A light, flavorful dish that’s pretty enough for company.
1 lb. of raw shrimp
1/2 lb. of scallops
1 sweet red bell pepper, sliced
2 zucchini julienned into noodles
1/2 medium red onion, sliced
1 1/2 cups fresh mushrooms, sliced
2 cups butternut squash julienned into noodles
1 cup kohlrabi julienned into noodles
2 cloves fresh garlic, pressed
Shaved fresh parmesan cheese
Fresh cilantro or basil, torn
Olive oil and butter for the pan
Salt and pepper to taste
First, thaw the shrimp and scallops in cold water if frozen. Remove the shells and tails from the shrimp. For this recipe, I used sea scallops. Sea scallops are very large, so I cut them in half horizontally so that they cook at the same rate as the shrimp.
Then, into a large skillet drizzle olive oil and add about a tablespoon of butter.
Heat the skillet with the oil on medium heat. Then add the veggie noodles, sweet red bell pepper, mushrooms, red onion, pressed garlic, salt, and pepper. Cook them for 5-8 minutes until tender but not mushy.
When the vegetables are tender, place them onto a platter. Raise the burner temperature to medium-high. Then add more olive oil and butter to the skillet.
Toss in the shrimp and scallops and cook for about 5-7 minutes until you have a pretty, golden sear on the scallops. When they are seared and cooked through, place them on top of the veggie noodles. Garnish with shaved parmesan cheese and fresh, torn cilantro or basil leaves.
Keywords: zoodles, veggie noodles, vegetable noodles, low-carb noodles, healthy recipe, julienned vegetables