Shrimp, Bacon and Okra ‘Creole-Cajun’ Zucchini Pasta
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 2
- 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
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!