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Shrimp, Bacon and Okra ‘Creole-Cajun’ Zucchini Pasta

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2

Ingredients

  • 2 large zucchinis Blade C
  • 1 large tomato diced
  • 3/4 cup chopped red onion
  • olive oil for dabbling
  • 1 tsp chili powder
  • cooking spray
  • 5 pieces of okra sliced in 1/4 inch pieces
  • 8 shrimp
  • 4-5 bacon slices
  • 3 tsp cajun seasoning
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes or less, if you don't like spice
  • salt and pepper to taste
  • 1 large garlic clove minced

Instructions

  • Preheat the oven to 400 degrees.
  • Place the ear of corn in a baking tray. Lightly coat with olive oil and season with the chili powder and salt and pepper. Roast for 15 minutes and then set aside.
  • Place the diced tomatoes in a baking tray coated with cooking spray. Season the tomatoes with salt and pepper and roast for 10 minutes, alongside the corn. When done, set aside.
  • While the tomatoes and corn are roasting, place the bacon in a skillet (or skillets) and cook until your crispy preference, about 3 minutes per side.
  • Once the bacon is done, transfer (using tongs or a slotted spoon) to a plate topped with a paper towel.
  • In the same skillet with the bacon fat juices, add in the garlic and cook for 1 minute. Then, add in the red pepper flakes, cook for 30 seconds and then add in the onions and okra.
  • Cook the vegetables for about 3-4 minutes or until okra is softened.
  • Add in the tomatoes, cajun seasoning, smoked paprika and season generously with salt and pepper. Cook for about 2-3 minutes and then add in the shrimp.
  • Cook until the shrimps are just about cooked and then add in the zucchini noodles. Cook the noodles, stirring frequently, for 2-3 minutes.
  • While the noodles are cooking, break up the bacon into pieces. Once the noodles are done, add in the bacon pieces.
  • Plate the pasta into bowls and top with corn by shaving off the kernels with a knife. Enjoy!