Zucchini Noodles with Avocado Herb Sauce & Shrimp

It's zucchini season here at the Farm and they are so very prolific! At this time of year there is zucchini in just about everything we eat - eggs, sandwiches, cakes, and even smoothies! Today we're turning it into a spaghetti like noodle and tossing it in this delicious avocado herb sauce - so fresh and delicious!

Zucchini Noodles with Avocado Herb Sauce & Shrimp

3 medium-large zucchini* spiralized into noodles or ribbons with a vegetable peeler

Avocado Herb Sauce:

1 ripe avocado

1 C packed basil or cilantro*

1T miso*

1/2T olive oil

3T lemon juice*

1 clove garlic*

1T nutritional yeast (optional)       

Salt & pepper

Combine top five ingredients in blender or food processor until smooth. Add salt, pepper, & nutritional yeast (if using) to taste.


Roasted Cherry Tomatoes & Shrimp:

1 pint cherry tomatoes*

4T olive oil

1/2 pound extra large shrimp (21-25 ), peeled and deveined

1 clove garlic, minced*

3T lemon juice*
Preheat oven to 450 degrees.

Place tomatoes on a rimmed baking sheet and drizzle with 2T olive oil. Sprinkle with salt & pepper, toss.

Roast in oven for 10-12 min, until wrinkled and releasing juices.

Meanwhile, in a bowl toss together shrimp, garlic, 2T olive oil, salt & pepper.

Remove tomatoes from oven & add shrimp mixture. Return pan to oven & roast for ~5 more min, or until shrimp are pink & nearly cooked through.

Stir avocado herb sauce through zucchini noodles/ribbons, top with shrimp & tomatoes. Enjoy!

*Note: Don’t have a spiralizer? Just use regular pasta & grill the zucchini!

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