Spring Zucchini Ribbons
shrimp / asparagus / peas

Name: Spring Zucchini Ribbons
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 lb Shrimp, peeled and deveined; 1 1/2 lbs Zucchini, ribboned or spiralized; 3 cloves Garlic , minced; 3 stalks Green onions, sliced; 1 lb Asparagus, thin or thick spears; 1/4 cup Pine nuts; 1 Tbsp Olive oil; 2 Tbsp Grassfed butter; 1 1/2 cups Peas; 1 Tbsp Lemon juice; 1/2 tsp Black pepper; for serving Red pepper flakes

Active: 25 min Total: 25 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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.

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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.

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