Pasta, with a Twist ...

For those who do not know, I LOVE PASTA. I can have it everyday, with every meal, seriously. I had been researching for awhile on how to make my own pasta, to cut down on processed foods, but realized that it is a little time consuming and still I needed something healthier to use. I will however in the future start making my own healthy pasta ...I just need more time on my hands! What I did come across was the coolest machine ever in life. This fabulous tool here not only makes spaghetti out of veggies, it also makes homemade curly fries or homemade chips! I replaced my pasta with zucchini for a much healthier option. Not only did I get the spaghetti look, but also the al-dente texture I love! I will be posting the recipe for this scrumptious plate right below! I cannot wait to try other veggies!

I am not great at measuring things yet because I am used to cooking to taste not cooking to jot it down!
I use a medium-large zucchini per serving

Ingredients:
Shrimp
1/2 lemon
garlic powder
salt
black, white, & cayenne pepper
1 cup of fresh grated Asiago Cheese
3/4 cup of fresh grated Parmesan Cheese
1 1/2 cup of heavy cream
7tbs of butter
1 fresh basil leaf
4 crushed garlic cloves
Using your spiral slicer with the thinner attachment, slice all your zucchinis. Set them aside in a bowl prepared with a few paper towels. Zucchini tends to have lots of moisture so it will help soak some up while you make the sauce.
For the sauce:
On medium low, heat up 4tbs of butter in a saucepan
Add 3 of the 4 garlic cloves and all 3 peppers
Reduce the heat to low
Slowly add the cream into the pot while you continuously whisk
Simmer the cream for about 4-6 minutes
Stir in the cheeses and any herbs/spices at this time
Simmer for another 5-7 minutes (Use this time to prepare the shrimp)
Serve as soon as possible

Shrimp:
Marinated in 1/2 a lemon, salt, black pepper, cayenne, & garlic powder
On medium high heat, add 1tbs of butter to pan and melt
Add shrimp and saute just until shrimp is pink, DO NOT OVER COOK
Toss the shrimp in the hot cream sauce to finish cooking while you prepare zucchini

Zucchini:
You could totally have the zucchini raw if you prefer to do so. I wanted to toss them in something really quick because I love flavor on everything!

On medium high heat, add 2tbs of butter to a pan to melt
Add the last of your garlic cloves, salt, & black pepper
once the garlic is softened up and turning a golden brown, toss in the zucchini spirals and using kitchen tongs, toss them around and heat them through.
Depending on how soft or hard you prefer your "noodles" is how long you keep cooking them, I prefer them al-dente so I only tossed them about for about 3-5 minutes.
THE ZUCCHINI WILL PRODUCE WATER! Your pan will have water in it now because of the zucchini, use tongs or a pasta spoon to plate it. Place some of your yummy shrimp on top and ladle as much of cream sauce as your heart desires!! Enjoy!