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Healthy Summer Dinners

June 28, 2017

 So I know it says healthy....this is our kind of healthy.  Or at least this is my attempt at us eating healthier this summer.  Under regular circumstances I am all about some pasta, any and all pasta really.  I love pasta.  And though you can clearly tell when eating this it is not pasta but zucchini noodles, it doesn't feel lacking.  It is actually quite tasty!  Give it a try and tell me what ya think!

 

Shrimp and Asparagus Zucchini Noodles

 

White Onion  1/2 small diced

Mushrooms    6 oz, wiped clean and sliced

Asparagus   1 bunch

Tomatoes      2 small, diced

Garlic            2 cloves, finely minced

Shrimp          10-12 oz, after peeled

Zucchini Noodles  10oz

White Wine     1/2 cup

Parmesan      2-3 oz shaved

Butter            2 Tbl

Salt/Pepper   to taste

Herb de Provence   1 1/2 Tbl

Extra Virgin Olive Oil

 

De-vein shrimp, toss in salt and pepper and sautee in large skillet on high heat in 2 Tbl Olive Oil.  Resist the urge to shake the pan!  You want a little color on the shrimp.  Cook just until they turn opaque.  Remove from the pan and set aside for later.  Still on high heat, toss the mushrooms and onions in the pan with a little more olive oil and season.  Sautee till onions are tender and mushrooms are caramelized.  Cut off ends of the asparagus and cut into 1-2 inch pieces.  Add asparagus and garlic to pan and sautee still on high heat.  Stir to keep garlic from burning.  Deglaze the pan with the wine, let it reduce and add the Herbs de Provence.  Toss in noodles, tomatoes, butter and cheese.  Turn the heat down to medium, add shrimp back in and toss everything together.  Once butter and cheese are melted remove from heat, re-season (after a taste test of course!) and serve!

 

 

 

 

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Pictured Above:

Left: Mini Guinness Boule

Top: Charcoal on Wood, "Shrimp"

Bottom:  Pork and Cabbage Wontons with Veggie Fried Rice

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