Zucchini Pasta with Shrimps and Cherry Tomato Dressing
When the carb cravings hit, it is hard to resist. But part of our eating experience is in the visuals, and this mock-pasta made of thin strips of zucchini will be perfect for those who are looking for a healthy alternative to the fattening calorie laden pasta.
Zucchini has been long hailed as one of the best sources of potassium, and it is only about 33 calories every 100 gm. Sliced thinly, they can easily be dressed with something rich in Vitamin C and proteins. This recipe is a fantastic entrée dish and easily serves two to four people.
- 2 zucchinis
- 12 prawns, shelled and deveined
- 8 cherry tomatoes, halved
- 1 teaspoon prepared mustard
- 1 tablespoon white wine or sherry vinegar
- 1 teaspoon olive oil
- 1 tablespoon parsley leaves
- Salt to taste
- Black pepper powder to taste
Cook the prawns in a bit of water till cooked. Once done, remove and cool completely. Peel the zucchinis and then, using a sharp peeler, make lengthwise strips to resemble fettuccini or spaghetti. Soak them it in cold water and then drain off the water. This will make the zucchini more pliable and it will resemble actual pasta a lot more.
Arrange the zucchini on a serving plate, and then cover with the prawns and cherry tomatoes. Combine the mustard, vinegar, olive oil, parsley and pepper together. Season with a bit of salt, and drizzle it over the zucchini, tomatoes and shrimps. Serve cold or at room temperature.
The key here is the beauty of the presentation. If you are peeling the zucchini, make sure the cuts are even. The recipe can also be made with grilled prawns, marinated in a bit of oil, lemon juice and cayenne pepper, and the flavors of the zucchini and prawns work wonderfully together in the recipe.
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