Best Shrimp Cakes With Zucchini Pasta Recipes

PASTA WITH ZUCCHINI, SHRIMP AND SAFFRON

Steps:

• Place the oil in a large skillet set over medium heat. Working in batches, brown the zucchini rounds in the hot oil until golden, about 2 to 3 minutes. Scoop the rounds out of the pan with a slotted spoon and drain them on paper towels. Repeat until all the zucchini is cooked.
• Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Meanwhile, combine the stock and saffron in a small saucepan and bring just to a boil. Set aside.
• Place the skillet in which the zucchini has cooked back over high heat. If there is less than 1 tablespoon of oil remaining in the pan, add a bit more. When the oil is very hot, add the shrimp and cook, stirring, until they are just cooked, about 2 minutes. Add the tomatoes and garlic and cook for an additional 2 to 3 minutes. Add the stock, basil and butter, and season to taste with salt and pepper.
• Drain the pasta and immediately add it to the pan with the sauce. Toss quickly over low heat until combined. Serve immediately with grated Parmesan on the side.

SHRIMP CAKES WITH ZUCCHINI PASTA

Steps:

• Shrimp Cakes Chop the shrimp into small pieces and place in a medium bowl. Add the egg, garlic, cilantro, chives, and almond flour. Stir until shrimp are coated. If runny, add a little more almond flour just until the mixture sticks together. Heat a cast-iron pan on the stovetop until hot. Add coconut oil and let it warm. Scoop the shrimp mixture into the pan in approximately half cup patties. Let cook and flip when one side is browned. When cooked, remove from pan and place on a paper towel. Zucchini Pasta Cut the ends off both zucchinis. Using a julienne peeler (my preference) or a vegetable peeler, peel the zucchinis until you reach the soft center. Place zucchini strips in a medium bowl. Toss with a bit of salt and let sit for 15 minutes. Squeeze water out of the zucchini using a kitchen towel. Heat a medium pan on the stovetop and cook zucchini with thyme, salt, and pepper, just until soft. Toss with butter and parmesan. Serve with shrimp cakes.