Hello Summer! And hello to the season for lighter food and flavors and quality time at the beach and the pool (READ: also time for shorts and sundresses and to lose a few to fit into the bathing suit!)
I’ve been craving pasta lately because i’ve been cutting down on carbs a bit, but I’ve had this cool Veggetti noodle tool in my pantry for a few months and thought it would be the perfect opportunity to make some Zucchini Noodles (AKA “zoodles”), and tie in some fresh ingredients from the season such as shrimp and corn and basil.
This dish screams creamy comfort food, but is balanced out with a clean, citrus-y brightness with a Meyer Lemon cream sauce made with mascarpone cheese, Meyer lemon juice and zest, lemongrass chicken broth, white wine, sweet basil olive oil and garlic. The lightness of these zucchini noodles are also totally amazing, rather than a heavy pasta that will put you to sleep in .02 seconds.
I love Meyer lemons because they are delicate and less sour than regular lemons and almost mimic the flavor of lemon and orange juice mixed together, which you can absolutely do if you can’t find Meyer lemons or they aren’t in season. I ordered mine on Fresh Direct which always has everything in stock and delivers on top of that!
Prep your zucchini noodles with a Veggetti or Spiralizer on a cutting board or over a large mixing bowl. I suggest squeezing out any excess water from them before sauteing (you can let them sit in a colander to extract water for about 15 minutes or so). You might also want to cut the strand piles in half to make them easier to manage and eat. Sauté the noodles in some olive oil with red pepper flakes and garlic for a few minutes and set aside.
Zest and juice one Meyer lemon to add to the cream sauce. Look at that vivid color! LOVE.
Sprinkle some salt and pepper over the shrimp and sauté in some olive oil for couple minutes until they are pink and set aside. Don’t overcook them though because you will add them back in to the sauce later on and you don’t want tough rubbery shrimp.
Prep ingredients for the Meyer Lemon Cream sauce and add the white wine, chicken broth, Meyer lemon juice and zest to the saute pan with leftover juices from the shrimp. Stir and simmer over medium heat for until the liquid reduces by half.
Add the corn, red pepper flakes, salt and pepper and cook for a few minutes until heated through. I used frozen sweet corn but you can use fresh corn too which might take a little longer to cook (or you can precook the fresh corn and add the kernels into the sauce).
Stir in the mascarpone cheese and blend together until it turns into a gorgeous, silky and creamy sauce. Toss in the shrimp and basil. Isn’t that pretty?
Serve over the zucchini noodles with additional basil and lemon zest and get ready to DEVOUR.
Alternatively you can toss the zucchini noodles in to the pan with the sauce and shrimp and corn and mix it all together to serve as a one pot dish. I prefer keeping the noodles separate from the sauce so they don’t get too mushy, personally.
Garnish with some extra basil and lemon zest and serve with a glass of white wine (I particularly like McBride Sisters Truvee Chardonnay who were kind enough to send me a sample which I LOVED), and some crusty bread to mop up that yum sauce, if you wish. Light, bright, healthy and delicious!
Shrimp, Basil & Corn Zucchini Noodles w/ Meyer Lemon Cream Sauce
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: Serves 4
Serving Size: 1 cup of noodles with sauce
This is a super healthy and totally delicious low carb option to pasta. It features sautéed zucchini noodles smothered in a Meyer Lemon cream sauce with shrimp, corn and fresh basil. It's light and bright and the perfect dish for Summer with a glass of white wine and some toasty bread to mop up the sauce.
Delicious!!
Ingredients
Zucchini Noodles:
2 tablespoons olive oil (7 Barrels Basil olive oil)
1 tablespoon minced garlic
2 medium zucchini
1/4 teaspoon crushed red pepper
Salt and Pepper, to taste
Shrimp:
1 tablespoon olive oil
1/2-3/4 pounds medium shrimp, shelled and deveined
1/4 teaspoon crushed red pepper
Garlic salt and Pepper, to taste
Meyer Lemon Cream Sauce:
6 tablespoons unsalted butter
1 tablespoon minced garlic
Zest and juice of 1 Meyer Lemon
1/2 cup white wine (Truvee Chardonnay)
1/2 cup chicken broth (Pacific Foods Lemongrass Bone Both)
2/3 cup Mascarpone cheese
3/4 cup sweet corn kernels (frozen or fresh)
Salt and Pepper, to taste
Fresh Basil, for garnish
Additional lemon zest, for garnish
Instructions
Make the Zucchini Noodles:
Using a Veggeti or Spiralizer vegetable cutter, cut both zucchini into medium large noodles over a cutting board or large bowl.
Form the vegetable pasta into two piles and cut each in half to create shorter, easy to manage strands.
Heat olive oil in a large sauce pan over medium heat and sauté the garlic for a minute or so, being careful not to burn.
Add the zucchini noodles, crushed red pepper, salt and pepper and cook for a few minutes to your desired consistency.
Remove noodles from the heat into a medium bowl and set aside while you cook the shrimp.
Prepare the Shrimp:
In the same sauce pan, heat another tablespoon of olive oil over medium heat.
Sprinkle some garlic salt and pepper on to the shrimp, and add shrimp to the pan cooking for about 3 minutes, stirring often so they cook evenly.
Remove the shrimp with a slotted spoon and transfer to a small bowl while you make the Meyer Lemon cream sauce.
Meyer Lemon Cream Sauce:
Melt 6 tablespoons of butter in the same large sauce pan over medium heat.
Add the additional garlic and cook for about 2 minutes.
Add the lemon juice, zest, chicken broth and wine and let simmer down until reduced, about 3 minutes.
Add the corn kernels, salt and pepper and heat through another minute or two, then stir in the Mascarpone cheese until you get a silky, creamy sauce.
Add the cooked shrimp, zucchini noodles and basil; toss to coat. (You can also keep the zucchini noodles separate from the shrimp, corn and basil with Meyer Lemon sauce and spoon it over the noodles in bowls which keeps the noodles from getting mushy in the sauce which is how i prefer serving them.)
Serve with additional basil and lemon zest, and a glass of Chardonnay or dry Italian wine and some crusty bread to mop up the sauce.
Notes
This would also be a delicious sauce over any pasta, and if you're a vegetarian you could substitute the shrimp for another vegetable or legumes for some protein. If you can't find Meyer lemons or they aren't in season, simply mix some orange juice into the lemon juice to give it a similar flavor.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
Zucchini Noodles with Shrimp, Basil and Corn in Meyer Lemon Cream Sauce
—————-
Other similar recipes you might enjoy:
Note: I received a sample of McBride Sisters Truvee Chardonnay for tasting which inspired me to create this recipe and share with my readers. All opinions of the product are my own and I was not compensated for this post.
#zoodles #oliveoil #lemonzest #Zucchini #sauces #Seafoodpastarecipes #SpringRecipes #basil #comfortfood #fresh #foodphotography #seafood #garlic #NYCfoodstylist #MeyerLemon #redpepperflakes #Wine #savory #WholeFoods #Shrimp #foodstylingandphotography #lowcarb #lemonsauce #cream #lemoncreamsauce #freshhealthycooking #NYCfoodphotographer #SummerRecipes #entrees #Lemonjuice #butter #winecreamsauce #freshcorn #foodstyling #healthybaking #corn #HealthyCooking #cleaneating
Yorumlar