(originally posted on The Fitness Dish July 2012)
Sometimes the best dinners come from just throwing a bunch of delicious ingredients in a pan …
and pouring it over some pasta:
I LOVE my World Cuisine Spiralizer (edited to add: do not get the cheaper versions, they break … I have had this for 8 years!)
This is a dinner we’ve been dreaming about all week though. It was easy, cheap, and absolutely delicious.
On Sunday, my husband surprised me and actually had a game plan as to what he wanted to cook this week! I often complain about how indecisive or picky he can be with dinners…but when he dreams things up … he brings it!
Thursday nights I am off from work, and Mike usually goes to the gym late. Since Ella is ready for dinner around 6, I make her a small batch of this and some salmon. Mike and I were planning on eating shrimp, the guy at Whole Foods will peel and devein at no extra cost, or you can buy it frozen and thaw it under lukewarm water.
I took a medium organic zucchini and washed it, then swirled up some zucchini pasta in my spiralizer …
I diced up some shallots, minced some garlic and chopped basil to prepare:
I threw together a quick, simple sauce in a pan with the ingredients (olive oil, garlic, shallots, basil, salt and pepper and Parmesan cheese or “vegan cheese” which is equal parts of nutritional yeast and cashews in a food processor) and then threw the zucchini pasta in the pan with the sauce and sautéed it up for about 2 minutes.
In the oven I baked up about 3 ounces of salmon, hoping Ella would like it tonight. She’s usually hit or miss with fish.
Baby girl LOVED her meal. At first, before even tasting it she threw it on the floor (new weird texture and shape I guess?) But I gave her another piece on her tongue and she IMMEDIATELY grabs it up and had so much fun eating it!
She loved it so much I had to make her a second batch! Good thing it takes like 2 minutes to make. By that time, the salmon was cooled off enough too. I ended up pouring the sauce over the salmon, and she ate about an ounce before she was over it (the salmon, not the “pasta”). Then she was picking it apart from the zucchini and putting it on the floor or shoving salmon in my mouth (<—which she loooves to do!) I gladly helped eat the rest of the fish for her while she downed a boat-load of zucchini noodles.
Grain-Free Shrimp Scampi
This is a simple, cheap, quick, healthy dinner that will be on your family’s plate in no time! You can double or triple this..just buy more zucchini! The rest of the ingredients you should have in your kitchen already!
- 1 medium zucchini, spiralized into pasta
- 2 TBSP olive oil
- 2 TBSP grass-fed butter (I use one from my farm or Kerrygold)
- 2-5 large garlic cloves, freshly minced (depending on how garlicky you like, Mike added 4 large)
- 2 small-medium shallots, diced
- 8-10 fresh basil leaves, chopped
- 1-2 wedges of lemon, freshly squeezed
- Pecorino Romano or Parmesan cheese, for topping
- salt & pepper, to taste
- 12-16 shrimp, peeled and deveined
Wash your zucchini and place it in your spiralizer and make the pasta. Set aside. Pour olive oil, garlic, shallots, salt and pepper into a pan and sauté on medium-high for about 2 minutes, then add shrimp. Cook the shrimp for a few minutes, then add some butter, lemon, basil and a little fresh grated Parmesan cheese (or vegan Parmesan if you/your tot don’t/can’t do dairy). Continue to sauté the shrimp in the sauce until it it cooked through. Add your zucchini pasta to the pan and sauté it for a minute or two. Serve and enjoy!