GLUTEN & DAIRY FREE
- Shrimp (we used already cooked frozen shrimp)
- Low sodium Cajun seasoning
- Olive Oil
- Nutritional Yeast
- Cauliflower Puree: cauliflower, thyme, celery, olive oil, juice from one lemon
YOU CAN FIND THIS PUREE AT WEGMANS ALREADY MADE
Sauté garlic and onion in skillet on medium heat with olive oil. After about 5 minutes add in chopped asparagus and mushroom (you can use as much or as little vegetables as you please…I love asparagus so I made sure to use more). Sauté for another 5-10 minutes (until cooked). On the side, spiral two zucchini and place in separate bowl. Once the vegetables are cooked, remove from stove and place in another bowl. Add shrimp to that skillet with a little more olive oil and sauté for about 3-5 minutes on each side (IF using already cooked frozen shrimp)…we don’t want to OVER COOK them. Once everything is cooked, we are going to place all vegetables into that skillet WITH shrimp. ON LOW HEAT, stir in cauliflower puree. Add in Cajun seasoning (to taste). We love Cajun seasoning and extra heat added to dishes so we use about 2-3 tbsp. Cook all ingredients together in skillet for another 5-10 minutes. To top your dish off, add a sprinkle of nutritional yeast! This will add a boost of flavor to your pasta. As well as, an extra source of high quality protein, essential amino acids, vitamins, and dietary fiber. (Matt topped his plate with shredded parmesan).
We really enjoyed this dish and is definitely one of our FAVORITES.
Hope you enjoy, MANGIA!
-I’d love to know if you try this recipe, so take a photo, post it and tag me-