Shrimp Scampi Avec Zoodles
This is most definitely an allergy-friendly dish (unless your baby can’t have shellfish). We used regular ole butter, but you can totally use something dairy-free (like Earth Balance).
It’s gluten and dairy-free, too!
It is NOT flavor-free. Yea, I went there. It’s really good! And the best part?
It’s one pot! That means you don’t have a lot of clean-up to do.
One hiccup you may encounter is the spiralizer. We currently have one called a Veggetti, but it’s only good for soft, zucchini-shaped stuff (like zucchini, cucumber, and maybe yellow squash). There are other brands (like the Inspiralizer) that are supposed to do beets, potatoes, sweet potatoes, and basically anything. I WANT ONE so bad.
But let’s say you don’t have one (it’s not really a common household product). You can do a couple of things with the zucchini instead:
- Use a vegetable peeler and create long strips instead.
- Use a cheese grater.
- Cut it into long strips by hand.
- Cut it into different shapes and use ACTUAL PASTA if you really want pasta!
SHRIMP SCAMPI WITH ZOODLES, 6 months and up, makes 4 adult servings
- at least 2 zucchini (courgette) — I think 3-4 would work best!
- 3-4 Roma tomatoes (or a bunch of cherry tomatoes, or 2 regular tomatoes), chopped
- 3 garlic cloves, minced
- 1 pound of uncooked shrimp
- 1-2 tbsp butter (or dairy-free butter)
- a pinch of salt
- 1/4 cup coconut milk
- Chop or noodlize your zucchini. I didn’t peel mine!
- In a skillet, cook the garlic in the butter and salt, on medium heat.
- Once the butter is melted, add the thawed/peeled/deveined shrimp.
- When the shrimp is cooked, add the zucchini and tomatoes. Stir to combine (tongs work great!).
- Add the coconut milk, stir to combine, and cover for 10-15 minutes to reduce some of the liquid.
Here’s a picture of Alexander’s tray so you can see how we served it!
Here’s a short video of the process, via Instagram.