This recipe just screams summer with the grilled corn, shrimp and sautéed zucchini. It's refreshing, light, and a little sweet and spicy. Perfect for an al fresco dinning situation and a cold glass of crisp white wine.
It's probably been over a year since we brought out our spiralizer, but I forgot how fun it is to make zoodles. It's great way to get in extra nutrition and fiber while eating spaghetti. We paired them with whole wheat noodles that are a little nutty in flavor that white flour. Choose what you prefer, of course.
For the sauce, we wanted something lighter since it's been so hot. We went with garlic confit, lemon and butter. It was perfect. If you've never made garlic confit before, consider this your sign. We have a really easy and spectacular recipe you can use. Garlic confit is garlic cooked in fat, in this instance olive oil, and it tempers the bite of raw garlic but leaves a savory, rich garlic flavor that is also a little sweet. To help balance out the sweetness from the corn, zucchini, shrimp and garlic confit, we added lemon and red pepper flake. Don't be shy with either in this recipe.
ZOODLE SPAGHETTI W/ GRILLED CORN, SHRIMP & LEMON BUTTER GARLIC CONFIT
1/2 lb whole wheat spaghetti
3 large zucchini, spiralized into zoodles
olive oil
salt
1/2 cup butter, more as needed
1/2 cup garlic confit oil and 10 gloves
black pepper
1 lemon zest and juice.
1 lb peeled, deveined shrimp
2 ears of corn, grilled and kernels removed (about 1 1/2 cup kernels)
red pepper flakes to taste
freshly parsley, to garnish (optional)
DIRECTIONS
SPAGHETTI
Bring a medium pot of generously salted water to a boil. Once boiling, add in the spaghetti noodles and cook according to the package instructions. Reserve 1/3 cup starchy water before draining the noodles. Once cooked and drained, add the noodles back into the pot with the starchy water. Drizzle with a little olive oil, salt and mix well to prevent the noodles from sticking.
MEANWHILE MAKE THE ZOODLES:
Heat a grill pan over medium-high heat. Once hot, add 2 tsp olive oil, and about two cups of zoodles, season with salt. Cook for about 2-3 minutes, stirring occasionally, until the zoodles start to release their liquid. Then rest the zoodles on a paper towel or wire rack on a baking sheet, to let more liquid drain out. Repeat this step, cooking the zoodles in small batches until done. Pat the zoodles dry with a paper towel or clean dish towel before adding them into the pot with the spaghetti noodles.
BUTTER GARLIC CONFIT SAUCE
In a small sauce pan melt 1/2 cup butter, add the garlic confit oil and cloves. Mash the cloves with the back of a spoon or fork until most of the cloves resemble a paste, but you can leave some of them whole. Season generously with salt and pepper. Remove from the heat, let cool slightly, then add in the lemon zest and juice. Season with salt and pepper to taste.
SHRIMP
Heat the grill pan used for the zoodles to medium high, add 2 tbsp of the butter garlic confit sauce, and then add half of the shrimp, cooking about 1 1/2 minute per side, for a total of 3 minutes until the shrimp are pink and cooked through. Repeat for the other half of the shrimp.
ASSEMBLE
Then add the corn, and the butter garlic confit sauce to the pot with the spaghetti and zoodles. Mix well to evenly combine. Season with salt, pepper and crushed red pepper flakes to taste. Divide amongst two large or 4 medium sized bowls, and divide up the shrimp. Enjoy.
Comentarios