I have a recipe for Creamy Pesto Shrimp that calls for linguine pasta. I decided to use zucchini noodles (zoodles!) and sweet potato noodles instead. Oh my gosh, it was so delicious. I can't wait to try more recipes. I made enough sweet potato noodles that I saved some and oven roasted them for tonight's supper along with asparagus. I'm pretty sure that sweet potato noodles will become a staple in our house.
Here's the recipe.
Creamy Pesto Shrimp
(adapted from Allrecipes.com)
One medium-sized zucchini
One large sweet potato
1/4 cup butter
1 cup half & half
1/4 tsp black pepper
1/2 cup Parmesan cheese
1/4 cup pesto
8 oz. large shrimp, peeled and deveined
Prepare vegetable noodles with Spiralizer. Steam them in a large skillet with just a little bit of water. Remove from skillet and set aside.
In the same skillet, melt the butter over medium heat. Stir in cream and season with pepper. Cook 6 to 8 minutes, stirring constantly.
Stir Parmesan cheese into cream sauce until thoroughly mixed. Blend in pesto and cook for 3 to 5 minutes, until thickened.
Stir in shrimp, and cook until they turn pink, about 5 minutes. Pour over noodles and serve. Makes 2 generous servings.