Monday, October 19, 2015

Zucchini Noodles in Shrimp Bechamel Sauce


Lately, I've been hearing and reading a lot of hype about zucchini noodles.

I love pasta, but I'm also only 25 days away from a beach vacation, so I'm trying to find low-carb, low-fat meals to enjoy. So when my best friend INSISTED I needed a zucchini-noodler, I thought "what the heck" and bought one.

on one of those fun nights where I cook just for me, I let my taste buds guide me and came up with this delicious (and healthy) zucchini pasta dish in a homemade bechamel sauce with shrimp and chili peppers.

Well done taste buds! This meal was easy to make, light, fresh, delicious and filling. Plus it was tons of fun to use the noodler!



Zucchini Noodles in Shrimp Bechamel Sauce (Serves 2)

Ingredients:
  • 2 zucchini
  • 3 tbsp butter + 1/2 tbsp
  • 3 tbsp all purpose flour
  • 1 cup milk + additional for consistency
  • 2 chili peppers, sliced thin
  • 2 cloves garlic, diced
  • 12 tiger shrimp
  • Salt and Pepper to taste
  • dash of white wine (optional)

Directions:

1) Lay a tea towel down flat and cover with 2 layers of  paper towel. Use Zucchini Noodler to make your "zoodles" and spread out over paper towel. Lightly salt your zoodles then place another layer of paper towel over top, pressing down slightly. Let sit for 30 minutes.


After 30 minutes, firmly roll the zoodles between the two layers of paper towel, and let sit for 10 minutes, or until ready.


2) Prepare your sauce. In large frying pan over medium-high heat, melt 3 tbsp butter. Add flour and mix until you get a nice roux. Slowly add your milk, stirring consistently.

Once you've added the full cup, you may want to add a little more for consistency. I added about 1/3 extra milk to mine. However, you don't want TOO thin a sauce, your zucchini noodles don't have the weight of a regular pasta, so a thicker sauce is nice!

Add salt and pepper to taste, then lower heat and let sit, stirring occasionally.


3) Add remaining 1/2 tbsp of butter to small frying pan over medium-high heat. Add peppers and garlic and saute until garlic begins to brown. 


Add your shrimp and cook through. When ready, lower heat to medium-low and add dash of white wine and let sizzle.



4) Remove the zoodles from the paper towel and add your large sauce pan with bechamel sauce. Increase heat to medium and toss zoodles in the sauce for approx. two minutes. 



Plate immediately, adding shrimp and peppers to the top, and serve.


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