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7 Days Fun of Clean RecipesDownload
17Oct, 16
Clean Food Love

creamy-shrimp-and-squash-noodles

Simple-Simple prep!

Creamy noodly goodness…packed with nutrition.

Made WITHOUT using any DAIRY or GRAINS!

Use coconut cream + almond flour in place of the traditional heavy cream & flour!

creamy-shrimp-zoodles-recipe

Serves 4-6

Ingredients:

  • 1 1/2 lbs raw, peeled and deveined shrimp
  • 2 garlic cloves, minced
  • 1 small yellow onion, sliced
  • 1/2 lb. button mushrooms, chopped
  • 2 Tbsp + 1 tsp avocado oil, coconut oil, or olive oil
  • 1/2 cup low sodium vegetable, or chicken broth
  • 1/2 cup coconut cream
  • 1/4 cup almond or coconut flour
  • 2 cups fresh baby spinach
  • 4 small yellow squash, or zucchini, sliced into noodles using a Spiralizer 

creamy-shrimp-and-yellow-squash

Instructions:

  1. Heat 2 Tbsps oil in a large skillet over medium-high. Salt and pepper the shrimp. Place shrimp the in the hot skillet. Cook for about 2 minutes per side, or until translucent.
  2. Remove shrimp from the skillet and set aside.
  3. In the same pan, heat 1 tsp oil then add garlic, onions, mushrooms. Saute until golden, about 4 minutes. Remove from pan and set aside.
  4. Turn the heat to medium-low. Add broth & cream. Bring the sauce to a boil and return to medium-low heat. Add flour, and whisk briskly until incorporated. Add spinach, and raw squash noodles & let the sauce gently bubble for about 3 minutes. Add cooked shrimp back into the pan along with all of the pre-cooked veggies.
  5. Combine gently, cover and let rest (with the heat off for about 4-5 minutes.)
  6. Sprinkle with fresh chopped parsley, and/ or parmesan cheese.

Enjoy!

Love, Rachel

creamy-shrimp-and-squash-noodles-recipe-clean-eating

Creamy Shrimp & Zoodles

Ingredients

  • 1 1/2 lbs raw, peeled and deveined shrimp
  • 2 garlic cloves, minced
  • 1 small yellow onion, sliced
  • 1/2 lb. button mushrooms, chopped
  • 2 Tbsp + 1 tsp avocado oil, coconut oil, or olive oil
  • 1/2 cup low sodium vegetable, or chicken broth
  • 1/2 cup coconut cream
  • 1/4 cup almond or coconut flour
  • 2 cups fresh baby spinach
  • 4 small yellow squash, or zucchini, sliced into noodles using a Spiralizer

Instructions

  1. Heat 2 Tbsps oil in a large skillet over medium-high. Salt and pepper the shrimp. Place shrimp the in the hot skillet. Cook for about 2 minutes per side, or until translucent.
  2. Remove shrimp from the skillet and set aside.
  3. In the same pan, heat 1 tsp oil then add garlic, onions, mushrooms. Saute until golden, about 4 minutes. Remove from pan and set aside.
  4. Turn the heat to medium-low. Add broth & cream. Bring the sauce to a boil and return to medium-low heat. Add flour, and whisk briskly until incorporated. Add spinach, and raw squash noodles & let the sauce gently bubble for about 3 minutes. Add cooked shrimp back into the pan along with all of the pre-cooked veggies.
  5. Combine gently, cover and let rest (with the heat off for about 4-5 minutes.)
  6. Sprinkle with fresh chopped parsley, and/ or parmesan cheese.
https://cleanfoodcrush.com/creamy-shrimp-zoodles/

Clean Food Love

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