Cajun Shrimp WITH GARLIC BUTTER ZUCCHINI NOODLES & TOMATOES

This dish tops my list of easy meals to make during the week. Flavor is a must for me, regardless of the type of dish, and this recipe brings major flavor! Cajun shrimp is near and dear to my heart because of my Southern roots, and while it can easily be added to your favorite gumbo, rice dish, po’ boy, or anything else, the pairing with garlic butter zucchini noodles will have you obsessed. Rich and creamy sauces have their place, but I’ve always felt that the best pasta dishes come lightly sauced. Growing up, I loved my spaghetti and meatballs with more chunks of meat than sauce, and this dish is a nod in that direction, with just enough sauce and more shrimp and noodle in every bite. Dig those forks in! If you don’t have smoked paprika, you can substitute the same amount of chili powder.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Put the shrimp in a medium-size bowl. Add the garlic powder, Italian seasoning, smoked paprika, onion powder, dried parsley, dried thyme, cayenne, salt, and black pepper and stir until the shrimp are well coated. Cover the bowl and place in the refrigerator for 10 minutes to marinate the shrimp.

Step 2

2. Meanwhile, cut the ends off the zucchinis, then use a spiral slicer to slice them into thin noodles. Place the zucchini noodles in a large bowl and gently pat dry using a paper towel to remove the excess water. Set aside.

Step 3

3. Remove the marinated shrimp from the refrigerator and let sit at room temperature for 5 minutes.

Step 4

4. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the shrimp and cook until the tails and bodies begin to turn pink, 3 to 4 minutes, then turn them over and cook for another 3 to 4 minutes, or until bright pink. Remove the shrimp from the pan and place them on a plate.

Step 5

5. In the same skillet, melt the remaining 2 tablespoons of butter. Add the garlic and sauté until fragrant and golden brown, 2 to 3 minutes. Add the zucchini noodles, lemon juice, and Sriracha, season lightly with salt and pepper, and toss the noodles until fully coated with the garlic butter.

Step 6

6. Add the halved tomatoes and cooked shrimp and toss everything together before removing the pan from the heat.

Step 7

7. To serve, divide between two bowls or plates and top with thyme and parsley, tucking lemon wedges in on the sides.Tip:

Step 8

Instead of Sriracha, you can use another medium-hot hot sauce of your choice.