Shrimp with Tomato Alfredo and Julienne Vegetables...

August 20, 2014

Shrimp with Tomato Alfredo and Julienne Vegetables

1 small zucchini
1 small yellow squash
1 small carrot
salt, pepper, and garlic to taste
1 teaspoon olive oil

Cut the vegetable to desired shape. Julienne works very nice for this as a substitute for spaghetti or pasta. Sauté in olive oil until tender and season.

6 ounces medium or large shrimp, peeled and back vein removed, tail removed
1 teaspoon olive oil
salt and pepper to taste

Sauté the shrimp in a hot sauté pan until almost cooked completely. Remove from the pan and hold until ready to serve.

½ cup marinara sauce or fresh diced tomatoes.
1 ounce heavy whipping cream
1 tablespoon shredded Parmesan cheese, or to taste
salt and pepper to taste

In the same pan you cooked the shrimp, add the cream and bring to a boil. Reduce to a simmer and add the cheese and seasonings. Let the sauce thicken slightly. Add the cooked shrimp into the sauce to finish cooking. On a serving plate or bowl, put down a bed of the vegetable and top off with the shrimp and cream sauce. Garnish with fresh chopped parsley or herbs if you wish.

Variations: You can add any of the following ingredients, in any combination to change the taste of this recipe: Cajun spice, crispy bacon, roasted corn, mushrooms, fresh basil.