Saturday, March 14, 2015

Fresh, FAST, low carb zucchini pasta with shrimp

Hello, everybody! The Fresh Pioneer is back and I cannot wait for summer! I've been dreaming of our Farmer's Market, our garden produce, our peach, cherry, plum orchards. I'm READY!
But, alas, spring has not yet sprung here in Eastern Oregon so I'll just try to pretend with a simple dish I saw on my friend Christalee's page. (Hers was much prettier, of course!)
 You'll need several baby zukes.
 Some raw or cooked shrimp, good size. Cook them in a pain with about 2tsp of minced garlic and some butter. YUM.
 A half cup or so of chopped, raw red bell pepper.
 I know some people don't like salmon but since we can get it so fresh and cheaply (these were $5lb already cut into the perfect sizes, so I just marinated and grilled in a big batch and then froze them for another day... which is today!) This salmon is a random bit of the cooking tonight. The zucchini dish doesn't need salmon.
 Cut into small strips. I tried to cut it as thinly as possible and then after I was done, I realized I have a vegetable slicer that would have worked better. Oh, well.
 Sautee the zucchini in a pan with (more) butter, salt to taste, a little pepper, and a dash of garlic powder. Put the shrimp on top and ta dah! Low carb, super tasty, let's-pretend-it's-summer dish!
  Now, there are other people in the house who prefer more food so here's a teenager's plate. She sprinkled on parmesan cheese. I decided to follow her lead and it was delicious!
 My husband's plate. The man can't live on protein alone so I made some pasta to put under his salmon.(And then he got another helping. I swear his metabolism is speeding up as he ages. Or maybe he's got a portrait in the attic that's getting fat while he eats what he wants!)

Now, remember tomorrow is PI DAY! (Get it? 3.14?) So, remember to have yourself some pie while contemplating its circumference... NOT your own!

 Until next time!


  1. For non-salmon lovers, you could do haddock or NOTHING like you said! And I bet the Parmesan cheese is a perfect addition. This looks marvelous, Virginia, and because I over-indulged in January (coupled with this sit-down job, did you know you burn very few calories writing???? Laughing and sighing!!) I was hunting for some new and different low-carb foods. This one makes me smile! Thank you!!!!

    1. I have a close friend whose family has been on the low-carb train for years and years and years. It seems to be that eventually you're so sick of the low carb food you used to love, that you spend more time scouring the internet for new and interesting dishes than actually cooking and eating!
      But what I like about this dish is that's not a steak on a plate, so it's also easier on the environment.

  2. Virginia, this looks delicious! I love zucchini and any recipe calling for it...catches my eye quickly! Thanks!!

    1. You're welcome, Jackie! I always prefer my zukes surrounded by eggs, butter, sugar and baked at 350F but this can be good, too, haha!

  3. I love zucchini noodles! I hadn't thought of pairing them with seafood, though. Blame it on YEARS of living about as far from an ocean as you can get.

    One downside to living in the Midwest....

    But I do love salmon. This is going to be one of my lunches next week!

    1. I think the hatred for salmon must come from distribution because everyone I know here loves it.
      And I'd never heard of Zucchini noodles until my friend posted her recipe. Very tasty and the change from slices made the kids happy.

  4. I love salmon! But it costs about twice as much here. You're blessed to have it in abundance there! Especially wild caught. We get a lot of farm raised that I don't like as well. ThAnks for the idea for the zucchini! I tend to just slice and roast. Love the idea of ribbons!