alfredo recipe with shrimp and broccoli is an excellent way to get lots of green goodness in one bowl and satisfy your craving for something rich and creamy.

I hauled home a bunch of beautiful zucchinis from the farmer’s market on Saturday, as well as a few heads of broccoli, and decided that some wild red shrimp and a little homemade “Alfredo” would make BFFs with these yummy, fresh veggies.

It’s been so cold and overcast in Oakland and San Francisco the past few weeks that, even at the end of May, my body has been favoring bowls of hot stuff eaten in yoga pants rather than big salads and grilled veggies enjoyed al fresco. Zucchini noodle pasta is the perfect way to still have a light-ish meal, while still satisfying your need for comfort food.

This was my first time making a version of Alfredo sauce (I’m usually a marinara or Bolognese fan), so I decided to follow a pro and use Pinch of Yum’s Creamy Cauliflower Sauce recipe that everyone on the Internet is pouring over.

And they have every right to! This stuff is seriously delicious AND it’s made from cauliflower for even more nutritious deliciousness. Love, love, love it.

Zucchini Noodle Alfredo Recipe with Shrimp and Broccoli

Ingredients

  • 4 medium zucchinis, spiralized into noodles
  • 1 lb wild red shrimp, deveined
  • 1 lb asparagus (about 20 stalks)
  • 1/2 lb broccoli (about 2 small heads)
  • 3 tbsp olive oil
  • 2 tbsp butter
  • Salt and pepper, to taste
  • 5 cups of Pinch of Yum’s Creamy Cauliflower Sauce

Directions

  1. Prepare the sauce.
  2. Preheat oven to 400°F. Toss broccoli with 1 tbsp olive oil, and sprinkle with salt and pepper. Spread out evenly on a rimmed baking sheet. Bake for 15 minutes, until crisp and tender.
  3. While the broccoli is roasting, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the asparagus, sprinkle with salt and pepper, cover, and cook for about 10 minutes, or until asparagus is tender.
  4. Heat 1 tbsp olive oil in a second large skillet over medium-high heat. Add the zucchini noodles and cook for about 8 minutes, until the zucchini is tender.
  5. Finally, heat 2 tbsp butter over medium-high heat. Add shrimp, sprinkle with salt and pepper, and stir frequently, cooking it until the flesh appears pink in color, about 5-6 minutes.
  6. Add a serving of zucchini to each bowl, top with broccoli, asparagus, shrimp, and Alfredo sauce. Enjoy!
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