Now, I’m making a summer staple of mine: Creamy Avocado Zucchini Pasta with Charred Corn and Spicy Shrimp.
If you haven’t read up on my fitness journey, then you may not know that I’m a big fan of spinning (stationary cycling indoors with an instructor and awesome music.) The gym in my apartment building has four Peloton bikes and about two years ago, I became hooked and I spin up to 4-5 days a week now! While I don’t always do a full 45 minute class, I may do a quick 15 minute warmup before a lifting day.
Anyway, this post isn’t about my fitness journey, it’s about one of my favorite summer meals: zucchini noodles with a creamy avocado sauce, topped with charred corn and spicy shrimp.
I am obsessed with making corn this way: heat a bit of olive oil in a pan, add in corn kernels (shaved off an ear of corn), and season with salt, pepper and paprika and cook, stirring often, until the corn is charred and bright yellow.
I top this corn on everything – salads, pastas (like this one), and even add it to wraps. And as for tomatoes, well, who doesn’t love cherry tomatoes in the summertime?
And of course, you can’t mess with a solid avocado cream sauce. It’s an easy way to sneak in some healthy fats and not use mayonnaise to make a creamy pasta sauce.
Thanks to Peloton for having me – and to Isaac James for the awesome photos, as always.
Creamy Avocado Zucchini Pasta with Charred Corn and Spicy Shrimp
1 teaspoon olive oil
Kernels from 1 medium ear of corn
1/4 teaspoon paprika
salt and pepper, to taste
2 medium zucchinis, Blade D, noodles trimmed
8 medium to large shrimp, deveined, shells removed
1 tablespoon olive oil
1 lime, juiced
½ teaspoon garlic powder
½ teaspoon chili powder
For the avocado dressing:
1 ripe avocado, peeled and pitted
1 lime, juiced
1 small garlic clove, minced
½ small jalapeno, seeded and chopped
2 tablespoons chopped cilantro
¼ teaspoon salt
Pepper, to taste
Water, if needed to thin
Start by spiralizing, dicing, mincing and prepping all ingredients.
Next, place all of the ingredients for the dressing into a food processor (or high speed blender) and pulse until
creamy. Taste and adjust to your preferences, if needed!
Place the zucchini noodles into a large mixing bowl, add the dressing and toss thoroughly to combine.
Heat the oil in a medium skillet over medium-high heat. Once oil is shimmering, add in the corn kernels and season with paprika, salt and pepper. Cook, stirring until corn is bright yellow and fork tender. Remove and set aside.
While corn cooks, place the shrimp in a medium bowl and top with olive oil, lime juice, garlic powder, chili powder, salt, and pepper. Toss to combine.
Once the corn is done and set aside, add in the shrimp. Cook the shrimp for 2 minutes, flip, and cook another 2 minutes or until shrimp are opaque and c-shaped.
Once fully cooked, plate the zucchini noodles before placing the shrimp on top. Complete by adding in the cooked corn kernels right on top!
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I'm here with your #meatlessmonday challenge 💪🏼 if you don't do it already, make one of your meals #plantbased this week! 🌱 if you need instant inspiration, try my SWEET POTATO & BLACK BEAN ENCHILADA QUINOA CHILI 🥣, made in a pressure cooker! you seriously can't beat how easy this is - it's a one-pot wonder and always a hit with my whole family (toddlers, too!) grab the recipe on the blog! 🥑
lu serves this with a bag of tortilla chips 🤣
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congrats to Phoebe on this beautiful book - and head over to the blog to check out this recipe! 📌 #zoodles #zucchininoodles #chickennoodlesoup #healthysoup #SIBO...
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would you try them?! 👇🏼
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