Spring Zucchini Ribbons
shrimp / asparagus / peas
Fresh asparagus is one of the best parts of spring. Paired with fresh crunchy zucchini ribbons, sweet peas, and savory shrimp, you'll be enjoying every last bite.
Smarts: When you use the ribbon blade, your zucchini is shaved so thin that you don't need to cook it - just a little bit of salt will do.
Smarts: When you use the ribbon blade, your zucchini is shaved so thin that you don't need to cook it - just a little bit of salt will do.
Tags
Proteins
Cuisines
Ingredients
Spring Zucchini Ribbons with Shrimp, Asparagus and Peas:
- Shrimp - 1 lb , peeled and deveined
- Zucchini - 1 1/2 lbs , ribboned or spiralized
- Garlic - 3 cloves , minced
- Green onions - 3 stalks , sliced
- Asparagus, thin or thick spears - 1 lb
- Pine nuts - 1/4 cup
- Olive oil - 1 Tbsp
- Grassfed butter - 2 Tbsp
- Peas - 1 1/2 cups
- Lemon juice - 1 Tbsp
- Black pepper - 1/2 tsp
- Red pepper flakes - for serving
Prep
- Shrimp - Defrost, rinse, and pat dry. Sprinkle with some salt and pepper.
- Zucchini - Turn zucchini into ribboned noodles with a spiralizer using the ribbon blade or peel off strips with a peeler. Place zucchini into a colander and place over a bowl. Lightly salt and toss 2 or 3 times over a 20 minute period. This will help drain out some of the natural liquid in zucchini.
- Garlic / Green onions - Prep as directed. (Can be done up to 4 days ahead)
- Asparagus - Slice into 2” / 5 cm long pieces.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat a saute pan over medium heat.
- Add pine nuts to pan, stirring often until they’re golden, 4 to 6 minutes. Remove from pan and set aside.
- Add olive oil and then shrimp to heated oil. Saute until pink and cooked through. Remove from pan and set aside.
- Return pan to medium-high heat and add butter to the pan. After butter melts, add garlic and green onions.
- Once you can smell the aromatics, toss in the asparagus and the peas. Saute thinner asparagus for 2 to 3 minutes, 4 to 7 minutes for thicker spears.
- Remove from heat and add ribboned zucchini to the veggies. Finish with lemon juice and black pepper. Season to taste with more salt as needed.
- Divide into bowls and top with shrimp and pine nuts. If you’re feeling fancy, zest some lemon over each plate / bowl of zucchini noodles and sprinkle with some red pepper flakes for more spice.
Reviews
Ratings
0 reviews