What you'll need:
For the zucchini “linguini”:
2 zucchinis, peeled
1 teaspoon salt
1 tablespoon olive oil
2lb bag of small frozen shrimp (51-60 count) - you will use 1 1/2 cup after prepared
1 cup cherry tomatoes, halved
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
1 teaspoon dried basil
For the creamy sauce:
1 tablespoon olive oil
2 garlic cloves, minced
¼ cup organic veggie broth
½ cup Greek yogurt (used Stoneyfield Whole Milk)
½ cup parmesan cheese, grated
½ teaspoon dried basil
Preparation:
1. Use a peeler or kitchen tool (I used a Pampered Chef veggie strip maker -- see pic below, carrots were not used in this recipe, but there are several tools out there to make noodles with) to thinly slice zucchini into zoodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
2. Prep shrimp. Bring 2 cups of water to a boil in a large pot. Add shrimp. Drizzle a small amount of olive oil in the pan. Stir shrimp. Cook for 3-5 minutes. All shrimps should be pink. Keep in longer if needed. Drain. And pull shells off the shrimp. Set aside.
3. Heat olive oil in a large skillet on medium high heat. Add 1-1/2 cups of cooked shrimp, salt, pepper, garlic powder, zucchini noodles, cherry tomatoes, and dried basil. Cook, stirring frequently for approximately 5 minutes and remove from heat. Set pan aside.
4. Heat olive oil for for the creamy sauce in pot. Add in garlic cloves and cook for about 30 seconds. Add in veggie broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
5. Add in Greek yogurt, parmesan, and dried basil. Mix until well combined. Add in the shrimp & doodle pan. Mix together and then remove from heat.
6. Enjoy!!! 😋
