Lemon Shrimp with Vegetable Noodles and Pasta

I love seafood, especially shrimp! There are so many different ways to prepare them, and so far I haven’t found a way that I’ve disliked! Which is why I love this recipe! Not only is it full of healthy veggies, but it also includes a generous helping of yummy shrimp. This light, delicious dish makes a great meal for warm spring or summer days! Give my Lemon Shrimp with Vegetable Noodles and Pasta recipe a try!

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One of my favorite parts of this recipe, aside from the shrimp, are all the vegetable noodles! It’s just fun to be able to eat your vegetables in noodle form rather than always having them in the traditional sliced/diced form. In fact, vegetable noodles are so different from regular sliced veggies that your kids probably won’t even mind them!

Lemon Shrimp with Vegetable Noodles and Pasta

Ingredients

1 lb. shrimp, thawed and tails removed
1/2 Cup milk (I used almond milk)
1 lb. linguine
½ Cup butter
1 Tablespoon corn starch
1 zucchini, medium
2 carrots
½ head bok choy
2 Roma Tomatoes, de-seeded and chopped
½ onion, medium, sliced thinly
½ tsp garlic, minced
½ tsp dill, minced
½ tsp onion powder
½ tsp garlic powder
¼ salt
¼ pepper
1 lemon, juiced and zested
1/8 tsp Dijon mustard

Directions

1. Place shrimp in small pot and add enough water to cover them by ½ inch.

2. Add a pinch of salt and bring pot to a boil, then turn down to simmer for 15 minutes. After 15 minutes, drain the shrimp from the water (reserving the water and returning it to the pot). Bring stock to a low boil and add the milk, lemon juice, lemon zest, garlic, mustard, dill, onion powder, garlic powder, salt, and pepper. Stir to combine. Then bring the mixture back to a full boil and add in the corn starch. Stir until thickened, approximately 2 minutes. Reduce heat to a simmer and add the butter, slowly letting it melt into the sauce, and stirring to combine. Let the sauce simmer another 10 minutes to really combine all the flavors.

3. Meanwhile, with a vegetable peeler, peel long ribbons from the zucchini to the point where you see seeds. Keep the peeled zucchini ribbons for this dish and chop up the leftover inner part to add to roasted vegetables, or simply toss the chopped up part into the pan with the carrots later on.

4. Peel long ribbons from the carrots.

5. Slice the bok choy in long ribbons/sticks and set aside. Also de-seed and chop your tomatoes.
6. In a separate pot, heat water to boiling and cook linguine according to package instructions. Drain and keep warm.

7. Melt butter in a frying pan and fry the onions until translucent. Then add bok choy and carrot ribbons, plus the chopped up zucchini inside pieces (if using). Sauté for approximately 2 minutes and then add the zucchini ribbons and tomato pieces (they’ll cook really fast, so you want to add them at the end).
8. Add the linguini to the pan as well and toss all pasta and vegetables together.

9. Add shrimp and toss again until well incorporated
10. Pour sauce mixture over all ingredients and toss well.

Serve immediately and enjoy!

Lemon Shrimp with Vegetable Noodles and Pasta

• Author: A Cultivated Nest
• Category: Entree

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Description

This is a light, delicious recipe that’s perfect for hot days!

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Ingredients

Scale 1x2x3x

• 1 lb. shrimp, thawed and tails removed
• 1/2 Cup milk (I used almond milk)
• 1 lb. linguine
• ½ C butter
• 1 Tablespoon corn starch
• 1 zucchini, medium
• 2 carrots
• ½ head bok choy
• 2 Roma Tomatoes, de-seeded and chopped
• ½ onion, medium, sliced thinly
• ½ tsp garlic, minced
• ½ tsp dill, minced
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ salt
• ¼ pepper
• 1 lemon, juiced and zested
• 1/8 tsp Dijon mustard

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Instructions

1. Place shrimp in small pot and add enough water to cover them by ½ inch.
2. Add a pinch of salt and bring pot to a boil, then turn down to simmer for 15 minutes. After 15 minutes, drain the shrimp from the water (reserving the water and returning it to the pot). Bring stock to a low boil and add the milk, lemon juice, lemon zest, garlic, mustard, dill, onion powder, garlic powder, salt, and pepper. Stir to combine. Then bring the mixture back to a full boil and add in the corn starch. Stir until thickened, approximately 2 minutes. Reduce heat to a simmer and add the butter, slowly letting it melt into the sauce, and stirring to combine. Let the sauce simmer another 10 minutes to really combine all the flavors.
3. Meanwhile, with a vegetable peeler, peel long ribbons from the zucchini to the point where you see seeds. Keep the peeled zucchini ribbons for this dish and chop up the leftover inner part to add to roasted vegetables, or simply toss the chopped up part into the pan with the carrots later on.
4. Peel long ribbons from the carrots.
5. Slice the bok choy in long ribbons/sticks and set aside. Also de-seed and chop your tomatoes.
6. In a separate pot, heat water to boiling and cook linguine according to package instructions. Drain and keep warm.
7. Melt butter in a frying pan and fry the onions until translucent. Then add bok choy and carrot ribbons, plus the chopped up zucchini inside pieces (if using). Sauté for approximately 2 minutes and then add the zucchini ribbons and tomato pieces (they’ll cook really fast, so you want to add them at the end).
8. Add the linguini to the pan as well and toss all pasta and vegetables together.
9. Add shrimp and toss again until well incorporated
10. Pour sauce mixture over all ingredients and toss well.

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