The Zucchini Noodles
The Zucchini Noodles
- 3 tbsp olive oil
- ⅓ cup red onion, chopped
- ⅓ cup sweet red pepper, chopped
- ½ cup jarred pickled banana peppers, chopped
- 1 tbsp of the banana pepper juice
- Juice of ½ lime
- 3 cloves garlic, roughly chopped
- 1 cup cherry tomatoes, sliced in half
- 2 ears corn, blackened, and cut from cob (or frozen, about 1½ cups)
- 2 cups zucchini noodles
- Salt and pepper to taste
- 3 tbsp butter
- 3 cloves garlic, roughly chopped
- ½ tsp paprika
- 1 tbsp banana pepper juice
- Juice of ½ lime
- ½ tsp red pepper flakes
- 1 lb raw shrimp, cleaned and peeled
- salt and pepper to taste
- 2 tbsp chopped parsley
INSTRUCTIONS:
- In a large sauté pan, sauté the red onion, sweet red pepper and banana peppers in the olive oil, banana pepper juice, and lime juice until the onion is translucent. Add the garlic, and cook for about 2 minutes longer. Add the cherry tomatoes and corn. Cook until the tomatoes become tender, but not mushy. Add the zucchini noodles and cook for about a minute or two, until heated through. Salt and pepper to taste. Transfer to a bowl until ready to combine with the shrimp.
- In the same pan that you used for the tomato mixture, sauté the garlic in the butter and paprika. Add the banana pepper juice, lime juice, and red pepper flakes. Add the shrimp to the pan, and cook for about 2½ - 3 minutes on each side, until the shrimp is pink on the outside, and white and opaque on the inside. Salt and pepper to taste. Add the parsley to the pan, and combine with the shrimp and butter sauce.
- Add the zucchini noodle mixture to the pan, and toss with shrimp. Serve warm or cold with lime wedges!
Source: Butter Basil And Breadcrumbs
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