SHRIMP PRIMAVERA WITH CARROT & ZUCCHINI NOODLES RECIPE - (4.4/5)
Provided by PineyCook
Number Of Ingredients 16
Steps:
- Blanch the vegetables: Fill a large bowl with cold water and ice cubes. This water is to stop the vegetables from cooking once they are blanched. Bring a large pot of water to a boil over high heat. Add kosher salt to your liking. Add the broccoli, asparagus, and green beans to the pot. Once the water returns to a boil, set the timer for two minutes. Remove the vegetables to the cold water. Drain and reserve. For the Primavera: Heat a large (12") non-stick skillet over medium heat. Add 1/2 tablespoon of the olive oil. Add the mushrooms in a single layer. Season with a bit of salt and pepper. Saute, stirring and flipping the mushrooms until the mushrooms are browned on both sides. Remove to a plate and reserve. Add a bit more olive oil. Once the oil is shimmering, add the shrimp in a single layer. Season with salt and pepper. Add the slice cherry tomatoes, trying to get them cut side down. Saute for a minute or so. Flip the shrimp and continue to saute until the shrimp are cooked and the tomatoes are slightly softened. Remove to the plate with the mushrooms and reserve. In a small bowl, whisk together the broth, half & half, and the corn starch. Reserve. Add the remaining olive oil to the skillet. Once heated, add the carrot noodles, and saute for 1 minute. Raise the heat a bit, and add the white wine. Saute for 2 more minutes, lower heat to medium, and add the zucchini noodles. Toss the noodles together and continue to cook for another 2-3 minutes or until the noodles are done to your liking. Add the reserved vegetables and shrimp. Toss together. Add the broth mixture, and stir until thickened. There won't be a lot of sauce. It just coats the noodles, shrimp, and vegetables. Stir in the parmesan. Season to taste with additional salt and pepper; and serve - allotting 6 shrimp per serving.
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Sam Brunei
[email protected]This recipe was a bit too spicy for my taste, but I think that's just a personal preference. Otherwise, it was a great recipe and I would definitely make it again.
O'shane Rose
[email protected]I'm always looking for new and healthy recipes, so I was excited to try this one. It didn't disappoint! The shrimp and vegetables were cooked perfectly, and the sauce was delicious.
Saeed Sukkur
[email protected]This recipe is a great way to use up leftover vegetables. I had some zucchini and carrots that were about to go bad, so I decided to try this recipe. It turned out really well!
Amanda Dixon
[email protected]I thought this recipe was a good starting point, but it needed some tweaking to make it really great. I added some extra spices and herbs, and it turned out much better.
Niloy bormon
[email protected]This recipe was just okay. It wasn't bad, but it wasn't anything special either. I probably won't make it again.
Dilshad Bhatti
[email protected]The sauce was a bit too lemony for my taste. I think it would have been better with a more balanced flavor profile.
amudo brenda
[email protected]I'm not sure what went wrong, but my shrimp turned out rubbery and overcooked. I followed the recipe exactly, so I'm not sure what happened.
Maribel Malagon Garcia
[email protected]I found this recipe to be too complicated and time-consuming. It wasn't worth the effort for the end result.
Zameerah Perez
[email protected]The carrot and zucchini noodles were too soft for my liking. I prefer my vegetables to have a bit more crunch. Otherwise, the dish was good.
Ilyas waghrah
[email protected]This dish was a bit bland for my taste. I think it needed more seasoning or a more flavorful sauce. Otherwise, it was a good recipe.
Ak Barech
[email protected]I love that this recipe is so versatile. I added some chopped broccoli and red pepper to mine, and it turned out great. You can easily customize it to your own liking.
Kamrul Aupo
[email protected]I was skeptical about the carrot and zucchini noodles at first, but they were actually really good! They added a nice texture and flavor to the dish. I'll definitely be making this again.
Akash Akas
[email protected]This recipe is a great way to get your kids to eat their vegetables. My picky eaters loved the colorful noodles and the flavorful sauce. It's a sneaky way to get them to eat healthy!
Md tarek Mhamud
[email protected]I'm not usually a fan of vegetable noodles, but these were surprisingly good! They held up well in the sauce and added a nice crunch. I'll definitely be making this again.
Simzo M
[email protected]This dish was a hit at my dinner party! Everyone raved about the unique flavor combination and the perfect balance of flavors. It's definitely going into my regular rotation of recipes.
king emmerix
[email protected]I highly recommend trying this recipe if you're looking for a healthy and delicious way to enjoy shrimp. The carrot and zucchini noodles make it a lighter alternative to traditional pasta, and the lemon-herb sauce adds a burst of brightness.
Gufran Husain
[email protected]The carrot and zucchini noodles were a game-changer! They added a refreshing crunch and a pop of color to the dish. I loved the combination of textures and flavors.
Lane Carr
[email protected]I was pleasantly surprised by how easy this recipe was to follow. It came together quickly and effortlessly, making it a great option for a busy weeknight meal. The end result was a flavorful and satisfying dish that the whole family enjoyed.
Paul D
[email protected]This shrimp primavera was a delightful dish! The carrot and zucchini noodles added a unique and healthy twist to the classic recipe. The shrimp were cooked perfectly and the vegetables were crisp and flavorful. I especially enjoyed the zesty lemon-he