Shrimp Primavera With Carrot Zucchini Noodles Recipe 445

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in mushrooms and bell pepper; cook until bell pepper has softened and mushrooms are lightly browned, 3 to 5 minutes. Add shrimp, white wine, and oregano. Cook until shrimp are almost cooked through and turning pink, 3 to 5 minutes.
• Add cream and butter. Simmer, stirring constantly, for 8 minutes. Add cooked spaghetti, mix to combine, and turn off heat. If cream sauce is too thin, thicken with flour. Season with salt and pepper and sprinkle with Parmesan cheese and basil.

Steps:

• Heat the butter with the olive oil in a large skillet over a medium heat. When the butter has melted, add the shrimp, onion, garlic, chile flakes, salt and pepper, then cook until the onions are translucent and the shrimp are opaque, 2 to 3 minutes. Add the white wine, then allow it to boil and reduce slightly, 1 to 2 minutes.
• Add the zucchini noodles to the skillet. Cook until the zucchini is tender, about 2 more minutes. Add the tomatoes and lemon zest to the skillet, then toss to combine. Sprinkle over the Parmesan and garnish with the basil leaves. Remove the smashed garlic cloves and serve straight from the skillet.

Steps:

• Blanch the vegetables: Fill a large bowl with cold water and ice cubes. This water is to stop the vegetables from cooking once they are blanched. Bring a large pot of water to a boil over high heat. Add kosher salt to your liking. Add the broccoli, asparagus, and green beans to the pot. Once the water returns to a boil, set the timer for two minutes. Remove the vegetables to the cold water. Drain and reserve. For the Primavera: Heat a large (12") non-stick skillet over medium heat. Add 1/2 tablespoon of the olive oil. Add the mushrooms in a single layer. Season with a bit of salt and pepper. Saute, stirring and flipping the mushrooms until the mushrooms are browned on both sides. Remove to a plate and reserve. Add a bit more olive oil. Once the oil is shimmering, add the shrimp in a single layer. Season with salt and pepper. Add the slice cherry tomatoes, trying to get them cut side down. Saute for a minute or so. Flip the shrimp and continue to saute until the shrimp are cooked and the tomatoes are slightly softened. Remove to the plate with the mushrooms and reserve. In a small bowl, whisk together the broth, half & half, and the corn starch. Reserve. Add the remaining olive oil to the skillet. Once heated, add the carrot noodles, and saute for 1 minute. Raise the heat a bit, and add the white wine. Saute for 2 more minutes, lower heat to medium, and add the zucchini noodles. Toss the noodles together and continue to cook for another 2-3 minutes or until the noodles are done to your liking. Add the reserved vegetables and shrimp. Toss together. Add the broth mixture, and stir until thickened. There won't be a lot of sauce. It just coats the noodles, shrimp, and vegetables. Stir in the parmesan. Season to taste with additional salt and pepper; and serve - allotting 6 shrimp per serving.

Steps:

• Cut zucchini into noodle shapes with a spiralizer; toss with salt until combined. Drain on a paper towel until moisture is drawn out; about 20 minutes. Squeeze zucchini noodles to remove remaining moisture.
• Heat olive oil in a skillet over medium heat. Add onion and red bell pepper; cook and stir until onion is soft and translucent, about 5 minutes. Stir in tomatoes and cook until soft, 3 to 4 minutes.
• Stir zucchini into the onion mixture; cook and stir until tender and mixture looks dry, about 5 minutes. Sprinkle with garlic powder. Stir in milk and cook, 1 to 2 minutes. Add pecorino cheese, pepper, and oregano; stir until combined.