By: Bella Preneta
Lately, my family has been really into making different types of pasta. For Valentine’s Day, my mom got us a spiralizer and a pasta roller and cutter, both from KitchenAid. Both of these appliances attach to my KitchenAid mixer. So far, we have made regular pasta and zucchini noodles. The regular pasta was really yummy, but the zucchini noodles, “zoodles”, were different and much more fun to make.
The recipe we used is called Avacado-Basil Zucchini Noodles with Chile-Lime Shrimp and Corn. We modified the recipe a little bit, but this is the basic recipe.
Prep time: 7 minutes
Cook Time: 5 minutes
For the sauce:
– 5 tsp lime
– 8 cranks of the sea salt grinder
– 10 cranks of the peppercorn grinder
– 1 avocado
– 1/4 cup Chobani 0% plain Greek yogurt
– 12 basil leaves
– 1 medium clove of garlic, minced
For the Rest:
– 2.5-3 zucchinis, Blade C
– salt and pepper to taste
– 2 tsp chili powder or more (to season shrimp)
– 8 medium shrimp
– 1 whole lime
– 1 ear of corn
– olive oil cooking spray
1. Preheat the oven to 400 degrees
2. Place your corn on a baking sheet and lightly spray with cooking spray. Season with salt and pepper. When oven preheats, bake for 10 minutes. When done cooking, scrape off kernels with a knife into a bowl and set aside.
3. Place all of the ingredients for the sauce into a food processor and pulse until creamy. Taste and adjust, if needed.
4. Place your zucchini noodles into a bowl, pour over the creamy sauce and mix to combine thoroughly. Add in the corn.
5. Plate the noodles into a bowl.
6. Season shrimp with salt, pepper and chile powder. Set aside.
7. Place a skillet over medium heat and spray with cooking spray. Once heated, add in the shrimp and squeeze the lime over the shrimp. Cook for about 2 minutes, flip over and cook for another 1-2 minutes or until shrimp is opaque and cooked through.
8. Top the noodles with shrimp and enjoy!